Kerala-Style Fried Chicken with Coconut Oil and Curry Leaves

Name: Kerala-Style Fried Chicken with Coconut Oil and Curry Leaves
Yield: 6 Servings
Ingredients: 2 serrano chiles, stemmed; 2 garlic cloves, finely chopped; 2 cups buttermilk; 1/2 cup fresh cilantro leaves with tender stems; 1/3 cup fresh mint leaves; 2 tablespoons finely chopped peeled ginger; 2 tablespoons kosher salt; 12 skin-on, bone-in chicken pieces (about 6 lb.); Vegetable oil (for frying); 2 cups all-purpose flour; 2 tablespoons virgin coconut oil; 4 stems fresh curry leaves, leaves separated; Fresh Peach Chutney (click for recipe; for serving); A deep-fry thermometer

By Asha Gomez, chef at Cardamom Hill in AtlantaPhotographer Sarah Flotard, food styling by Malina Lopez

October 2, 2013

Image may contain Food and Fried Chicken

Sarah Flotard

Recipe notes