Erode Pallipalayam Chicken Fry Recipe. Chicken roasted in Tamilnadu Pallipalayam style masala. Prepare with easy step by step pictures / images and video. சிக்கன் பள்ளிபாளையம் செய்வது எப்படி | பள்ளிபாளையம் கோழி
I first heard about Pallipalayam Chicken Fry from Chef. Jacob Sahayakumar Aruni who is no more. Chef Jacob did a lot of research on the food of Kongunadu / Coimbatore region and this is truly his find. Pallipalayam (பள்ளிபாளையம்) is located very closer to Erode. This is a very simple recipe. There are not much of masalas involved in this recipe. Nowadays people add a lot of masala and call it as Pallipalayam chicken. But in the traditional recipe, there are no masalas involved.
Most of the Kongu belt is arid in nature and food especially meat was scarce and reserved only for special occasions. Chicken Pallipalayam is a simple dish made with meat, copious amounts of shallots, red chillies and coconut that is added to the dish as small bits. There is an interesting history as to why coconut is added as bits. Since the region is very arid and not rich,the food was always a simple fare with whatever could grow. Meat was consumed rarely. Coconut bits are used in the dish to increase the volume of the dish along with the meat. Since coconut is meaty, it would give the same textural bite as meat.
Here is the video of how to make Pallipalayam Chicken Fry at home.
Click the link below to find the recipes on the site that uses the main ingredient as Chicken.
Chicken Recipes
Kongunadu Recipes
Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online.
Polypropylene Chopping Board
Knife for the kitchen
Non-Stick Frying Pan
Turmeric Powder
Virgin Coconut Oil
Here is the step by step procedure with images / pictures of how to make Pallipalayam Chicken Fry at home.
We need to use shallots (Indian small onions – chinna vengayam) for this recipe. No substitutes please. There is a slight spiciness that the shallot brings that is missing in the onions. If for some reason you cannot source shallots, then use onions. Also add in the garlic and make it into a fine paste. Add little water if necessary while grinding.
Heat Oil in a non stick pan. Coconut oil please. The flavor of the coconut oil is so good in this recipe. I have found that non stick pan works well for this kind of recipe. Chop a dozen dried red chillies and add it to the pan. Add in the the ground shallot garlic paste and fry for a minute.
Note: If you do not want the chicken Pallipalayam to be very spicy, remove some of the seeds from the red chillies. I usually remove seeds from half of the red chillies.
Add in the bone in chicken (preferably thighs), curry leaves, turmeric and salt. Lots of curry leaves please. Add small pieces of coconut for the crunch at this stage. Bone-in chicken is preferred for making chicken Pallipalayam recipe as bone adds a lot of flavour to the dish.
Now comes the important part. Keep the flame on low and keep frying the chicken for 30-40 minutes. Yes its a long time. All of the shallot – garlic paste needs to be cooked and roasted and will finally adhere to the chicken. The chicken should be totally dry after 40 minutes. Do not rush, as the flavor develops only when the chicken is fried on a very low flame. Keep sauteing and turning once every 5 minutes. The chicken needs to completely become dry. If the onions are not roasted well and dry, the dish will be bitter. Dont add too much onions also.
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.
Erode Pallipalayam Chicken Fry is ready. It is one of the easiest and most tastiest dish to make. Enjoy!
Pallipalayam Chicken Fry
Erode Pallipalayam Chicken Fry Recipe. Chicken roasted in Tamilnadu Pallipalayam style masala. Prepare with easy step by step pictures.
- Total Time: 1 hour 5 mins
- Yield: 3 1x
Ingredients
For the Chicken Pallipalayam Fry Recipe
- 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, 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.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Non-Veg, Side Dish
- Cuisine: Tamilnadu, Kongunad, South Indian
What to do with 3/4 cup coconut, chopped
Only 1/4 cup is used. I dont know from where you are referring to 3/4 cup.
Please see the video to know at which stage its added.
Thanks.
It was nice to go through your post. Thanks for sharing the recipe here. Keep up the good work.
I found this website is very useful for preparing delicious veg & non veg items. One of best channel ever I found. Thank you for making this very informative with each small steps. 👋👋🙏
Thank you so much.
Hi I am Jacobs relative, we spent some time growing up. Happy to see you keeping his tradition going.
