Pallipalayam Chicken
Indian
One of my favorite and easy dishes to make with simple ingredients. Brings back my childhood memories when I was in India. This is a special dish that originated from a place called Pallipalayam in the Namakkal district of Tamilnadu.
Ingredients
- 4 lbs chicken thighs with bone (skinless), cut to medium bite size
- 350 gm baby pearl onions
- 2 teaspoons finely chopped garlic
- 2 tablespoons ginger garlic paste
- 15 to 18 dry red chilies (preferably Indian whole red chilies) , broken and deseeded
- A pinch of turmeric powder
- 1/2 cup unsweetened coconut milk
- 2 sprigs of curry leaves
- 2.5 teaspoons salt
- 4 to 6 tablespoons of sesame oil
- 1.5 to 1.75 cups of water
Instructions
Heat sesame oil in a deep pan on a medium flame. Once smoky add the dry red chilies. Cook till 30 percent done (don't burn too much and should still see some red color).
Add the baby pearl onions and add 1 teaspoon salt. Cook till they are golden brown by continuously stirring.
Add the chopped garlic and cook for 3 minutes.
Add the ginger garlic paste and cook for 2 minutes
Add the chicken and combine all the ingredients well in the pan.
Add a pinch of turmeric powder, 1.5 teaspoon salt and 1 sprig of curry leaves and combine the ingredients well in the pan.
Once you notice some water coming out of the chicken, add 1.5 to 1.75 cups of water. Cover the pan with a lid and cook for 25 minutes.
Remove the lid and keep stirring. Cook more till most of the water is gone.
Add the coconut milk and combine it well. Cook for 5 minutes.
Add another sprig of curry leaves. Cook for a minute or two.
Serve it hot with rice or naan.