| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Goan |
Goanese |
1 |
Servings |
INGREDIENTS
| 1 |
kg |
Chicken joints |
| 2 |
ts |
Cummin seeds |
| 2 |
ts |
Mustard seeds |
| 12 |
|
Kashmiri chillies |
| 1 |
|
Head garlic |
| 1/2 |
ts |
Turmeric |
| 1 |
|
Onion, sliced |
|
|
Salt and vinegar to taste |
INSTRUCTIONS
Grind the cummin, mustard, chillies and garlic. Add the turmeric and enouch
vinegar to form a paste. Rub the paste all over the chicken pieces and
marinade for as long as possible. Fry the onion until brown then add the
chicken and brown. Add a small amount of water (enough to stop the chicken
drying out) and simmer until chicken is tender. Add salt and vinegar to
taste and cook for a few minutes more.
Note :- This is equally good when lime juice is used in the spice mixture
instead of vinegar.
From archives of rec.food.recipes
Date: Tue, 31 Jan 1995 08:20:10 GMT
From: trev@wg.icl.co.uk (Trevor Hall)
A Message from our Provider:
“Jesus: the human face of God”