Ingredients
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500 g (cleaned and cut into medium-sized pieces) Chicken (bone-in pieces)
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12 Shallots (small onions, sliced)
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8 cloves Garlic (lightly crushed)
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10 Dry red chilies (cut into small pieces)
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1/4 cup Coconut slices (thinly sliced)
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2 sprigs Curry leaves
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1/2 tsp Turmeric powder
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as needed Salt
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3 tbsp Oil (preferably coconut oil)
Directions
Pallipalayam Kozhi Varuval is a signature chicken recipe from the town of Pallipalayam in Tamil Nadu. Known for its rustic charm and unique combination of ingredients, this dish is a testament to the region’s culinary heritage. Unlike other chicken preparations, Pallipalayam Kozhi Varuval stands out due to its simplicity, minimal use of spices, and the bold flavors brought out by traditional ingredients like dry red chilies, shallots, and coconut slices.
This dish is dry and stir-fried, making it a perfect accompaniment to steamed rice, ghee rice, or flaky parottas. Its distinct aroma and spicy, smoky taste are sure to leave an unforgettable impression.
Key Features of Pallipalayam Kozhi Varuval
- Traditional Ingredients: The recipe uses everyday ingredients like small onions (shallots), dry red chilies, and fresh curry leaves that form the backbone of South Indian cuisine.
- Coconut Slices: Thinly sliced coconut adds a delightful crunch and richness to the dish, enhancing its earthy flavor profile.
- Minimal Spices: This dish relies on the natural flavors of the ingredients without heavy masala powders, making it light yet flavorful.
- Coconut Oil: Cooking with coconut oil amplifies the dish’s authenticity and gives it a distinct, nutty aroma.
Pro Tips
- Use bone-in chicken for better flavor and juiciness.
- Shallots are a key ingredient; avoid substituting with regular onions if possible.
- Coconut oil is essential for authenticity, but you can use vegetable oil if unavailable.
- Adjust the number of dry red chilies based on your spice preference.
Nutrition
The nutrition information provided is an estimate based on standard calculations. Actual values may vary depending on the specific ingredients and brands used. Always consult a nutritionist or dietitian for personalized advice.
Steps
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1
Done
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Marinate the Chicken• Clean the chicken thoroughly and marinate it with turmeric powder and salt. • Let it rest for about 15-20 minutes to allow the flavors to seep in. |
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2
Done
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Prepare Coconut Slices• Thinly slice fresh coconut and keep it ready. The coconut slices provide a unique crunch to the dish. |
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3
Done
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Begin the Cooking• Heat 3 tablespoons of coconut oil in a heavy-bottomed pan or kadai. • Add the sliced coconut and fry until golden brown. Remove and set aside. |
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4
Done
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Sauté Aromatics• In the same pan, add the dry red chilies (cut into 2-3 pieces each) and fry until they release their aroma. • Add the curry leaves and let them crackle. • Toss in the crushed garlic and sauté until it turns light golden. • Add the sliced shallots and sauté until they become soft and golden brown. |
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5
Done
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Cook the Chicken• Add the marinated chicken pieces to the pan. Mix well so that the chicken is evenly coated with the sautéed ingredients. • Cover the pan and cook the chicken on low to medium heat, stirring occasionally. The chicken will release its own juices as it cooks. |
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6
Done
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Reduce and Dry• Once the chicken is tender and cooked through, increase the heat slightly to evaporate any excess liquid. • Stir-fry until the chicken is well-coated with the roasted spices and becomes dry. |
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7
Done
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Final Touch• Add the fried coconut slices back into the pan and mix well. • Cook for an additional 2-3 minutes to ensure the coconut infuses its flavor into the chicken. |
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8
Done
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Serve• Transfer the Pallipalayam Kozhi Varuval to a serving dish. Garnish with a few fresh curry leaves for a final touch. |
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9
Done
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Serving Suggestions• Garnish with fresh curry leaves and Serve hot with steamed rice, rasam, or curd rice for a complete South Indian meal. • It pairs excellently with parottas, chapatis, or even as a starter for special occasions. Enjoy this authentic dish with its distinct flavors and rustic charm! |
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