Pallipalayam Chicken Varuval.

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Pallipalayam Chicken
Pallipalayam 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:
  1. 2 Cornish Hens .
  2. 1 cup finely sliced shallots.
  3. 15 to 20 red chillies.
  4. 3 tablespoons finely sliced garlic.
  5. 1 tsp turmeric powder.
  6. bunch of curry leaves.
  7. 4 tablespoons of oil.
Cooking procedure:
  1. Cut, clean the Chicken and keep aside.
  2. In a iron kadai/pan, heat 4 tablespoon of oil and fry the shallots, garlic, red chillies (broken into two pieces) and curry leaves.
  3. Add the chicken and saute for about 5 minutes. Add the turmeric and salt to taste. Close and simmer untill chicken is done.
  4. 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


  1. lovely recipe.....pallipalayam- place name?thanks for commenting on my blog(which part of tamilnadu u r from?)

  2. Thanks Dhivya,
    We are basically from Trichy. Our families are in Chennai now. You have a nice blog.Good to know you.


    1. hai nice to see this receipy i have tasted this is even in our Chennai junior kuppanna hotel, i was awsome. even i wanted to try at home. i was wandrig how to cook. ho nice u helped me.

  3. ohh...i am from namakkal..close to ur place:))))heard abt pallipalayam ...really nice to see u here

  4. This is a new recipe. I have heard of Chettinadu chicken varuval.Iam from a place nearer to Namakkal.I will try this preparation.


  5. Thanks,
    Good to know you are from Namakkal. Try and let me know.


  6. Good recipe with a different taste :-)

  7. Oh my! This is my absolute favorite! I love this Chicken...I love the taste in this and all the suckulant flavor! What a great way to spend lunch/dinner!

  8. Odapalli SaravananJanuary 01, 2009 3:56 PM

    good chicken. It is simple and nice. I tried it and it was good. Thanks for the good recipe

  9. I tried this with boneless skinless thighs and it was very good. We love this dish and now we make it quite often

  10. I have tried the chicken and my family loved it. I also want to try it with the chicken that you had mentioned and the pictures look really nice

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  12. We are basically from Erode (near pallipalayam). I am sure going to try this chicken recipe for sure. Thanks for sharing.


    1. hai.. u have a good hotel in ur place for this chicken then y do u try wasting ur time. try it in junior kuppanna hotel near market road.

  13. superb..and also adding coconut cuttings gives more taste...

  14. hi.. this is karthi.... from pallipalayam..
    thanks for comment abt my native(pallipaliyam)

  15. hey.. i loved this recipe so much and had to try this.. I bookmarked it a while ago and tried and posted on my blog..

    do let me know ur thoughts.. thanks for sharing such a wonderful recipe..

    new to ur space n happy to follow u for more wonderful creations..
    do visit me when u get time ..

  16. vela said
    very taste very very taste

  17. It's


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