This recipe offers a mild introduction to Indian cuisine, perfect for those who prefer balanced flavors without an overload of spices. It's a variation of the famous Vindaloo, with common ingredients and an approachable level of heat. Goa and Kashmir-inspired variations use less chili, substituting paprika for a vibrant red color and moderate spiciness.
- 1 1/2 tsp cumin seeds (zira)
- 1 tsp. mustard seeds (preferably black mustard seeds:)
- 500–600 g chicken breast
- 3/4 tsp. cayenne pepper (chili powder)
- 2 tsp. paprika
- 1/2 tsp. turmeric
- salt
- 1 1/2 tbsp. wine vinegar
- 4 garlic cloves
- 3 tbsp. olive or canola oil
- 1 onion
Grind the cumin and mustard seeds into a fine powder using a mortar and pestle or a coffee grinder.
In a bowl, mix the chicken (cut into cubes) with the ground cumin-mustard powder, cayenne pepper, paprika, turmeric, salt, vinegar, and garlic (crush some cloves and leave others whole). Stir well to coat the chicken, cover with plastic wrap, and refrigerate for 1–2 hours.
Heat the oil in a pan, slice the onion into half-moons, and sauté until golden, about 4–5 minutes. Add the marinated chicken, stirring frequently, and cook over high heat for 7–8 minutes until the pieces are browned.
Pour in 120 ml of water and an additional 1/2 tbsp of vinegar. Bring to a boil, cover, and simmer gently for about 5 minutes. Taste and adjust the salt if necessary.
Serve hot with steamed rice.
Grind the cumin and mustard seeds into a fine powder using a mortar and pestle or a coffee grinder.
In a bowl, mix the chicken (cut into cubes) with the ground cumin-mustard powder, cayenne pepper, paprika, turmeric, salt, vinegar, and garlic (crush some cloves and leave others whole). Stir well to coat the chicken, cover with plastic wrap, and refrigerate for 1–2 hours.
Heat the oil in a pan, slice the onion into half-moons, and sauté until golden, about 4–5 minutes. Add the marinated chicken, stirring frequently, and cook over high heat for 7–8 minutes until the pieces are browned.
Pour in 120 ml of water and an additional 1/2 tbsp of vinegar. Bring to a boil, cover, and simmer gently for about 5 minutes. Taste and adjust the salt if necessary.
Serve hot with steamed rice.
