Pallipalayam Chicken Fry

Pallipalayam Chicken Fry recipe with step-by-step photos. It is an easy and delicious dish made with chicken, shallots, garlic, dry chilies, and coconut added to the dish as small bits. There are not many masalas involved in this recipe. But nowadays people add a lot of masalas and called it Pallipalayam Chicken. But in the traditional recipe, there are no masalas involved. Each of its bites, you feel the Crunchiness of the coconut pieces and the smoky and flavourful chicken. So friends, try this simple dish and share your comments!

You may also like my other Indian curry recipes such as Egg Omelette Curry, Methi Chicken, Fish Curry, Chicken Curry, Chettinad Chicken Curry, Butter Chicken Masala, Mutton Curry, Crab Masala, Green Chilli Chicken, Coconut Chicken Curry, Channa Masala, Paneer Butter Masala, Paneer Lababdar, Chettinad Egg Masala, Matar Paneer Masala, and Rajma Masala.

Pallipalayam Chicken Fry 2021-03-04 04:56:50

Pallipalayam Chicken Fry

Serves 3
Prep Time: 00:15
Cook Time: 00:35
Total Time: 00:50

Ingredients

• 450 grams Chicken
• 1/4 Tsp Turmeric
• To Taste Salt
• 3 tbsp Coconut oil or sesame oil
• 1 tsp Mustard seeds and urad dal
• 2 Springs Curry Leaves
• 200 gm Shallots
• 15, deseeded Dry Chillies
• 15 No’s Garlic
• a small piece Ginger
• 1/4 cup chopped coconut

Instructions

• Marinate the chicken pieces with salt and turmeric powder and keep it aside.
• Meanwhile, heat a pan with oil, when the oil heats, add mustard and urad dal and fry until spluttering.
• Then add curry leaves and fry until crispy.
• Also, add dried red chillies and then add shallots, fry till onions turn brown.
• Then add crushed ginger and garlic, fry until a nice aroma comes.
• Then add chopped coconut and fry for few seconds.
• Further, add marinated chicken pieces, add 1/4 tsp turmeric powder if needed) mix well and cook for 5 minutes over high heat without a lid.
• Sprinkle some water and salt to taste and mix well.
• Cover and cook for 20 to 25 mins over low heat until the chicken pieces are fully roasted and the masalas are coated to the chicken pieces and the oil separates from the dish.
• Finally, garnish with curry leaves and serve hot with rice.
• Please note that the dish will look red because of the red chillies used which makes this dish taste unique.

By Santhi Therese
The Indian Claypot

Marinate the chicken pieces with salt and turmeric powder

and keep them aside.

Meanwhile, heat a pan with oil, when the oil heats, add mustard and urad dal
and fry until spluttering.

Then add curry leaves and fry until crispy.

Also, add dried red chilies

and then add shallots, fry till onions turn brown.

Then add crushed ginger and garlic, fry until a nice aroma comes.

Then add chopped coconut and fry for few seconds.

Further, add marinated chicken pieces, add 1/4 tsp turmeric powder if needed)
mix well and cook for 5 minutes over high heat without a lid.

Sprinkle some water and salt to taste and mix well.

Cover and cook for 20 to 25 mins over low heat until the chicken pieces
are fully roasted and the masala are coated to the chicken pieces
and the oil separates from the dish.

Finally, garnish with curry leaves and serve hot with rice.