Skip to main content

Pallipalayam Chicken Fry



For this week Tamizhar Samayal Tuesday,I am sharing you  the famous Pallipalayam chicken fry.Pallipalayam is a place in Erode district in Tamilnadu which quiet famous for chicken dishes.
This chicken fry is a popular in non-vegetariean restaurant menu in Tamilnadu and the recipe sounds similar to the uppu varuval in Chettinadu.
The spiciness and flavor is from the redchillies used and no other special masala is used for this fry.Addition of shallots and garlic along with the dried red chillies makes this fry more flavorful and delicious.This fry tastes good with rasam and curd rice as well as with pulao and biriyani.With no further delay lets move on to the recipe......



Basic Information

Preparation Time -15 minutes
Cooking Time - 25  minutes
Serves 2-3




Ingredients


IngredientQuantity
Chicken(with bones)1 lb
Shallots/chinna vengayam(finely chopped)15
Ginger&garlic paste1 tsp
Garlic/poondu(finely chopped)5-6 cloves
Dried Red chilly/varamilgai(broken)8-10
Coconut bits1tbs(optional)
Turmeric powder1/4tsp
Curry leaves/karivepillai1 sprig
Coriander leaves/kothamalli1tbs(chopped)
Mustard seeds/kadugu1/2 tsp
Cumin seeds/jeeragam1/2 tsp
Salt11/2tsp
Oil3tbs

Method
  1. Clean and cut the chicken to a bite size pieces,marinate the chicken with ginger& garlic paste,1/2tsp salt and turmeric powder for 30 minutes.
  2. Heat a pan with oil and crackle the mustard and cumin seeds,add in the broken red chillies,curry leaves.Now goes chopped shallots and garlic,saute it till transparent.
  3. Now add the marinated chicken and saute in for couple of minutes.
  4. Add salt and sprinkle around 2 tbs of water,cook it covered in a medium flame till the chicken gets tender.Stir it in between for 2 times.
  5. Once the chicken is cooked,sprinkle the chopped coriander leaves and keep in a flame for 2-3 minutes till it gets dried and reaches the desired consistency.
  6. Pallipalayam Chicken fry is ready.
Serve it with rice.



Enjoy.....................................................




  • The amount of red chillies given here is for bit spicier version,can alter according to your taste.
  • Using shallots gives a nice flavor and taste to this fry so try to use shallots,if not use a large onion for this amount of chicken.
  • Cook it in a medium flame and if you feel the fry is very dry add another tsp of oil after the chicken cooked completely.
  • If you are adding the coconut bits,add it along with the shallots and let it fry along with the shallots.
  • If you want the fry to be milder,remove the seeds from the red chillies.
  • Here I used the fat garlic cloves,if its a smaller variety then use atleast 10-12 cloves.
  • Marinating with ginger & garlic paste is purely optional.
This recipe is off to This recipe is off to Tamizhar Samayal Tuesday event.





Sumber http://www.naliniscooking.com

Comments

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...

Vegetable Biriyani - Pressure Cooker Method

Coming to day 3 of Blogging Marathon#62 under the theme quick dishes I am sharing a one pot meal.This biriyani can be made in 30 minutes if the veggies are chopped and kept or even frozen veggies can also be used. As I have the habit of chopping veggies for the next day cooking this takes only 20-25 minutes of cooking.Also I use the boiling hot water to cook the rice faster.When the rice is cooking in the pressure cooker you can make either a simple raita or an egg omelette to pair up with this biriyani.                                                                                                                                  ...