Succulent Kerala Roadside Chicken

1. Preparation of Garlic-Ginger Paste

Start by creating the foundation of flavor for our chicken. Take the fresh garlic and ginger and, with a sturdy mortar and pestle, pound them into a smooth paste. This aromatic mix will infuse the chicken with the essence of Kerala's spice-laden air.

2. Marination of Chicken

Next, lay out the chicken pieces in a large bowl, ready to soak up the flavors. Massage them with the freshly prepared garlic-ginger paste, ensuring each piece is well-coated. Sprinkle in the Kashmiri chile powder, ground fennel seeds, garam masala, turmeric, and kosher salt, turning the chicken to coat evenly in the vibrant spices. The marination process is crucial, as it allows the spices to penetrate the meat, so tuck the bowl in the refrigerator and let the magic happen for an hour.

3. Frying the Chicken

The heart of this dish lies in the frying, so let's turn up the heat. Pour the coconut oil into a 12-inch cast-iron skillet and wait until it's hot enough that it sings with the promise of crispiness. Introduce the marinated chicken to the oil in batches, careful not to crowd the pan. The chicken should sizzle on contact, a sign that your oil is just right. Fry each batch for about 5 to 6 minutes, until the chicken boasts a golden brown armor and is cooked through—a testament to the perfect balance of high heat yielding a crispy exterior while guarding the tenderness within.

4. Garnish Creation

Finally, the garnish - the flourish that adds character. In a medium sauté pan, heat a quarter cup of coconut oil and sauté the thinly sliced shallots, the broken pieces of dried red chiles, and the curry leaves. The shallots will soften and caramelize, the chiles will impart a subtle heat, and the curry leaves will crisp up, releasing their distinct aroma. In about 6 to 8 minutes, your garnish will be ready to crown the chicken with its final layer of texture and flavor.