Pallpalayam Chicken Fry is a famous dish from the region of Erode. This is a dry fry that can be had along with rice or roti. This contains very few ingredients and yet tastes awesome.
The main ingredients used are chicken, dry red chili, coconut bits, garlic, fennel powder along with onion and tomato. In this recipe, ginger is not used. In most of the chicken fries either we use grated coconut or ground coconut paste in the recipe. But here we use coconut bits in this recipe.
The only spice that is used is dry red chili. So make sure either you use chili with less spice or reduce the chili amount specified in this recipe. This fry is spicy and flavorful. Now let us see how to prepare this recipe.
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- 1/2 kg Chicken diced into small cubes
- 20 Sambar Onions/shallots finely chopped
- 1 Tomato finely chopped
- 1/4 cup Coconut bits thinly sliced
- 10 Garlic pods finely chopped
- 10 Dry Red Chili
- 1/4 tsp Turmeric powder
- 1 tsp Fennel powder/Sombu powder
- 1 tsp Garam Masala Powder
- 1 tsp Coriander powder
- 2 strand Curry Leaves/Karuveppilai
- 2 tbsp Coriander Leaves/Kothamalli finely chopped
- 4 tbsp Coconut Oil
- salt to taste
- 1/2 tsp Mustard seeds /kadugu
- Soak 3 dry red chilies in hot water for 15 mins. Once soaked add chili, 4 sambar onion, 2 garlic pod in a mixer. Add little water and grind it to a smooth paste and set aside.
- Split the remaining 10 dry red chilies into two and discard the seeds. Use chili which is not very hot or else reduce the chilies according to your taste.
- Heat a heavy bottom pan and add coconut oil. Once the oil gets heated add mustard seeds and let it crackle.
- Now add dry red chili, a strand of curry leaves, garlic pods. Saute until the garlic pods turn golden brown.
- Then add onion, a little salt for onion, and saute until the onion turns translucent. Now add coconut bits and saute for a min. Then add tomato and saute until tomato turns mushy.
- Now add chicken pieces, required salt and saute for 3-4 mins until the chicken turns white.
- Add turmeric powder, fennel powder, garam masala powder, coriander powder and saute for a min. Then add ground masala paste, a little water and close the lid and cook for 10 mins. In between mix it twice.
- Then open the lid and cook until the chicken becomes dry. Garnish with curry leaves and coriander leaves. Serve hot with rice.
- Use mildly spice chili. If chili is very hot reduce the chili or add according to your taste.
- Use only the coconut oil to temper the chicken.
- This can be had as an accompaniment with rice or roti.
Spicy and delicious Pallipalayam Chicken fry is ready to relish.
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