Lunch

Pallipalayam Chicken

Of all the meat varieties, chicken is the most preferred. People are guaranteed to cheer up when they see meals made with chicken on the table. Based on the nativity, in South India a wide variety of chicken is prepared such as Chettinad Chicken, Pepper Chicken, Korri Gassi, Madras Chicken, Sinthamani Chicken, Pallipalayam Chicken and many more.

Pallipalayam is a Municipal city located in Nammakal District of Kumarapalayam Taluk. A distinct chicken dish is named after this town, termed as “Pallipalayam Chicken”. Simplicity is the major factor of this Kongu dish, as the ingredients added are basic and easily available at home. The Onions, Red chillies, Ginger, Garlic, Turmeric powder are the key ingredients used in this preparation. The infused flavours of Ginger, Garlic, Green Chillies, Red Chillies, Onions and Coconut offers an enriched aroma.

In Chef Deena Kitchen the authentic Pallipalayam Chicken recipe is elaborated stepwise with images.

Serving
- 5 servings
Cooking Time
- 30 mins
Difficulty
- Intermediate

Ingredients:

500 grams
Chicken
2 Slice
Coconut
10 Grams
Red Chili
120 Grams
Shallots
1 Tsp
Ginger Garlic Paste
4-5 Slices
Ginger
8 No's
Garlic
2 No's
Green Chilli
1/2 Tsp
Turmeric powder
As Required
Curry Leaves
As Required
Coriander Leaves
To Taste
Salt
4 to 5 Tbsp
Gingelly Oil

Directions:

1
Fill a mixing bowl with the cleaned chicken. To give the chicken a basic marinade, add Turmeric Powder, Ginger Garlic Paste, Salt to the chicken; mix well and set aside.
2
Next step in this procedure is to deseed 10 grams of long Red Chillies and split it into two. The deseeded chillies are again split into two.
3
Using a small grind stone, crush the Ginger, Garlic, Turmeric powder, and Green chillies up to 80% coarse paste.
4
Heat Gingelly oil in a clay pan, add Mustard seeds, Fennel seeds, and split Red Chillies, sautéing until slightly spluttered.
5
When the chilies turn crunchy, add Shallots, Curry leaves and saute up to 40%.
6
Add the chopped Coconut pieces to the onion mixture and continue to sauté. After sauteing the Coconut pieces with the prepared tempering, add the prepared paste, Turmeric Powder, Salt and sauté
7
Marinated chicken is added to a prepared mixture, lightly sautéed, then finely chopped Coriander leaves are added, followed by a small amount of water. Cover using a lid and cook the same for few minutes.
8
The spicy Pallipalayam chicken fry is now ready to enjoy.