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
- Heat the oil. Add the mustard seeds, curry leaves and dried chillies and fry for a few seconds without burning.
- Add the shallots and fry until soft and golden.
- Add the coconut slivers and fry until lightly browned.
- Add the ginger-garlic paste, turmeric, salt and chicken. Stir on high heat for 5 minutes.
- 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).