Goan-Style Chicken Moelho

• 1 1/2 teaspoons whole cumin seeds
• 1 teaspoon whole brown mustard seeds
• 1 1/4 pound boneless, skinless chicken thighs, extra fat removed and cut into 1-inch pieces
• 3/41 teaspoon cayenne pepper
• 2 teaspoons nice red paprika
• 1/2 teaspoon ground turmeric
• 1 1/4 teaspoons salt
• 1 tablespoon red wine vinegar, plus a little more, as needed
• 4 cloves garlic, crushed to a pulp with a garlic press
• 3 tablespoons olive or canola oil
• 1 medium onion (about 5 ounces) cut into fine half rings

1. Put the cumin seeds and mustard seeds into the container of a clean coffee grinder and grind finely.
2. Put the chicken in a nonreactive bowl along with the cumin-mustard mixture, cayenne, paprika, turmeric, salt, 1 tablespoon vinegar, and the garlic.
3. Mix well with your hands, cover, and set aside for 12 hours, refrigerating if needed.
4. Pour the oil into a large, preferably nonstick frying pan and set over medium-high heat.
5. When hot, put in the onions.
6. Stir and fry until the onions turn translucent, about 45 minutes.
7. Keep stirring and frying another 2 minutes or until the onions brown a bit.
8. Now add all the marinated chicken.
9. Stir and fry another 78 minutes or until the chicken turns opaque and browns a bit.
10. Add 1/2 cup water and another 2 teaspoons vinegar.
11. Bring to a boil.
12. Cover, turn heat to low, and simmer gently for 5 minutes.
13. Check the salt, adding more if needed.

cumin seeds, brown mustard seeds, chicken, cayenne pepper, nice red paprika, ground turmeric, salt, red wine vinegar, garlic, olive, onion

Taken from www.epicurious.com/recipes/food/views/goan-style-chicken-moelho-373775 (may not work)