This coconutty pallipalayam chicken recipe comes together in one pan, that's tastes out of this world. This dish is on the spicy side can be served as a starter or side dish with southindian meals and biryani.
Recipe Video is Posted on Youtube English and Tamil Channel 😊
Ingredients:
500 Grams Chicken Boneless (Thigh meat and Breast meat Combo)
1 Tbsp Chilly Powder (Spicy)
1 Tsp Pepper Powder
1 Tsp Fennel Seeds
1/4 Tsp Turmeric Powder
4 Sprigs Curry Leaves
1 Large Onion
1 Large Tomato
1 Tbsp Ginger and Garlic Paste
8 Dried Red Chilies
2 Tbsp Fresh Coconut
Salt to taste
3 Tbsp Coconut oil
Prep:
Wash the chicken well and chop into cubes.
Add the chicken to a colander and allow it to drain.
Peel wash and chop equal amounts ginger and garlic, add it to a mixer jar and grind to form a smooth paste.
Peel wash and finely chop onion and reserve.
Wash and finely chop tomato and reserve.
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Separate curry leaves, wash and reserve.
Break the red chilies into half and reserve.
Peel the fresh coconut. Wash and chop into tiny pieces and reserve.
Method:
Heat a wok on medium flame add coconut oil and allow it to reach smoking.
Add fennel seeds allow it to splutter.
Add curry leaves and dried red chilies and fry a bit.
Add finely chopped onions and fry till transparent.
Add chopped coconut pieces and fry the onion and coconut till light golden color.
Add tomato and fry for a minute.
Next add ginger and garlic paste and fry for a minute.
Add chilly powder, turmeric powder and pepper powder fry all the ingredients for a minute.
Add the chicken and fry it well in the masala for 2 minutes.
Add salt as per taste and 1 1/2 cups water stir well cover and cook on medium to high flame.
Every 2 minutes stir the chicken well. Once the curry excess moisture dries and the chicken has cooked well stir once and garnish with curry leave and coriander.
Remove the chicken from flame and serve pallipalayam chicken with pulao or dal rice...Enjoy!
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