Pallipalayam ChickenPallipalayam is a town in Namakkal district, Tamil Nadu on the banks of river Cauvery. Unlike other cuisines, Kongunad cuisine does not involve marinating of any raw material. As a result, the food has a different taste and unique texture.
"Pallipalayam Chicken" is famous all over the country, even in Middle East and western countries. I did not hear about it until our friends from Pallipalayam introduced the “Pallipalayam Chicken” recipe.
When I first came to know the recipe, it did not excite me. I was even hesitant to try it. When our friends came over and made the chicken, I was surprised by the taste and the simple ingredients used. My Pizza and Pasta loving daughter liked it too.
My daughter requested for little more gravy in the Varuval/Fry so I have modified the recipe by adding shallots.
List of ingredients:
- 2 Cornish Hens .
- 1 cup finely sliced shallots.
- 15 to 20 red chillies.
- 3 tablespoons finely sliced garlic.
- 1 tsp turmeric powder.
- bunch of curry leaves.
- 4 tablespoons of oil.
- Cut, clean the Chicken and keep aside.
- In a iron kadai/pan, heat 4 tablespoon of oil and fry the shallots, garlic, red chillies (broken into two pieces) and curry leaves.
- Add the chicken and saute for about 5 minutes. Add the turmeric and salt to taste. Close and simmer untill chicken is done.
- Open the lid and fry for about 10mts on low heat untill varuval consistency.
Garnish with finely chopped cilantro and serve with Rice .
The secret to the taste of Pallipalayam Chicken is the use of "Nattu Kozhi"- Nattu kozhi is not raised in farms. They are multi colored and are not fleshly like broiler chicken. They taste excellent as it feeds on natural food. I have used the Cornish hen, which I think is a bit similar in taste to the Nattu kozhi.
Pallipalayam Chicken in the Kadai-For Mathy`s JFI event