Kerala-Style Chicken

Ingredients

• 4 chicken legs, split into drumsticks and thighs
• 1 teaspoon turmeric powder
• 2 teaspoons coriander seeds
• 1 teaspoon fennel seeds
• 1 dry bay leaf
• 1 inch peice cinnamon
• 6 peppercorns
• 2 white cardamon pods
• 2 whole red chillies or 1 tablespoon red chilli powder
• 1 1/2 tablespoon coconut oil
• 1 teaspoon whole black mustard seeds
• 10 curry leaves
• 1 medium onion chopped fine
• 1 medium clove garlic, minced
• 1 teaspoon grated ginger
• 1 cup coconut milk
• Kosher salt

Directions

1. Coat the chicken pieces with the turmeric powder and set them aside. Set a cast iron skillet on the stove over medium heat and let it get hot. Add the coriander seeds, fennel seeds, bay leaf, cinnamon, peppercorns, cardamon, and red chillies. If you are using red chili powder, hold it back for now. Stir without stopping for a few minutes, until the spices smell fragrant. Move them to a plate and let them cool. Tip the cooled spices into a spice blender, adding the chili powder if using, and grind everything to a powder.
2. Pour the oil into a large non-stick or cast iron skillet and warm it over medium heat until it shimmers. Step back a bit, then add the mustard seeds and curry leaves. Stir as they cook until fragrant, about 30 seconds. Add the onion, ginger, and garlic, and cook, stirring, until they soften and start to brown, about 5 minutes. Stir in the ground spices with energy, because this is where the flavor gets friendly.
3. Add the chicken pieces and cook, stirring now and then, until they are lightly browned, about 5 minutes total. Pour in the coconut milk and add the salt. Bring the pan to a simmer, turn the heat down to low, cover, and cook until the chicken is cooked through, about 20 minutes. Serve hot with roti or white rice.