Kerala Style Pan Fried Chicken Recipe 415

Steps:

• 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. 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 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.

Steps:

• Clean chicken pieces thoroughly and make slits on it so that the marinade is absorbed into the chicken. Mix together the chili powder, pepper powder, turmeric powder, ginger garlic paste, vinegar and salt to form a thick paste. Rub the marinade thoroughly into the chicken pieces. Let it rest in the refrigerator for a couple of hours. Heat oil in a wok. Add curry leaves and fry for a few seconds. Place the chicken pieces in the oil, and fry each side in medium heat till the meat is well done. Remove the chicken with a slotted spoon and garnish with lemon wedges.