Wednesday, 24 January 2018


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New video is now online @ YouTube"Kongu Traditional Recipes"

Pallipalayam chicken is named because of its origin of an eponymous town which is the village linked to Erode. This dish is a dry-ish recipe made with the chicken bite and dry chillies deseeded
and garlic flavours. 

The robust, non-vegetarian delight is a traditional recipe. There is a wide array of spectacular Kongu regional non-vegetarian recipes beg to be documented. 

How to make this classic chicken Pallipalayam stir fry?

Cooking time: 10 minutes
Yield: two liberal servings.


Broiler chicken 350 gms (well washed and drained)
Garlic grates 35 gms
Dried red chillies 15 deseeded and segmented 6 gms
Shallots peeled and chopped 50 gms
Salt 1/2tsp
Mustard seeds 1/2 tsp
Curry leaves 20-25
Turmeric 1/2 tsp
Cold compressed Groundnut oil  2 tbsps
Coconut oil 1 tbsp
Coriander greens 2g


Heat the pressure pan with groundnut oil.
Add mustard seeds to splutter.
Once it started to splutter, add shallots, red chilli segments and curry leaves
Saute until the shallots turn transparent.
Add garlic grates and fry for two seconds on medium flame
Add turmeric.
Now add chicken bits and saute until they shrivelled.
Add salt.
Add coriander leaves.
The water remains in the drained chicken is enough to cook the chicken tender.
Now cover the pressure pan with its lid and place the weight.
Allow 1 or 2 whistles and turn off the heat.
Set aside to release the pressure.
Remove the weight and open.
Litter water in the pan is still there. 
We have to saute for few seconds to absorb water entirely.
Sauting continued.
The final touch is to be given by topping of coconut oil and mix well to coat every bite.
Now the dried and finely fried Chicken bites are ready to serve hot.
Dish out the fried chicken in a serving bowl.

Serve hot as a yummy starter.
Squeeze lemon juice over the chicken bites to balance the spiciness and enhance the taste.



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