Skip to content
India in Nutshell
Sign in
Suggest a correction

Pallipalayam chicken

AI-drafted · awaiting admin review

A dry chicken fry with shallots, dried red chillies, turmeric and thin slivers of coconut, from the Kongu town of Pallipalayam.

Region: Pallipalayam, on the Cauvery near Erode (Kongu Nadu)Occasion: Sunday and festive mealsTime: 40 minServes: 4Non-vegetarian

Ingredients

  • 500 g boneless or small bone-in chicken pieces
  • 15 shallots, sliced
  • 10–12 dried red chillies, broken
  • ¼ cup thin coconut slivers
  • 1 tsp turmeric
  • 1 tbsp ginger-garlic paste
  • 3 tbsp gingelly oil
  • 1 tsp mustard seeds
  • A sprig of curry leaves
  • Salt to taste

Method

  1. Heat the oil. Add the mustard seeds, curry leaves and dried chillies and fry for a few seconds without burning.
  2. Add the shallots and fry until soft and golden.
  3. Add the coconut slivers and fry until lightly browned.
  4. Add the ginger-garlic paste, turmeric, salt and chicken. Stir on high heat for 5 minutes.
  5. Cover and cook on low heat in its own juices, stirring now and then, until the chicken is tender and dry, about 20 minutes.

History

The dish takes its name from Pallipalayam, a town on the Cauvery facing Erode. It uses few spices, relying on chillies, shallots and coconut.

Significance

It shows the simple, chilli-led style of Kongu non-vegetarian cooking and is a favourite in local 'military hotels' (non-vegetarian eateries).

Sources