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1
Combine the curry powder, cayenne, 2 teaspoons salt and 1 teaspoon black pepper in a bowl.
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2
Combine the chicken, half of the spice mixture, the yogurt, 1 cup milk and the garlic in a large resealable bag; shake to coat.
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3
Refrigerate at least 2 hours or overnight.
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4
Preheat the oven to 350 degrees F. Spread 1/2 cup coconut on a baking sheet and toast, stirring occasionally, until golden, about 12 minutes; transfer to a medium bowl and set aside.
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5
Combine the remaining 1/2 cup coconut, the flour and the remaining spice mixture in a large bowl; work in the remaining 1/3 cup milk with your fingers until small lumps form.
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6
Set a wire rack on a baking sheet.
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7
Heat about 4 inches of equal parts peanut oil and shortening in a large pot over medium-high heat until a deep-fry thermometer registers 350 degrees F.
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8
Remove the drumsticks from the marinade, letting the excess drip off.
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9
Using your hands, coat the chicken with the flour mixture, pressing it so it sticks to the meat.
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10
Place on a plate.
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11
Working in 2 batches, carefully add the chicken to the hot oil mixture.
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12
(The temperature will drop to 300 degrees F to 325 degrees F; adjust the heat to maintain this lower temperature.)
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13
Fry, undisturbed, 2 to 3 minutes to set the crust.
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14
Continue frying, turning as needed, until golden brown and cooked through, 10 to 12 minutes.
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15
Remove to the rack; sprinkle with salt, transfer to the oven and bake until a thermometer inserted into the thickest part registers 165 degrees F, 10 to 15 minutes.
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16
Meanwhile, add the red onion, mango, cilantro, lime juice and a pinch of salt to the toasted coconut.
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17
Sprinkle the mixture on the chicken.
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18
Photograph by Kang Kim
