Kerala Roadside Chicken

In the south Indian state of Kerala, a street stall selling food is called a thattukada, and one of the most well-known dishes served is something called chicken fry, or thattu chicken.  It’s worth seeking out the pepper online, or at a market that caters to Indian shoppers, where you can also find the fresh curry leaves that are key to this dish.

Ingredients

For the chicken:

• 5cloves garlic, peeled
• 1/2-inch-piece ginger, peeled
• 1 ½pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 ½pounds boneless, skinless chicken breast, cut into 1-inch pieces
• 2teaspoons Kashmiri chile powder (or substitute hot paprika)
• 2teaspoons ground fennel seeds
• 2teaspoons garam masala
• 1teaspoon turmeric powder
• 1teaspoon kosher salt
• 3cups coconut oil

For the garnish:

• ¼cup coconut oil
• 2large shallots, thinly sliced
• 3whole small dried red chiles (such as Japones or arbol), broken into 3 pieces each
• 12 to 15curry leaves

Preparation

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