Awesome.
Dhayalan.
9535444662
Thank you!
Hi, when to add the shredded coconut .
Not shredded chicken. small pieces you need to add. Add it along with chicken.
Hi Mam,
What is the difference between Chicken Chinthamani and pallipalayam chicken
The method of preparation is completely different. Chintamani uses ground coconut and is more on the semi gravy side.
Thank you. Also, I must mention Your page is the index for many kongunad receipes.
Thank you so much.
Your dish descriptions and preparation process shown is so easy, lucid and easy to understand.
The pictorial depiction is also spot on. Congratulations
Thank you!
Is Pallipalayam chicken and Chappathi a good combo
You can add a little coconut milk before finishing to make it a semi gravy. It will go well for chapati.
There’s coconut in the ingredients but it isn’t mentioned again in the cooking process.
Its been added along with the chicken.
We have tried this recipe last week. The taste was so great!!! thanks Ms. Suguna Vinodh…
This came out so well, flavorful yet easy… Thanks so much for sharing this Kannamma. RIP Chef Jacob, he was so passionate and had such an affable and down to earth air about him…
wonderful recipe! keep up the good work!!
I love your recipes, Delicious and flavorful
brilliant recipe. I did both the bones-in-chicken and boneless and both was superb. My preference is bones-in-chicken.
i tried this- match it with pigangkai (ridge gourd) kootu and rice. Totally awesome thanks.
I tried this recipe, it turned out to be a flavour bomb. Truly enjoyed it! Thanks for the detailed recipe!
Thank you!
Hi Suguna,
Adding slivers of coconut pieces will enhance the taste of this dish.
Hi Suguna,
Thanks for the great recipes, is this to be made with boneless chicken or are bones fine?
/Priya
Bones are fine.
Can we make this in a clay pot?
Hi akka,
DO you have a recipe for the gravy version?
My daughter has gone nuts about with your Thalapakatti Biryani. Refuses to let me make any other biryani at home now :(. Making this Pallipalyam for the umpteenth time today. Modified with 1 green capsicum added to paste while grinding and used Byadgi red chilled. Finished off with a dollop of butter at the end and 1 Tbsp fried , grated coconut. Has turned out different but good.
Thank you so much!
Nice read. Short sweet and to the point
Thank you Kannan. Glad you liked it!
Here we can use ginger r not???
You may use if you like ginger. But the original recipe does not use.
Nice dish…. Thank you..
Hi,
Thank you for a great recipe. I had a question. Whenever I grind raw shallots or onions the taste is very bitter. Is there anything I can do about it. Or can I fry the shallots before grinding. Thank you
The trick is to saute for a long time and the bitterness should not be there if sauteed for a long time.
Thank you. You mean I should saute the shallot and garlic paste for a long time after grinding them raw.
Hi Kannamma,
I am new to cooking. I tried this with country chicken. The flavour was like yummy. But the chicken was little hard. Could you pls suggest some tip for making it soft.
Thanks
Country chicken is a little hard when compared to broiler chicken.
myself tried pallipalayam nattukoli chicken as wife was away. it was fantastic. downto earth tasty my daughter liked it .so tasty better than top restaurantof erode. thanks
i added scrapped coonut and few pieces in addition
is there any pallipalayam gravy ?
add a cup of water to make it ?
Thanks Sivasabaapathi. . You can add coconut milk at last to make it a gravy if you want.
Hi, is it country chicken or broiler?
Country chicken tastes good but you can make it with broiler too.
I have a question. Is it mandatory to add curry leaves as I don’t get it here in the US? Will the recipe not be up to the mark if I didn’t add curry leaves?
Hi Preeti, Curry leaves imparts a very earthy flavour to the dish. You can omit it but it will be missing the punch.
In palipalayam chicken they used to add sliced and julliened coconut pieces but u have not mentioned about it
extremely out of d world …. simply super…. highlight is tat I’m from erode and I’m nt even known abt this recipe yet….. I tried n country chicken and it cme out vryy well…. keep Rocking suguna…. good luck ??
Thank you so much Abi! Glad you liked it!
Hi,the dish looks yummy.No water needed? If so, should we use broiler or country chicken?
