This recipe is very simple but very tasty and one of my all time favorites. Not sure if this is originated from the place Pallipalayam near Erode.
Small onions, unseeded red chilies and no extra water added is the secret of the recipe. Chicken with bones is preferred for better taste. This uses more oil, if you dont prefer use less or remove the excess after cooking.
I usually skip garlic, coconut and coriander leaves. Don’t be alarmed with the red chili count, deseeded one tastes less spicy and that is what adds the taste.
