Kongunadu is the western part of Tamil Nadu which practises unique cuisine. Since it shares its borders with Kerala and Karnataka, this cuisine has lots of similarities to them. People from this region were into agricultural activities for generations. Their food is usually prepared with fewer spices available in their locality. The use of coconut oil and coconut in the dishes makes this region’s food distinguishing one. Some of the popular dishes of this region are Santhakai, Ulundhu Kali and Kachayam.
Pallippalayam Kozhi Curry or Pallippalayam Chicken Curry is one of the delicious and spicy non-vegetarian curries of Tamil Cuisine. It originated from the village Pallippalayam of Erode district. People lived in this land were into agricultural activities for their livelihood. Cooking is just done once or twice a day, as they start the day very early for agricultural and farming activities and complete the day with the sunset. As a result, they selected the recipes with a few steps and fewer ingredients available in the region. This with hot plain rice makes a simple and best combination.
Sharing this recipe as a part of the initiative taken by Alka Jena, author of the blog ‘CulinaryXpress‘ to promote the regional cuisines in India under the title flavors of regional cooking. She shares lots of information about cuisines practiced in every region in India. Check her handle in Instagram and her blog to know more about this interesting series by her.
- Skinless Chicken (Big Pieces) - 01 kg
- Turmeric Powder - 0.5 tablespoon
- Red Chilli Powder - 01 tablespoon
- Pepper Powder - 01 tablespoon
- Chopped Coconut - Few Pieces
- Chopped Shallots - 150 gm
- Chopped Garlic – 50 gm
- Red Chillies - 10 Nos
- Curry Leaves - Few
- Salt - 2 tablespoons
- Coconut Oil - As Required
- Wash the chicken pieces thoroughly and keep it aside.
- In a pan heat little water and boil 05 of the dried chillies for 10 minutes. Keep it aside.
- In another pan add enough coconut oil to pan-fry the coconut pieces and fry it until it turns golden brown in colour. Keep it aside.
- In the same pan heat a little oil. Add few curry leaves, dried chillies, garlic and shallots. Saute it well.
- Blend the boiled chillies to a fine paste with a little of the sauteed shallots and garlic mix.
- Add the chicken, salt, turmeric powder, chilli powder, pepper powder and the dried chilli paste. Mix it well.
- Add little water to the curry and let it cook until the chicken pieces turn soft and dry.
- Once the chicken pieces are cooked well and the remaining curry leaves and fried coconut pieces. Stir it well and continue to cook it for 5 minutes.
- Serve the chicken curry with hot rice or roti.
Usually, this curry is made with country chicken. But if you do not find it in your region you can prepare this with the normal chicken. In some families, they have a tradition of adding garam masala to the curry. Its usually not added to the curry.