Kerala Roadside Chicken

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.