Pallipalayam Chicken

Ingredients

Broiler Chicken – 1 ½ kg

Ginger & Garlic paste – 2 tbsp

Small Onion, peeled & chopped – 70 gms

Tomato, diced – 2nrs

Coconut Milk (Thick) – 1 nr

Coconut, cut into thick shreds – ½

Chilli powder – 2 tbsp

Coriander powder – 4 tbsp

Turmeric powder – 1 tsp

Saunf powder – 1 tsp

Black pepper powder – 1 tbsp

Salt to taste

Coriander leaf – a few

For Tempering

Gingelly oil – 70ml

Cinnamon – 1 small piece

Cloves – 4 nrs

Saunf – a pinch

Curry leaves – a few

Dry Redchillies – 2 nrs

Method of preparation:

1. Heat oil in a kadai, add ingredients in the tempering column. Once the tempering is done, add the coconut shreds. Fry it gently.
2. Add small onion, stir now and fry till it becomes translucent.
3. Add chicken and stir it quietly. Add the masala powders one by one, mix it all together gently as required for few minutes.
4. Add water to cook the chicken in masala. Add salt and tomato. Cover the vessel with lid and make the chicken to cook in simmering fire.
5. Once the chicken is half done, add the coconut milk into it. Stir and cover the lid.
6. Finally add chopped coriander leaves on top and take the curry out from fire.
7. Now the tastiest Pallipalayam Chicken curry is ready.