Chicken Pallipalayam – A popular dish from Erode, Tamil Nadu that tastes absolutely yum. It pairs well with plain rice, porotta, rasam rice, chapathi, coconut rice etc.
Ingredients (Serves 3 – 4)
- Chicken – 500 gm, cut into small pieces
- Gingelly oil – 2 -3 tbsp (Gingelly oil can be replaced with coconut oil)
- Mustard seeds – 1/2 tsp
- Urad dal – 1/2 tsp (optional)
Fennel seeds – 3/4 tsp
- Dried red chilies – 6 – 8, cut into small pieces and seeds removed (Add according to your spice tolerance)
Curry leaves – 1 sprig
- Shallots – 1 cup, sliced or slightly crushed
Green chilies – 1 – 2, slit
- Ginger and garlic, crushed- 2 – 3 tsp each
- Turmeric powder – 1/2 tsp
Coconut tidbits / thenga kothu – 3 – 4 tbsp
- Garam masala powder – 1/2 tsp (optional)
- Salt- as required
- Curry leaves – A few
Cilantro- 2 – 3 tbsp, chopped
Method1. Heat oil in a pan over medium heat. Splutter mustard seeds and fry urad dal and fennel seeds. Fry for a few seconds and then add dried red chilies and curry leaves. Cook for a few seconds. Next add shallots, green chilies and little salt. Cook until shallots turn soft and change color. Add crushed ginger-garlic, turmeric powder and coconut tidbits. Cook for a few seconds. Add salt, to taste.
2. Now add the chicken pieces and mix well. Cover and cook until chicken is completely cooked through, stirring a few times in between. You do not need to add water, however if the chicken looks very dry, add 1 – 2 tbsp hot water. Once chicken is almost done, add garam masala powder and cook for a few more minutes till moisture is mostly evaporated. If you like, you can cook for a few more minutes over high heat till chicken is slightly roasted. Chicken Pallipalayam is ready to be served. Serve hot with porotta, plain rice, rasam rice, coconut rice etc. We had it with Malabar Style coconut rice.