Pallipalayam chicken is typical kongunadu recipe.In my grandparents period they was prepared regularly.Its easy to prepare and taste is toooo good.I got this receipe from my facebook friend and he also from kongnadu side.I was usually prepared in this recipe.My husband's office colleagues love this recipe.They ask to prepare regularly and I am also love to prepare this.In my husband office,this chicken is main dish in there pot lunch.Any one can prepare this chicken.Either you can have it in semi gravy or full dry both will be good.With hot white rice it's goes very well.Normally we use ginger garlic paste in chicken fry but here we didn't use anything like that.Here we use small piece of coconut it will add extra test to Chicken.We only use onion and red chilli for prepare this pallipalayam chicken.
While you eat you will feel the taste of RedChilli and coconut.Don't skip the coconut without Coconut this dish is not complete,instead you will add less amount of Coconut
Preparation - 30 minutes
Cooking - 40 minutes
Serve - 4 nos
Ingredients
Marination
1.Chicken Boneless or
Chicken with bone - 1kg
2.Turmeric Powder - 2 tspn
3.Salt - As per taste
Fry
1.Small Onion - 2 cup Chopped
2.Red chilli - 15 to 20 Nos
3.Cocount Slice - 1/2 to 1 Cup
4.Curry leaves - few
5.Coriander Powder - 2 tbspn
6.Red chilli Powder - 1 tbspn
7.Salt - As per taste
8.Mustard Seeds - 1/2 tspn
9.Oil
*Note : According to your taste adjust the spices
Method
1.Cut chicken into small piece(we didn't add any water in this recipe,if chicken is small means it's easy to cook)
2.Marinate all the ingredients mentioned in marination and keep it aside for 30 minutes
3.Heat a pan,add oil once oil heat add mustard seeds
4.Once mustard seeds crackle add curry leaves and coconut,fry for 3 minutes
4.Now add red chillies and fry for 3 minutes,now you will get nice aroma
5.Now add chopped onions,fry until it turns golden brown
6.Now add marinated chicken and all masala powder mentioned in ingredients
7.Mix well and cook in a medium flame, while cooking Chicken leaves water that will be enough so no need to add water
8.Cover and cook 30 minutes in medium flame.
9.Cooked until all water drain out,if you need gravy,you need not drain out, depending upon your taste
10.Serve with hot white rice,curd rice,roti,chapathi
Step by Step Pictures
Cut chicken into small pieces
Marinate all the ingredients mentioned in marination and keep it aside for 30 minutes
Heat a pan,add oil,oil heat add mustard seeds,mustard seeds crackle add curry leaves and coconut,fry for 3 minutes
Add red chilli and fry for 3 minutes,now you will get nice aroma
Add chopped onions,fry until it turns golden brown
Add marinated chicken and all masala powder mentioned in ingredients
Mix well and cook in a medium flame, while cooking Chicken leaves water that will be enough,so no need to add water
Cover and cook 30 minutes in medium flame.
Cooked until all water drain out,if you need gravy,you need not drain out, depending upon your taste
Serve with hot white rice,curd rice,roti,chapati
Measurements
We all are confused in measurements,so it will help you people to understand the measurements
Preparation - 30 minutes
Cooking - 40 minutes
Serve - 4 nos
Ingredients
Marination
1.Chicken Boneless or
Chicken with bone - 1kg
2.Turmeric Powder - 2 tspn
3.Salt - As per taste
Fry
1.Small Onion - 2 cup Chopped
2.Red chilli - 15 to 20 Nos
3.Cocount Slice - 1/2 to 1 Cup
4.Curry leaves - few
5.Coriander Powder - 2 tbspn
6.Red chilli Powder - 1 tbspn
7.Salt - As per taste
8.Mustard Seeds - 1/2 tspn
9.Oil
*Note : According to your taste adjust the spices
Method
1.Cut chicken into small piece(we didn't add any water in this recipe,if chicken is small means it's easy to cook)
2.Marinate all the ingredients mentioned in marination and keep it aside for 30 minutes
3.Heat a pan,add oil once oil heat add mustard seeds
4.Once mustard seeds crackle add curry leaves and coconut,fry for 3 minutes
4.Now add red chillies and fry for 3 minutes,now you will get nice aroma
5.Now add chopped onions,fry until it turns golden brown
6.Now add marinated chicken and all masala powder mentioned in ingredients
7.Mix well and cook in a medium flame, while cooking Chicken leaves water that will be enough so no need to add water
8.Cover and cook 30 minutes in medium flame.
9.Cooked until all water drain out,if you need gravy,you need not drain out, depending upon your taste
10.Serve with hot white rice,curd rice,roti,chapathi
Step by Step Pictures
Cut chicken into small pieces
Cooked until all water drain out,if you need gravy,you need not drain out, depending upon your taste
Measurements
We all are confused in measurements,so it will help you people to understand the measurements
Teaspoon
|
Tablespoon
|
Cup
|
3 tspn
|
1 tbspn
|
-
|
16 tbspn
|
1 cup
|
|
12 tbspn
|
3/4 cup
|
|
2 tspn
|
10 tbspn
|
2/3 cup
|
8 tbspn
|
1/2 cup
|
|
6 tbspn
|
3/8 cup
|
|
1 tspn
|
5 tbspn
|
1/3 cup
|
4 tbspn
|
1/4 cup
|
|
2 tspn
|
2 tbspn
|
1/6 cup
|
2 tbspn
|
1/8 cup
|
|
1 tbspn
|
1/16 cup
|
|
1 cup = 200 ml
|
||
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