I tried this,was superb, but i think next time 5 to 10 garlic pods would be fine for this
Thank you so much! Sure. you can try with less!
Looks Delicious. Cant wait to try it this weekend. Thank you Kannama. I make all my dishes referring to your blog. You are doing an amazing job. Keep it up.
Thank you so much Svetha.
Hi kannama,
I have tried various recipes from your blog always with success and I have shared most recipes with my mom who too loves cooking. I just felt this one was a bit garlicky yet we liked the dish. I did cook it for a long time in low flame. I cooked 11/4kg chicken and doubled garlic. May be that was not right?
Thanks,
Lija
This dish has to be nicely roasted for a long time. Since you say that you cooked for a long time, may be reduce the garlic next time.
Hi suguna…though I knew this dish .I tried it as you mentioned and it’s awesome…I love your way of explaining the cooking
Thank you so much Jay!
Awsome ? dish. Cooked for my family this dish with your small onion sambar. FANTASTIC.
My children and hubby craving more items from your recipes.
Thank you sooooo much for sharing. God Bless.??
Thank you so much!
Hi Suguna Vinoth,
I must say I am indebted to you. Your awesome recipes: be it Chennai Briyani, Thalappakatti or other veg recipes makes me feel like a pro. Family and friends simply love my trials. Thanks. And today’s Pallipalayam chicken fry is a killer. Thanks again and keep the good work going.
Thanks so much Sankar. Thanks for trying out! Happy Cooking.
Hi just asking this as you had specified a non stick pan . What is your take on Teflon and ceramic, please ?
I change my teflon pans once in two years.
hi mam ,i tried this chicken for weekend special.very very tasty.my husband and my kids like the dish verymuch. thank u.
Thank you so much Anitha.
Mam today I tried this dish.my husband likes this so much.I tried many recepies of urs each one is fantastic!!thank u:)
Thank you so much. Your comment means a lot to me.
Hi. Wonderfull recipie. my doubt is whether to use broiler chicken or naatu koli
I use broiler chicken for fry. Naatu koli is good in kuzhambu, curry.
Dear Sir/Madam,
Good Morning.
My husband refer your website.I saw your website . I like Many dishes and also i tried 10 dishes. Thank you . All 10 dishes are very tasty. My husband very impressed my food. Thank you so much. Now i am in china. Once i reached in India, will try so many our Indian type of foods . Kindly send any other Chinese style of foods details, in this mail ID – [email protected].
Once again Thank you so much.
Thanks & Regards,
Parveen Suresh
Thanks Parveen. All recipes are posted in the site. You can subscribe to the mailing list so you get all the recipes delivered to your mail box. Thank you.
Thank you so much for a very detailed and simple recipe tried it out today came out very well … Your recipes are very tasty. Keep up the good work.
Kind Regards,
Rupa
Thank You Rupa!
Loved this recipe. This with paruppu saatham, reminded me of my grandma.
Thanks!
Food is memories. Thank you Thamizhan.
I jus tried pallipalayam Chicken . It’s Awww !!! Another Best Chicken Dish I had in recent times !! Kudos
Thank You!
Prepared this dish today and it came out very delicious. My family loved the dish. I have one doubt. Should I close the pan with the lid while cooking? I didn’t close with the lid as it isn’t mentioned anywhere in the recipe and thought it doesn’t make sense as the raw smell of onion wouldn’t go from the dish.
Hi Chandrika, Yes. you dont cover the pan but you cook in low flame and roast for atleast 35-40 minutes. The raw smell of onion should not be there after 40 minutes.
Hi Suguna,
I want to cook this dish again 🙂
Is this dish an authentic variety of some place? Should I cook using only non stick pan? What other pans works best for this dish? How did the elderly people used to cook this dish during their period?
Thanks,
Chandrika.
You can use a stainless steel pan. Add oil every time masalas get stuck at the bottom. I use non stick so the additional oil can be avoided. The traditional method in a steel or a mud pot will consume lots of oil. That’s the difference. Yes. Pallipalayam is a place near Erode.
Woman, you are amazing!!! This recipe is outstanding. I’m making it for the second time.And you are a godsend for a cooking dunce like me.
Thank you so much Rasmi. Really happy that you liked the recipe. Don’t forget to send us a picture next time.