PALLIPALAYAM CHICKEN

      Tamil Nadu Cuisine has notable regional delicacies from every region.  Though Chettinaad Cuisine comes to our mind, Kongunadu Cuisine stands apart for its tight-knit culinary traditions and cornucopia of fine ingredients & authentic tastes.  Kongu Nadu is a region comprising of Coimbatore, Tirupur, Erode, Pollachi, Udumalpet, Kangeyam, Avinasi, Palladam, Palani, Mettur, Karur, Salem, Athur, Namakkal, Dharapuram, hope I didn't miss any.
    Kongu Cuisine is unique for its use of fine ingredients.  We can see that most of the recipes use locally grown products like Coconut, Groundnut, Sesame Seeds, Ginger and Turmeric. Authentic recipes always are a simple reflection of tradition and culture. It clearly states the way of life and how locally grown produces were incorporated in their Cuisines in the best possible way.
     Pallipalayam Chicken is an authentic recipe from Kongu Cuisine, a spicy Chicken Fry Recipe from Pallipalayam near Erode(Tamilnadu, South India). Chicken Pieces are cooked along with Coconut bytes in spices on a low flame until each piece is well coated with the dry masala and it turns fragrant.  Coconut Slices surely give a nice flavour to the dish. Add ample of Pepper Powder for a spicy Pallipalayam Chicken.
     I remember the first time I had this Pallipalayam Chicken, was about 14 years back, in a highway shack, a roadside Dhaba near Erode.  It has been a habit since our dating days that if we are outing together, he would always(mostly) take me for a long drive to his work site.  My workaholic husband!!!  To date the habit continues, during his busy days, I have always felt these moments as some quality time with him. It was during one of such visits, way back home we dropped in by a Dhaba for dinner. My husband ordered some Rotis and Green Moong Curry along with Butter Chicken and this Pallipalayam Chicken. Spicy and Dry side dish prepared with Chicken and Coconut pieces, even the flavours were not overwhelming, but the dish was amazing.
     I figured out that the recipe to be simple with minimal ingredients, trusting the taste instincts I tried the recipe all on my own the very next day.  I used Big Onions then and had also added some whole spices like cloves and cinnamon to the recipe realizing later that there were no flavours of those spices in the recipe.  Most of the authentic recipes from Kongu Cuisine uses Shallots in it.  So I altered my recipe with Shallots and tried adding more Pepper powder.  With few tries, I was able to perfect my recipe.



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Cuisine - Kongu Cuisine (Tamil Nadu, South India)
Course - Side Dish
Spice Level - Medium-High
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 30 -45 Minutes


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HOW TO MAKE PALLIPALAYAM CHICKEN

 

INGREDIENTS :

For Pallipalayam Chicken :

Chicken  -  1/2 Kg
Coconut Pieces  - 1/2 Cup
Salt  -  To Taste

To Splutter and Sauté :

Mustard Seeds -  1 Tsp
Fennel Seeds  -  1 Tsp
Curry Leaves  -  1 Sprig
Dry Chillies  -  10 Nos.
Oil  - 2-3 Tbspn

Pound Coarsely :

Shallots  -  20 Nos.
Garlic  -  10 Cloves
Ginger  -  1" Piece

Spice Powders :

Turmeric  -  1 Tspn
Red Chilli Powder  -  2 Tspn
Coriander Powder  -  3 Tspns
Pepper Powder  -  3 Tspns

To Garnish :

Coriander Leaves  - Few
Curry Leaves  -  1 Sprig

METHOD :

• Clean, wash and cut the Chicken into small pieces.
• Cut coconut into thin pieces.
• Pound the Shallots, Ginger and Garlic, coarsely.
• Heat oil, splutter Mustard Seeds, Fennel Seeds and Curry Leaves.
• Add Dry Chillies and Coconut Pieces into it and fry for a while.
• Add the pound Shallots, Garlic and Ginger into it and sauté well.
• Add Chicken pieces to it and sear until the colour changes.
• Add  Turmeric Powder, Red Chilli Powder and Coriander Powder and mix well.
• Fry this for a while on a very low flame until the raw flavour goes.
• Sprinkle some water just enough for the Chicken to cook.
• Cook this on a very low flame until the Chicken pieces turn soft & cooked.
• Sprinkle some Pepper Powder and leave it on a low flame until the chicken is totally dry and coated well with the spice powders.
• Garnish with Curry Leaves and Coriander Leaves.
• Serve Pallipalayam Chicken hot, along with Rice, Biriyani or any other dish of your choice.
• Pallipalayam Chicken goes well with Chapatis & Roti/Parotta too.

NOTES :

• Shallots give an authentic taste to the dish.  Can also use big onions.
• Pound the Shallots, Garlic and Ginger coarsely with a mortar and pestle.
• Do not grind them into a paste, which will totally alter the taste of the dish.
• Using coconut pieces are optional.
• Adjust the spices to suit your spice level.
• Pallipalyam Chicken is a dry dish, adjust the consistency to suit your palate.