Pallipalayam Chicken Fry | Pallipalayam Chicken Masala is one of the simplest chicken recipes, yet a tasty side dish for rice as well as roti. This pallipalayam chicken is a specialty from Kongu Nadu and my recent addition to chicken recipes after having tasted at the restaurant Junior Kuppanna. This restaurant is very famous in Erode and serves the best dishes from kongu cuisine and they opened their branch in our neighbourhood 2 years ago. Since then I have been getting good feedback from my friends & colleagues that they serve the best non-veg items. Many people are visiting this restaurant from far off places but we never have visited it though there isn’t any specific reason. Very recently, Sundar and I went to this restaurant and my hub wanted to try something with less masala & oil. The waiter over there suggested this Pallipalayam chicken. I asked for the preparation and he explained a bit. I was really surprised to note that there was no trace of oil as we generally find in these types of recipes in other restaurants. We enjoyed the dish with hot chappatis & it tasted yum.
This dish has an interesting story behinds its name. Pallipalayam is a small town in Erode and the workers over there, mostly carpenters, had to camp in nearby towns for weeks to attend their jobs. In that case, they used to prepare this dish which needs minimum ingredients to have some food on the go. Since this dish originated from the people of Pallipalayam, it is named as Pallipalayam Chicken.
Here we go for the recipe.
Chicken (without skin)– ½ Kg
Shallots (finely chopped) – 5 Nos.
Garlic (finely chopped) – 3 tbsp
Turmeric powder – ¼ tsp
Salt to taste
Oil – 3 tbsp
Fennel seeds – ½ tsp
Red chillies (broken into 2) – 10 Nos.
Curry leaves – few
Clean, wash and cut the chicken into medium size pieces.
In a non stick pan, heat oil and season with the items given “For Seasoning”.
Add the finely chopped garlic and fry till it gets golden brown & releases a nice aroma.
Then add finely chopped onion and fry till it turns golden brown.
Now add chicken pieces, turmeric powder & required salt and combine everything well. Cook with the lid covered in medium flame for about 15-20 minutes stirring in between.
No need to add water as the chicken releases water while cooking. If the dish dries out, add a handful of water.
When the chicken pieces are done, add some curry leaves and switch off & serve.
Tasty Pallipalayam Chicken is ready to serve. It can be served with any rice dish, sambar, rasam, curd etc or with rotis. Today we had this kongu special chicken dish with dhal, rasam & curd.
Coconut pieces can be added at the end which I've not added.
Spice for this dish is totally from red chillies. You can increase / decrease the quantity as per your taste. You can also add some chilli powder & reduce the quantity of red chillies.
I’ve prepared this dish using chicken with bone. You can use boneless too. My suggestion is to use with bone as it is tastier.
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