Pallipalayam Chicken Fry was introduced to me by my husband. It is a spicy chicken fry recipe common in southern districts of Tamil Nadu. The ingredients for this chicken fry are basic and simple. Traditionally small chicken pieces are slow cooked in coconut oil and spices until chicken pieces develop roast marks. Coconut oil and loads of curry leaves used in this dish adds a nice flavor to the dish. So, I request to use coconut oil. Alike chicken vepudu, pallipalayam chicken also need lots of patience.
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Ingredients:
600 grams of boneless and skinless chicken thigh cut into small cubes
2 to 3 TBSP of Coconut Oil
250 grams of shallots onion
3 to 4 long dry red chilies(break each chili into two pieces and remove the loosely attached seeds)
4 medium size garlic
3/4 to 1 Tsp of Salt
1/4 Tsp of Turmeric Powder
10 to 15 curry Leaves
Procedure:
1. Together Coarsely grind the Shallots and garlic(Try to grind without water.If required, add very little water)
2. In a wide pan add curry leaves, dry red chilies(break chilies into two Pieces and, discard the loosely packed seeds), and oil. Let the oil heat over medium flame.
3. Add the coarsely ground onion and garlic to the hot oil. Season the onion with some salt and Saute the onion for 3 minutes Over Medium-high heat.
4. Add in the chicken pieces, rest of the salt and turmeric powder and Mix everything until chicken becomes pale, about 3 minutes.
5. Then, Cover the pan with a lid and let the chicken cook until the oil separates on the sides.To avoid food sticking to the pan, frequently stir the chicken. It will take around 20 minutes over medium-high heat.
6. When you see the oil separates on the sides of the pan, uncover the pan and, continue to cook on Medium-high.
7. When the Masala starts to stick to the bottom of the pan, reduce the heat to medium-low and, continue to cook until the raw taste of onion goes off and the chicken is well roasted.
Switch off the flame when you see roasted marks on the surface of the chicken. Pallipalayam Chicken fry is ready to serve!
Note:
For best result, Use a Flat bottom Pan like this or this
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