Erode Pallipalayam Chicken Fry
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.