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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.
Marinate the Chicken
Prepare the Tempering (Tadka)
Sauté the Shallots
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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.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 421.18 calories per serving with 42.31g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Cook the Chicken
Roast with Coconut
Garnish and Serve
For a more flavorful version, use small, bone-in chicken pieces. You will need to increase the covered cooking time in step 4 by 5-7 minutes to ensure it's cooked through.
Replace the chicken with 400g of firm mushrooms (like button or cremini), quartered. Reduce the cooking time in step 4 to 5-6 minutes as mushrooms cook much faster.
Add 1 teaspoon of fennel seeds (saunf) along with the mustard seeds during tempering for a slightly different aromatic profile.
Chicken is a high-quality source of lean protein, which is essential for building and repairing tissues, muscle growth, and maintaining overall body function.
Coconut oil and fresh coconut provide medium-chain triglycerides (MCTs), a type of saturated fat that is easily digested and serves as a quick source of energy.
The use of turmeric provides curcumin, a compound with powerful anti-inflammatory and antioxidant effects that can help combat oxidative stress in the body.
One serving of Pallipalayam Chicken Fry contains approximately 280-320 calories, depending on the cut of chicken and the amount of oil used. This estimate is for a 150g serving.
It can be part of a balanced diet. It's high in protein from chicken. However, it is a fried dish, so it's higher in fat and calories. Using a minimal amount of healthy oil like coconut oil and serving it with vegetables can make it a healthier meal.
Yes, you can substitute shallots with one large red onion, finely sliced. However, shallots provide a distinct sweet and sharp flavor that is traditional to the dish, so the taste will be slightly different.
To reduce the heat, decrease the number of dry red chilies to 5-7. You can also use a milder variety of chili, like Kashmiri red chilies, which will impart color without excessive heat. Avoid breaking the chilies to keep the seeds contained.
It is traditionally served as a side dish with rasam and rice, sambar and rice, or curd rice. It also works wonderfully as a standalone appetizer or starter.
You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it in a pan over low heat until warmed through to retain its texture.