Pallipalayam chicken fry hotel style | பள்ளிபாளையம் சிக்கன் வறுவல் | chicken pallipalayam recipe
Pallipalayam chicken fry hotel style | பள்ளிபாளையம் சிக்கன் வறுவல் | chicken pallipalayam recipe with step wise pics and video recipe. this is a hotel style version which is little different from the authentic pallipalayam chicken recipe which I have already posted.
some of the chicken fry recipes that you might be interested in:
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- Easy restaurant style chicken tikka recipe in pan
- Fried Chicken Kababs recipe | easy and simple street food style chicken kabab recipe
- Spicy chicken fry recipe ~ Pepper chicken fry kerala style
Video recipe of making Pallipalayam chicken fry hotel style
step wise pics of making Pallipalayam chicken fry recipe
soak red chillies + kashmiri chillies in water for 10 minutes. grind red chillies to a fine paste and keep it ready. take about 6-8 red chillies and 3-4 kashmiri chillies.
de-seed another set of red chillies and break it into half. around 1 cup of de-seeded red chillies are required. heat 3-4 tbsp of coconut oil in a pan and add red chillies and 1/2 cup curry leaves.
fry until the colour of the oil changes to slight red from clear and the leaves are crisp. by this time, curry leaves and red chilli flavour would have got into the oil. 
further, slice the small onions. add 2.5 cups of small onions sliced, 2 tbsp of ginger garlic paste and fry well until onions are slightly brown.
at this stage, add 800 gms clean chicken. wash and clean chicken in running water twice and cut it to bite size pieces. fry for 2 minutes or until it starts releasing water. If using country chicken then just fry for 2 minutes and skip to next step.
add salt required for the chicken and mix well. 
add 2 cups of water, close and cook until the chicken is half done. about 20 minutes.
open and add 1 cup sliced coconut pieces. coconut pieces have to be thinly sliced for best taste. mix well. 
furthermore, add 1/4 tsp turmeric powder, 2 tbsp coriander powder, 1 tsp cumin powder and 1/2 tsp garam masala.
also add red chilli paste as much required. I used only 2.5 tbsp of prepared paste. add according to your spice tolerance. I made it medium spiced and not too much spicy. you can refrigerate it and use later. mix well after adding red chilli paste.
close and cook for about 30-40 minutes in low-medium flame or until the chicken is completely cooked. sprinkle water only if needed. open and mix well. 
serve hot with rice.
Pallipalayam chicken fry hotel style
Ingredients
red chilli paste
- 6-8 dry red chillies
- 3-4 dry kashmiri chillies
main ingredients
- 1 cup de-seeded red chillies broken into half
- 3-4 tbsp coconut oil
- 1/2 cup curry leaves
- 2.5 cups sliced small onions/shallots
- 2 tbsp ginger garlic paste
- 800 gms chicken
- salt as required
- 1 cup sliced coconut pieces
- 1/4 tsp turmeric powder
- 2 tbsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp garam masala
Instructions
- soak red chillies + kashmiri chillies in water for 10 minutes. grind red chillies to a fine paste and keep it ready.
- de-seed another set of red chillies and break it into half. . heat coconut oil in a pan and add red chillies and curry leaves. fry until the colour of the oil changes to slight red and the leaves are crisp.
- further, slice the small onions. add small onions sliced, ginger garlic paste and fry well until onions are slightly brown.
- at this stage, add clean chicken. fry for 2 minutes or until it starts releasing water. add salt required for the chicken and mix well.
- add 2 cups of water, close and cook until the chicken is half done. about 20 minutes.
- open and add sliced coconut pieces. mix well.
- furthermore, add turmeric powder, coriander powder, cumin powder and garam masala.
- also add red chilli paste as much required. I used only 2.5 tbsp of prepared paste. mix well after adding red chilli paste.
- close and cook for about 30-40 minutes in low-medium flame or until the chicken is completely cooked. sprinkle water only if needed. open and mix well. serve hot with rice.
