Pallipalayam is a place in Erode district in Tamilnadu which is quiet famous for chicken dishes. This chicken fry is a popular in non-vegetarian restaurant menu in Tamilnadu. The key essence to this dish is the use of pearl onions which is widely used in most of the Tamil Nadu Cuisine.

The spiciness and flavor are from the red chilies used and no other special masala is used for this fry. Addition of shallots and garlic along with the dried red chilies makes this fry more flavorful and delicious. This fry tastes good with rasam and curd rice as well as with pulao, biriyani, Parotta, roti.

• Prep Time: 15 mins
• Cook Time: 30 – 45 minutes
• Serves:  2 to 4

Ingredients needed: 

• Chicken with bones – 1 kg
• Small Onion/Shallots –500 gms finely chopped
• Garlic – 10 to 15 pods grind it to fine paste
• Dried red chili – 10 nos
• Coconut bits – 1 tbsp.
• Curry leaves – bunch
• Coconut oil – 2 tbsp.
• Red chili pastes – 1 tsp (See the method below)
• Coriander leaves few
• Salt to taste

Spice powders:

• Turmeric powder – 1/2 tsp
• Pepper powder – 1/2 tsp (optional)
• Fennel/ Cumin seeds powder – 1/2 tsp
• Garam masala powder – 1/2 tsp

Preparation:

• Clean and cut the chicken to a bite size pieces.
• Grind garlic into a fine paste with few onions. If you want, you can also grind all the onions along with garlic.
• Prepare red chili paste. We need very little of it. So, you can grind just 4 red chilies for this recipe

Method:

4. Heat a pan with coconut oil, add red chilies and curry leaves. Allow it to crackle for few seconds
5. Then add coconut bits, finely chopped onions, garlic paste and cook until onion turns little brown and raw smell goes off
6. Add chicken pieces and cook for 10 minutes. Color of chicken gets changed as it gets cooked.
7. Now, add spice powders and red chili paste; Keep sautéing till the masala is roasted well. Cook for about 20 -30 more minutes.
8. Chicken will leave water and it will get cooked in that water itself.
9. Once the chicken is cooked and dried out, you can switch off the heat and add coriander leaves and serve hot.

Pallipalayam Chicken fry is ready.

Serve the Erode Pallipalayam Chicken Fry Recipe rice, rasam, Parotta, Or Roti.

How to make red chili paste:

1. Add 4 nos dried red chili into a boiling water.
2. Once it is cooked to some extent, remove it from water
3. Grind it to a fine paste with little water
4. Heat oil in a pan and saute this paste for 5 mins
5. Our red chili paste is ready to use
6. This can be stored in the refrigerator for a 2 weeks’ time