Today I am here with Pallipalayam chicken fry recipe. Pallipalayam is a place near Erode and this recipe originated from there and is very popular there. Now a days it is available in the restaurants too in the name of Chicken Pallipalayam. The speciality of this recipe is that the chicken gets its flavour from red chillies and shallots, no other masala is added. Also the coconut pieces added, enhances the flavour of this fry. With just few ingredients, this tasty chicken fry can be prepared in few minutes. This pallipalayam chicken can be served as an appetizer or as a side dish to rice / roti.
Pallipalayam Chicken fry – Easy to prepare tasty side dish with chicken that requires few ingredients. Category : Non vegetarian Side Dish Recipe Developed, Cooked and Clicked by : Divya Prakash Published : January 23, 2017 Prep time : 10 mins; Cook time : 15 mins; Total time : 25 mins Yield : 4 servings
Chicken : 500 gms
Shallots / Chinna Vengayam : 20 – 25 nos.
Garlic : 7 – 8 cloves
Dried Red Chillies : 10 – 12 nos.
Fresh Coconut : 1/4 Cup (chopped small pieces)
Gingelly Oil : 2 Tablespoons
Mustard Seeds : 1/2 Teaspoon
Curry Leaves : 2 Sprig
Turmeric Powder : 1/2 Teaspoon
Salt : to taste
Cilantro : handful
Clean, wash chicken and cut into bite sized pieces and keep it aside.
De-skin shallots and chop them.
Peel skin of garlic and pound them. Instead of pounding you can finely mince them too.
Remove the seeds of red chillies and tear them into small pieces and keep it aside.
Cut coconut into small pieces and keep it ready.
Heat oil in a heavy bottomed pan, add mustard seeds, when they sputter, add shallots, red chillies and curry leaves. Fry till shallots turn translucent.
Add the pounded garlic and cook for a minute.
Now add chicken, turmeric powder and required salt. Mix well, cover and cook till the chicken is cooked. No need to add water. Chicken releases water.
When the chicken is cooked, open the lid and cook till all the extra liquid evaporates.
Garnish with cilantro and serve it warm.
You can add 1/2 teaspoon of cumin seeds too for more flavour.
In this recipe, I have used boneless chicken here. Chicken with bones can be used too.
I have used shallots here. You can replace it with red onions.
Gingelly oil is used here in the recipe. You can use other oil like sun flower oil, canola oil. vegetable oil etc.,
Depending on the spice level required, increase or decrease the red chillies.
If the chicken does not release enough water to cook, then sprinkle little water and cook.
You can add grated coconut instead of coconut pieces, if you do not prefer to bite into them. But do not skip coconut.
How to make pallipalayam chicken with step wise pictures?