Pallipalayam Chicken Varuval.

Pallipalayam Chicken

Pallipalayam is a town in Namakkal district, Tamil Nadu on the banks of river Cauvery. Unlike other cuisines, Kongunad cuisine does not involve marinating of any raw material. As a result, the food has a different taste and unique texture.
"Pallipalayam Chicken" is famous all over the country, even in Middle East and western countries. I did not hear about it until our friends from Pallipalayam introduced the “Pallipalayam Chicken” recipe.
When I first came to know the recipe, it did not excite me. I was even hesitant to try it. When our friends came over and made the chicken, I was surprised by the taste and the simple ingredients used. My Pizza and Pasta loving daughter liked it too.

My daughter requested for little more gravy in the Varuval/Fry so I have modified the recipe by adding shallots.

List of ingredients:

1. 
   
   2 Cornish Hens .
2. 
   
   1 cup finely sliced shallots.
3. 
   
   15 to 20 red chillies.
4. 
   
   3 tablespoons finely sliced garlic.
5. 
   
   1 tsp turmeric powder.
6. 
   
   bunch of curry leaves.
7. 
   
   4 tablespoons of oil.

Cooking procedure:

1. 
   
   Cut, clean the Chicken and keep aside.
2. 
   
   In a iron kadai/pan, heat 4 tablespoon of oil and fry the shallots, garlic, red chillies (broken into two pieces) and curry leaves.
3. 
   
   Add the chicken and saute for about 5 minutes. Add the turmeric and salt to taste. Close and simmer untill chicken is done.
4. 
   
   Open the lid and fry for about 10mts on low heat untill varuval consistency.

Garnish with finely chopped cilantro and serve with Rice .

The secret to the taste of Pallipalayam Chicken is the use of "Nattu Kozhi"- Nattu kozhi is not raised in farms. They are multi colored and are not fleshly like broiler chicken. They taste excellent as it feeds on natural food. I have used the Cornish hen, which I think is a bit similar in taste to the Nattu kozhi.

Pallipalayam Chicken in the Kadai-For Mathy`s JFI event