Erode Pallipalayam Chicken

Heat a large, heavy-bottomed kadai and pour in a generous amount of groundnut oil.

Once the oil is hot, add the 1 Kg of finely chopped small onions. Sauté them continuously until they turn soft, translucent, and glass-like (kannadi padham).

Add the curry leaves and sauté briefly. Then add the deseeded dry red chillies and sauté until they infuse their heat and color into the oil.

Add the small-cut pieces of country chicken directly into the pan.

Add the turmeric powder and crystal salt. Give everything a thorough mix.

Once the chicken has firmed up, pour in enough water to allow the country chicken to cook through.

Immediately add the fresh coconut slices. Adding the coconut at this stage allows it to boil along with the meat, absorbing all the rich spices and chicken flavor.

Continue to cook until the country chicken is completely tender and soft.