Erode Pallipalayam Chicken Fry Recipe
Introduction
Experience the rich flavors of Tamil Nadu with this delightful Erode Pallipalayam Chicken Fry, a perfect side dish that combines succulent chicken pieces with aromatic spices and a touch of heat. Ideal for Sunday lunches, this dish pairs beautifully with steamed rice and traditional accompaniments.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken breasts (cut into small pieces) | 300 grams |
| Pearl onions (Sambar onions, peeled) | 1 cup |
| Garlic | 4 cloves |
| Dry red chili | 4 |
| Red chili powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Curry leaves | 1 sprig |
| Coriander leaves (chopped) | 2 sprigs |
| Salt | To taste |
| Coconut oil | For cooking |
Nutritional Information
| Nutritional Aspect | Value |
|---|---|
| Servings | 4 |
| Cuisine | Tamil Nadu |
| Course | Side Dish |
| Diet | High Protein Non-Vegetarian |
| Preparation Time | 10 minutes |
| Cooking Time | 45 minutes |
| Total Time | 55 minutes |
Instructions
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Prepare the Onion-Garlic Mixture: Begin by grinding the pearl onions along with the garlic in a mixer grinder until you achieve a smooth paste. Set this mixture aside for later use.
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Heat the Oil: In a skillet, heat coconut oil over medium flame. Add the dry red chilies and allow them to sizzle for a few seconds, releasing their flavor.
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Add Curry Leaves: Toss in the curry leaves and let them crackle in the oil, enhancing the aromatic profile of your dish.
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Sauté the Onion-Garlic Mixture: Incorporate the ground onion-garlic mixture into the skillet, sautéing it until the raw smell dissipates. This process will take about 10-12 minutes.
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Mix in the Spices: Once the onion mixture is well-cooked, add the red chili powder and turmeric powder. Stir the mixture and continue cooking for an additional 5 minutes to allow the spices to blend thoroughly.
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Cook the Chicken: Add the chicken pieces to the skillet, sprinkle salt to taste, and mix well. Sauté the chicken, ensuring it is evenly coated with the spices. Cook for about 20 minutes, or until the chicken is thoroughly cooked and golden brown.
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Garnish and Serve: Once the chicken is perfectly roasted, switch off the heat and garnish with freshly chopped coriander leaves. Serve the Erode Pallipalayam Chicken Fry hot.
Serving Suggestions
Pair this flavorful dish with steamed rice, a dollop of ghee, Karuveppilai Chutney Podi, and Chettinad Style Poondu Rasam for a complete meal. To finish, indulge in a sweet treat like Paal Payasam for dessert, rounding off your culinary experience beautifully.
Enjoy the ultimate blend of taste and tradition with this Erode Pallipalayam Chicken Fry, a dish that captures the essence of Tamil Nadu cuisine!
