Murgh Moelho

Ingredients for 4 servings:

• 1 kg chicken thighs
• 2 tsp cumin
• 1 ½ tsp mustard seeds, light
• ½ tsp chili flakes
• 1 tsp turmeric
• 2 tbsp white wine vinegar or other light vinegar
• 2 onions
• 3 cloves garlic
• 400 ml water
• 3 tbsp vegetable oil
• 1 tsp salt

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours 10 minutes

Indian chicken curry from Goa

Toast the cumin, mustard seeds, and chili in a pan without oil until fragrant. Let it cool and grind in a mortar and pestle. Mix with the turmeric and vinegar to form a thick paste. Pierce the chicken thighs several times with a meat fork and rub them with the spice paste. Let it marinate for at least half an hour. During this time, thinly slice the onions and finely dice the garlic. Brown both in the hot oil, then remove with a slotted spoon. Brown the chicken thighs in batches on all sides in the same oil. Return the onion mixture to the pan, pour in two glasses of water (400 ml), and season with salt. Cover and simmer over a very low heat for 45 minutes. Besides rice, dhal also goes very well with this dish.