First post of 2022! How about a spicy chicken fry recipe to kickstart the year?
What I loved about this Erode Pallipalayam Chicken Fry is its simplicity. The flavor comes from shallots, garlic, and dry red chilies. It's a breeze to make this dish and it's packed with flavors.
You can have it as a starter or add some coconut milk to make it a bit saucy. We had it with some coconut rice and it paired beautifully.
This recipe is from kannammacooks and I trust Suguna's recipes so much that I didn't change a single thing from the original recipe.
Hope you get to try this soon and like it too.
Here is the recipe…
Recipe from here
Ingredients
- 500 grams chicken with bone
- 150 grams Indian Shallots (chinna vengayam (around 15 small onions))
- 10 cloves garlic
- 2 tablespoon Coconut Oil
- 12 dried Red chillies
- 1 teaspoon Turmeric
- 5 sprigs Curry leaves
- 1 teaspoon Salt
- 1/4 cup coconut (chopped)
- FOR THE GARNISH
- 2 sprigs Curry leaves
- 3 sprigs coriander leaves (chopped)
Instructions
- Grind shallots and garlic in a mixie / blender until its a coarse paste.
- Heat Oil in a non stick pan. Add in the chopped dried red chillies and add it to the pan. Add in the the ground shallot garlic paste and fry for a minute.
- Add in the chicken, chopped coconut, curry leaves, turmeric and salt.
- Keep the flame on low and keep frying the chicken for 30-40 minutes. The chicken should be totally dry after 40 minutes. Once the chicken has become fully roasted and the dish is dry, switch off the flame.
- garnish with fresh curry leaves and the coriander leaves.
Notes
If you want the Pallipalayam chicken to be little saucy, finish it with little coconut milk.
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
