Goan-Style Chicken Moelho

Judy

from At Home with Madhur Jaffrey cookbook

1 ½ teaspoons whole cumin seeds

1 teaspoon whole mustard seeds

2 teaspoons paprika

1 ¼ teaspoon salt

1 teaspoon cayenne pepper

½ teaspoon g. turmeric

1 tablespoon plus 2 teaspoons red wine vinegar

4 cloves garlic, crushed

1 ¼ lbs. boneless, skinless chicken thighs, cut into 1-inch pieces

3 tablespoons canola oil

1 medium onion, cut into fine half-rings

½ cup water or chicken broth

Grind cumin seeds with mustard seeds; place in a small bowl. Add in remaining spices and salt. Stir in vinegar and garlic. Place chicken in a dish, rub with spice mixture, cover and refrigerate 1 to 2 hours.

Stir-fry onion in the oil until they brown a bit, about 6 to 7 minutes. Add in chicken and cook for another 7 to 8 minutes. Add in ½ cup water. Bring to a boil, cover and simmer about 5 minutes or until fully cooked through.

Serve with Coconut Rice

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