Named after the Pallipalayam region near Coimbatore, this dish is chicken fried in minimal oil with shallots, green chilies, ginger, garlic, and coconut ribbons. No marination -- true to Kongu-style cooking. Dry, fiery, and intensely aromatic.
Their Mutton Pallipalayam is also highly rated, using the same cooking technique on a different meat -- worth ordering both if you're trying to understand the style fully.
Mutton Pallipalayam and Nattu Kozhi Sukka are the must-try dishes here, offering a slightly different take on the same regional philosophy.
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