A favorite at our dining table. Cannot get enough of it each time I prepare this thick dark colored saucy dish. A perfect balance of spicy, tangy and sweet flavors. A hint of sweetness from jaggery and caramalized onions and the sourness of vinegar melds with the fiery red chillis and spices to exude a flavor that is drool worthy. Its the caramalized onions which gives the dish its dark color. 1 Heat oil in a cooking vessel, add mustard seeds and as they sizzle, add ginger garlic paste and fry for 2 mts. 2 Add coriander pwd, turmeric pwd and salt. Combine. Add the chicken pieces and fry till they are slightly browned approx 8-9 mts. Remove the chicken pieces and keep aside. 3 In the same vessel, drizzle some more oil, if required, add the browned onion paste and ground masala paste and saute for 2 mts. Add the vinegar and jaggery mixture and combine. 4 Add 1 1/2 cups of water and the browned chicken pieces and cook till the chicken turns soft and it forms a thick gravy. 5 Serve hot with rice or rotis. Recipe source: My recipe files Prep: 20 mts, Cooking Time: 30 mts Serves 5-6 persons Cuisine: Goan . 2 large onions, sliced, sauteed in a tbsp of oil till caramalized, cool and make paste 1 tbsp ginger-garlic paste 1 tsp mustard seeds 1 tbsp coriander powder 1/4 tsp turmeric pwd 4 tbsps vinegar + 1 tsp grated jaggery or brown sugar (let it sit for 15 mts) salt to taste 2 tbsps oil Make a paste: add a few tbsps of water 3/4 tsp roasted methi seeds/fenugreek seeds/menthulu 1 tsp roasted cumin seeds/jeera 1 tsp pepper corns 6-7 dry red chillis, lightly roasted 1 1/2″ cinnamon/dalchini 2 elaichi/cardamom
