Pallipalayam Chicken Roast | Erode Pallipalayam Style Chicken Fry Recipe with step by step pictures. Pallipalayam chicken roast is a yummy chicken appetizer made with very minimal ingredients. But the difficult job includes peeling of the shallots and garlic but it really is worth the try.
I was first introduced about the recipe by my colleague, She hails from Erode and the famous pallipalayam is located near erode. This pallipalyam chicken roast is one common menu in their Sunday food. Then during the office potluck I got to taste it, immediately I requested the recipe from my friends mom and she was sweet enough to share the recipe with the measurements. And my bad I took really three long years to try this and post it in the blog. Now let’s see pallipalaym chicken roast.
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Pallipalayam Chicken Roast Recipe
Step by step Method with pictures:
1. Peel the skin of garlic and shallots and keep it ready. Blend the garlic pods and small onions to form a fine paste and set it aside.
2. Heat oil in a pan preferably coconut oil once its hot add in the dry red chilli and saute, next add in the ground shallots garlic paste and saute for a min.
3. Next add in the chicken pieces, Curry Leaves.
4. Next add in the Turmeric powder and Salt mix well.
5. Cook in a low flame the chicken is done and completely dry. It may roughly take 30 – 40 mins. Finally garnish with curry leaves and coriander leaves and switch off the flame.
I had pallipalayam chicken roast with Rasam ,Green Peas Cutlet and Rice.
Pallipalayam Chicken Roast
Pallipalayam chicken roast is a yummy chicken appetizer made with very minimal ingredients like shallots and dry red chilli.
Servings: 2
Calories:
Ingredients
- Chicken – ½ kg
- Shallots / Small Onions – 15 nos
- Garlic pods – 15 pods
- Oil – 3 tbp
- Dry Red Chilli – 15 nos
- Curry Leaves – ¼ cup tightly packed
- Turmeric powder – ½ tsp
- Salt – as needed
- Coriander leaves to garnish
Instructions
- Peel the skin of garlic and shallots and keep it ready. Blend the garlic pods and small onions to form a fine paste and set it aside.
- Heat oil in a pan preferably coconut oil once its hot add in the dry red chilli and saute, next add in the ground shallots garlic paste and saute for a min.
- Next add in the chicken pieces, Curry Leaves.
- Next add in the Turmeric powder and Salt mix well.
- Cook in a low flame the chicken is done and completely dry. It may roughly take 30 – 40 mins. Finally garnish with curry leaves and coriander leaves and switch off the flame.
Notes
- Goes well Rice or Roti.
- Keep the flame low and then cook it till the chicken is done.
- Use coconut oil for a nice flavour.
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Chitz
Yes peeling the shallots is the most difficult part. If someone can do that for us then it’s a breeze recipe.. looks yum dear ?
Motions and Emotions
I can have this chicken roast just like that