Chicken Pallipalayam

Chicken pallipalayam is my native special famous chicken recipe. It is mainly based on dry red chillies and chicken. Chicken is most people’s favorite food. Also chicken is a protein rich food. Here we see the recipe.

Course : Stir Fry / Side dish

Cuisine : South Indian

Recipe From : Author

Serves : 4-5 people

Preparation Time : 10 mins

Cooking Time : 20 mins

Cooking time may differ for country chicken

Total Time : 30 mins

Ingredients :

* Chicken – 500 gram (maximum flesh piece)

* Dry red chillies – 10-15 without seeds (as per your spice level)

* Sallots – 20-25 nos (as I do not have, I did use Onions)

* Coconut – 1/2 cup ( chopped into pieces)

* Ginger – 1 large piece

* Garlic – 9-10 cloves

* Curry leaves – 3 strings

* Turmeric powder – 1 /2 tsp

* Cumin seeds – 1 1/2 tblspn

* Mustard seeds – 1/2 tsp

* Urad dal – 1 tsp

* Gingelly oil – 3 tblspn

* Salt as needed

* Water – 1/2 cup ( if needed )

Preparation Instructions :

1. Wash the chicken with little turmeric powder and salt and chop it into small pieces.

2. Remove the seeds from dry red chillies and keep it ready.

3. Crush the ginger and garlic coarsely and keep it ready.

4. In heavy bottom pan, heat oil and add mustard seeds, urad dal, cumin seeds and let it splutter.

5. Add the dry red chillies and saute for 10 seconds and add curry leaves .

6. Add the crushed ginger garlic and saute for 10 seconds.

7. Add shallots and fry for a minute, add salt and turmeric powder and saute.

8. Add the chicken which is cut into small pieces and saute until the chicken turns white round consistency, which will takes 2 to 3 minutes to attain.

9. Cover the lid and cook for 10 minutes . Chicken itself will oozes out lots of water, if needs you can add little amount of water and cook.

10. Add the pieced coconut and let it cook by covering the lid for 5 -10minutes until the chicken turns dry.

11. Recipe is ready to serve.

Steps In Pictures :

1. Wash the chicken with little turmeric powder and

salt and chop it into small pieces.

2. Take ginger,garlic.

3. Crush it coarsely.

4. Remove the seeds from dry red

chillies and keep it ready.

5. In heavy bottom pan, heat oil.

6. Add mustard seeds, urad dal,

cumin seeds and let it splutter.

7. Add seed removed dry red chillies

and saute for 10 seconds.

8. Add curry leaves and let it

splutter.

9. Add the crushed ginger garlic and

saute for 10 seconds.

10. Add shallots and fry for a minute.

I am using onions instead here.

11. Add salt.

12. Add turmeric powder.

13. Add the chicken which is

cut into small pieces.

14. Saute until the chicken turns white round

consistency, which will takes

2 to 3 minutes to attain.

15. Cover the lid and cook for 10 minutes .

Chicken itself will oozes out lots of

water, if needs you can add

little amount of water and cook.

16. Add the pieced coconut and let it

cook by covering the lid for

5-10 minutes.

17. Cook it until the chicken turns dry.

18. Recipe is ready to serve.

Note for the dish :

1. Chicken has to be cut into small pieces to attain the taste and cook well.

2. Dry red chillies with seeds will give more spicy and it will change the flavor and taste of the recipe.

3. Chicken itself will oozes out lots of water, so add water if only needed.

4. Do not over cook the chicken.

5. You can serve it as side dish for any type of curries and also a side dish for Pulao, ghee rice.

Try it out upcoming chefs.