A fiery and aromatic dry chicken fry from the Kongunadu region of Tamil Nadu. Bite-sized chicken pieces are stir-fried with heaps of shallots, sliced coconut, and whole red chilies for a uniquely rustic flavor.
Prep20 min
Cook25 min
Servings4
Serving size: 1 cup
421cal
42gprotein
18gcarbs
21g
Ingredients
500 g Boneless Chicken (Cut into small, 1-inch bite-sized pieces)
1.5 cup Shallots (Peeled and thinly sliced. Also known as Chinna Vengayam.)
15 pcs Dry Red Chilies (Stems removed and broken in half. Use Guntur or Byadgi chilies.)
0.5 cup Coconut (Cut into very thin slices. Use fresh coconut or dried copra.)
Fragrant basmati rice cooked to fluffy perfection with whole spices and rich, nutty ghee. This South Indian classic, also known as Neychoru, is garnished with fried cashews and raisins for a touch of sweetness and crunch. A truly elegant and simple dish.
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
About Pallipalayam Chicken Fry, Ghee Rice and Cucumber Raita
Aromatic ghee rice with perfectly spiced chicken and cooling raita. Soul-satisfying and flavor-packed!
This tamil dish is perfect for dinner. With 1023.9300000000001 calories and 55.50000000000001g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Salt (Adjust to taste.)
2 tbsp Coriander Leaves (Freshly chopped, for garnish.)
Instructions
1
Marinate the Chicken
In a mixing bowl, combine the bite-sized chicken pieces with ginger garlic paste, turmeric powder, and salt.
Mix thoroughly until the chicken is evenly coated.
Set aside to marinate for at least 20 minutes at room temperature.
2
Prepare the Tempering (Tadka)
Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
Add the broken dry red chilies and fresh curry leaves. Sauté for 30-40 seconds until the chilies darken slightly and become aromatic.
3
Sauté the Shallots
Add the thinly sliced shallots to the pan.
Sauté for 4-5 minutes, stirring frequently, until they become soft and translucent.
4
Cook the Chicken
Add the marinated chicken to the pan and increase the heat to high.
Stir-fry for 2-3 minutes to sear the chicken on all sides.
Reduce the heat to low, cover the pan with a lid, and let the chicken cook in its own juices for 10-12 minutes. It is crucial not to add any water.
5
Roast with Coconut
Remove the lid and add the thinly sliced coconut pieces.
Increase the heat to medium-high and continue to stir-fry for 5-7 minutes.
Keep stirring until all the moisture has evaporated, and the chicken pieces are well-roasted and have a dark brown coating from the spices.
6
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Give it a final mix and serve hot as an appetizer or as a side dish with rasam rice or sambar rice.
Servings
4
Serving size: 1.5 cups
513cal
8gprotein
83gcarbs
16gfat
Ingredients
2 cup Basmati Rice (long grain)
4 tbsp Ghee
1 pcs Onion (large, thinly sliced)
3.5 cup Water (hot)
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom (slightly crushed)
1 pcs Bay Leaf
1 pcs Star Anise (optional)
12 pcs Cashew Nuts (whole or halved)
1 tbsp Raisins (golden)
1.5 tsp Salt
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Basmati Rice
Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch.
Soak the rinsed rice in fresh water for at least 30 minutes. This helps the grains elongate and cook evenly.
After soaking, drain the rice completely in a colander and set it aside.
2
Fry the Garnishes
Heat 2 tbsp of ghee in a heavy-bottomed pot or pressure cooker over medium heat.
Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
Add the raisins and continue to fry for about 30 seconds until they plump up. Be careful not to burn them.
Remove the fried cashews and raisins with a slotted spoon and set them aside for garnish.
3
Sauté Aromatics and Rice
In the same pot, add the remaining 2 tbsp of ghee.
Once hot, add the whole spices: cinnamon stick, cloves, green cardamom, bay leaf, and star anise. Sauté for 30-40 seconds until they release their aroma.
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
Add the thinly sliced onions and sauté for 5-7 minutes until they become soft and golden brown.
Add the drained rice to the pot. Gently sauté for 2 minutes, ensuring the grains are well-coated with ghee. Be careful not to break the delicate rice grains.
4
Cook the Rice
Pour in 3.5 cups of hot water and 1.5 tsp of salt. Stir gently just once to combine.
Bring the water to a rolling boil over high heat.
For Pot Method: Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and cook for 15-18 minutes, or until all the water is absorbed.
For Pressure Cooker Method: Secure the lid and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally.
5
Rest, Garnish, and Serve
Once cooked, let the rice rest, covered and undisturbed, for 10 minutes. This step is crucial for firm, separate grains.
After resting, gently fluff the rice with a fork to separate the grains.
Garnish with the fried cashews, raisins, and freshly chopped coriander leaves.
Serve hot with your favorite curry, korma, or dal.
Cover the bowl and refrigerate for at least 20-30 minutes. This allows the flavors to meld together and enhances the cooling effect.
4
Garnish and Serve
Just before serving, give the chilled raita a gentle stir.
Garnish with an extra sprinkle of roasted cumin powder and a few fresh mint or coriander leaves.
Serve chilled as a side dish with biryani, pulao, kebabs, or any spicy Indian meal.
