Pallipalayam chicken fry is a popular regional food of Tamil Nadu made with bone-in chicken pieces and very few spices like red chillies and shallots. Originated in Pallipalayam, a textile town in the Namakkal district of the state, this humble stir fried chicken is abound in history that reveals some interesting facets to this dish. The town lies in the Kongunadu belt which is in the north-western part of the state, stretching from Coimbatore to areas like Salem, Erode, Tirupur and Palani. Away from the coast, this area is deemed to be in the arid interiors of the state and therefore its cuisine is markedly different.
Due to its aridity, in the past, when food was scarce, meat was reserved to be had on special instances, events or occasions. There weren’t a ton of ingredients to be had as the soil wasn’t enriched enough to sustain the growth of a variety of crops, only a select few like sesame seeds, groundnuts, coconut, ginger and turmeric. So the people would create dishes with what they had at hand and that is how Pallipalayam chicken came to be. The meat is stir-fried in sesame or coconut oil with dried red chillies, shallots, garlic, coconut pieces, curry leaves, turmeric and salt. This spicy dish is the one to make when you're craving fried chicken but you're not in the mood to set up a deep frying station or chop a ton of mise en place or have time to marinate the meat either. Here's a detailed recipe for you in case you're planning to make Pallipalayam chicken at home to share with your friends and family.
Ingredients:
- 500 gm bone-in chicken pieces
- ¼ cup sesame oil or coconut oil
- 1½ cup of shallots
- 10 cloves garlic
- 10 dry red chillies
- 1 onion, sliced
- 10-15 curry leaves
- 3 green chillies, slit
- 2 tsp turmeric powder
- 2 tsp salt
- ¼ cup coconut pieces
- 4 sprigs of coriander
Method:
-Peel and chop the shallots and the garlic.
-Blend the shallots with garlic and 7-8 curry leaves to a coarse grind. Do not add water to the mixture.
-Heat the coconut or sesame oil in a heavy bottom pan. Preferably a cast iron or a good nonstick pan for slow cook and roast the chicken pieces without water till they're tender.
-Split the dry red chillies by hand before adding them to the oil and saute in medium heat for two minutes.
-Add the sliced onions and saute well.
-Next add the shallot-garlic-curry leaf mix and toss in the green chillies.
-Saute everything on medium heat for atleast ten minutes until the shallots turn brown in colour. -Next, add the chicken pieces and incorporate them with the shallot mixture.
-Add 1 tsp of turmeric powder to the mix and cover with a lid. Do not add water as the chicken will release its own water. Let the chicken cook in low to medium heat for 15 minutes.
-After ten minutes when the chicken is partially cooked add the salt.
-Cover with the lid again and continue cooking for up to 30 to 40 minutes. Toss the pan around in the meantime to ensure nothing gets stuck at the bottom of the pan.
-In half an hour the chicken will be well cooked and become charred all around. This roasted texture is key in making the Pallipalayam chicken.
-Next, add the chopped coconut chunks and let it cook for 5 minutes.
-Lastly, add the rest of the curry leaves and chopped coriander and mix everything.
Your Pallipalayam chicken is ready. Serve it with rasam rice, plain white rice or parotta and enjoy!