Kerala Roadside Kitchen

This recipe came courtesy of the great chef Asha Gomes, who used to own a phenomenal restaurant named Cardamom Hill here in Atlanta and now hosts these incredible soirees in one of her spaces with small, intimate dinners. Anyhow... once I saw this I knew I need to make it and I LOVED it - it's become a repeat recipe over time. See below - I've modified the recipe to be a light sauté instead of a deep fry, and modified the garnishes and serving method.  

Ingredients 
FOR THE CHICKEN:

• 5 cloves garlic, peeled
•  1/2-inch-piece ginger, peeled
• 1 ½ pounds boneless, skinless chicken breast, cut into 1-inch pieces
• 2 teaspoons Kashmiri chile powder (or substitute hot paprika)
• 2 teaspoons ground fennel seeds
• 2 teaspoons garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon kosher salt
• 1/2 cup coconut oil

FOR THE GARNISH/SERVING:

• 2 large shallots, thinly sliced
• Cherry Tomatoes 
• Cilantro, Diced 
• Homemade Yogurt Sauce (use non fat Greek Yogurt, add in dill, cilantro, and some lime juice). 

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Instructions

1. Smash and chop the garlic and ginger. Then, using a mortar and pestle, blend them together into a paste with the fennel seeds.In a large bowl, use 1/4 cup of the coconut oil (heat slightly to make liquid), and add in the past, salt and spices. 
2. Mix chicken in the marinade and mix well. Set chicken aside, covered, in the refrigerator for an hour.
3. In a 12-inch cast-iron skillet, heat remaining 1/4 cup 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 sautee 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 chicken aside to drain on a paper-towel-lined plate, and repeat with the remaining chicken.
4. I like to serve it in Pita, garnished with shallots, cherry tomatoes, yogurt sauce and cilantro.