KERALA ROADSIDE CHICKEN

Kerala Roadside Chicken image

Number Of Ingredients 12

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1 pound chicken
3 cloves garlic
1 teaspoon ginger
1 teaspoon hot paprika
1 teaspoon fennel, ground
2 teaspoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon kosher salt
1 1/2 cups oil
2 tablespoons oil
1 shallot, sliced
1 dried dried red chile (such as Japones or arbol), broken into 3 pieces each

Steps:

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 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 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