Pallipallayam Chicken Fry


  • 500 grams chicken curry cut
  • 1 tsp ginger garlic paste
  • 1 tsp lemon juice
  • 150 grams shallot sliced
  • 1 tsp cumin seeds
  • 6 garlic cloves chopped
  • ½ inch ginger chopped
  • 2 tablespoon coconut oil
  • 6 dried red chilies cut in 3 pieces
  • ½ tsp turmeric
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • ¼ tsp pepper powder
  • 5 sprigs curry leaves
  • 1 teaspoon salt
  • ¼ cup dry grated coconut
  • 1 tbsp sesame seeds roasted
  • 2 tbsp coriander leaves chopped


  1. Marinate the chicken with ginger garlic paste, lemon juice and half of the salt, turmeric and red chili powder for an hour.
  2. Heat oil in a pan and add in the cumin seeds and curry leaves.
  3. Once they splutter add dried red chilies, ginger and garlic and fry for a min.
  4. Add in the shallots and fry till they turn soft and translucent.
  5. Add the coconut and fry till it starts to change the color to light brown.
  6. Add the spices and salt and fry until it starts to stick at the bottom of the pan.
  7. Add in the chicken and fry for 5 mins or till the oil starts separating.
  8. Cover the pan and cook on low flame in its own juices till its done.
  9. Keep mixing the chicken in regular intervals to avoid sticking and burning.
  10. Once the chicken is cooked to uncover the pan, add the sesame seeds and fry for a min on high flame to get a crispy texture.
  11. Switch off the flame, add coriander leaves. Give a mix and serve hot.