Kerala Roadside Chicken

By lorik

Ingredients

• For the chicken:
• 5 cloves garlic, peeled
• 1/2 -inch-piece ginger, peeled
• 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
• 2 teaspoons Kashmiri chile powder (or substitute hot paprika)
• 2 teaspoons ground fennel seeds
• 2 teaspoons garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon kosher salt
• 3 cups coconut oil
• For the garnish:
• 1/4 cup coconut oil
• 2 large shallots, thinly sliced
• 3 whole small dried red chiles (such as Japones or arbol), broken into 3 pieces each
• 12 to 15 curry leaves

Details

Servings 6
Adapted from NYtimes.com

Preparation

Step 1

Prepare the chicken: Smash and chop the garlic and ginger. Then, using a mortar and pestle, blend them together into a paste.

In a large bowl, combine chicken, garlic-ginger paste, spices and salt. Mix well so the spices are evenly distributed. Set chicken aside, covered, in the refrigerator for an hour.

In a 12-inch cast-iron skillet, heat the coconut oil on medium heat until a small piece of chicken sizzles vigorously when you add it. Add half the chicken (or however much fits comfortably in a single layer) and deep-fry for 5 to 6 minutes, turning any pieces poking out of the oil halfway through if necessary, until every piece is cooked through. Set the fried chicken aside to drain on a paper-towel-lined plate, and repeat with the remaining chicken.

Make the garnish: Heat coconut oil in a medium sauté pan over high heat. When a small piece of shallot sizzles vigorously in the oil, add the shallots, dried chiles and curry leaves. Cook, stirring often, until shallots are golden brown, 6 to 8 minutes. Add the garnish to the fried chicken and serve with warm paratha or another flatbread.