Whenever I think of this dish my salivary glands gets a rush 😉 And when I came to know this simple recipe I was challenging that it should have been curated by men with whatever simple items available in the farm easily as a side dish to the toddy back then. This is purely my assumption and let’s not argue about it :p. Just look at the ingredients, you should be able to relate my assumptions.
There’s one more dish called “Chinthamani”, hats off to the person who named it. Take a look at the “Note” section to convert Pallipalayam Chicken to Chinthamani. 😉
Country Chicken – 1/2 Kg
Shallots – 200 gms (peeled)
Dried Red Chilies – 10 to 12 nos (deseeded)
Ginger – 1 inch piece
Garlic – 3 to 4 cloves
Curry Leaves – 1 spring
Turmeric Powder – 1/2 tsp
Salt to taste
Sesame / Groundnut Oil – 3 tbsp
Coconut Pieces – bite-size pieces handful
1. Clean the chicken and cut them into bite-size pieces.
2. Cut the shallots and keep aside.
3. Crush the Ginger and Garlic to a medium coarse paste and set aside.
4. Add oil to the pan, once heated add the shallots and curry leaves together and saute it for 2 to 3 minutes.
5. Add the Ginger – Garlic paste and saute again until the raw smell of Ginger and Garlic goes off.
6. Now add the deseeded – broken red chilies and saute it for 2 minutes. Please be mindful of not burning the chilies as it may turn black very soon.
7. Add the chicken along with turmeric powder, required salt and saute it for 3 to 5 minutes.
8. Add half cup of water and close the pan with the lid. Allow the chicken to cook in slow to medium flame for 10 to 15 minutes or until the water is reduced to half.
9. Once chicken is cooked well and add the coconut pieces to the chicken when there’s a little of gravy left and mix it well. This is the game changer of the recipe, so don’t avoid it.
10. Allow the gravy to thicken out (almost dry) and it should coat the chicken well.
Pallipalayam Chicken is ready! Serve it with hot rice or just as a starter or side dish to your drinks 😉
- Always deseed the chilies before adding.
- Coconut should be in the form of chunks not the shredded one.
Chinthamani Recipe: If you are making chicken gravy, add a ladle of the curry to the above dish at then and allow it thicken out until semi-gravy consistency.