red wine vinegar

Saute some garlic in olive oil.

Add seasoned (salted & peppered) thinly-sliced chicken breasts. Lightly brown one side over medium-high heat.

Add very liberal amounts of turmeric, cumin seed, and mustard seed.

Turn and brown the other side; immediately after turning, add very liberal amounts of the first 2 spices to the second side. (Note: A fair amount of the mustard seeds and some of the cumin seeds will most likely wind up in the pan rather than on the chicken. That's fine; later, they'll become part of the sauce.)

After the second side has browned, add red wine vinegar (about 1/4 to 1/3 cup for 4 to 5 chicken breasts) and lower the flame to medium.

Turn the breasts over every few minutes.

When the meat has cooked through (test for doneness with a knife), turn off the flame and remove the meat to a platter. Add some vinegar to the pan and scrape up the brown bits; the result will be a very viscous sauce that is too thick to pour and should be spooned over the chicken breasts.