December 18, 2012

Goan-style Chicken Moelho

This recipe has very similarity to Chicken Vindaloo, both originates from Goa. I've adapted this from a book "Curry Easy"written by Madhur Jaffrey. Not that I've a habit of collecting recipe books, I happen to get good culinary books from the library.

Now I'm not sure whether all of your palettes like the Goan dishes. Back home, Mummy makes Vindaloo and I loved it. Both of this recipe has garlic, vinegar and chillies in common and gives the dish a slightly 'pickled' feel. Well it's good to try out something different rather than following the routine recipes.

I like to try all varieties and modifications of Chicken recipes and would definitely post the good dishes which my family feels in this blog.

Recipe Source: Adapted from "Curry Easy" by Madhur Jaffrey


Chicken: 1 full (medium)
Cumin powder: 1 and 1/2 tsp
Mustard Seeds: 1 tsp (crushed and coarse powder)
Turmeric Powder: 1/2 tsp
Kashmiri Chilli Powder: 1 tbsp
Red Chilli Powder: 1/2 tsp(hot)
Red Wine Vinegar: 1 and 1/2 tbsp(plus little more as needed). I used White vinegar.
Garlic cloves: 4 (crushed)
Onions: 2 nos (sliced)
Olive Oil - 3 tbsp


  • In a non-reactive (ceramic, glass or stainless-steel) bowl, combine the chicken pieces with cumin powder, mustard seeds, turmeric powder, kashmiri & red hot chilli powders, white vinegar, crushed garlic cloves and salt.
  • Mix well, marinate for 1-2 hours and refrigerate.
  • Pour oil in a hot frying pan, put in onions and fry it until the onions brown a bit.
  • Add in the marinated chicken and sir and fry until the chicken gets opaque.
  • Add half cup water, 2 teaspoons of vinegar, bring it to boil, cover with lid and cook the chicken.

  • Once cooked, heat in high heat and reduce the gravy to semi-dry consistency.
  • Serve hot as a side-dish with rice or chappathi.

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