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
Onion/Shallots –500 gms finely chopped
Garlic – 10 to 15 pods grind it to fine paste
Dried red chili – 10 or 20 nos
Coconut bits – 1 tbsp.
Curry leaves – bunch
Coconut oil – 8 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
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