Kerala Roadside Chicken
Chicken with bold Indian flavors.
For the chicken:
5 cloves garlic, peeled

1/2-inch-piece ginger, peeled

2 pounds boneless, skinless chicken thighs and/or breasts, cut into 1-inch pieces
1 teaspoon chili powder
1 teaspoon hot or regular paprika
2 teaspoons ground fennel seeds
2 teaspoons garam masala
1 teaspoon turmeric powder
1 teaspoon kosher salt

approximately 1 cup coconut oil
shallots, fried for garnish
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. Fry the shallots until golden brown, about five minutes and remove. Add half the chicken (or however much fits comfortably in a single layer) and 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.

Add the shallot garnish to the fried chicken and serve with warm flatbread.

Adapted from NYT