Originally made with pork but all I had was chicken tonight. This dish is cooked in the coastal Konkan region of India, primarily Goa, Mangalore and East Indians of Mumbai.
The meats/organs are first parboiled, then diced and sauteed before being cooked in a spicy and vinegary masala.
Chicken Sorpotel Recipe:
For the Sorpotel Masala:-
2 inch Cinnamon stick
1 tbsp Black Pepper Corns
2 tsp cloves
2 tsp Cumin seeds
2 inch Ginger Piece
10 Garlic cloves
20 Dry red Kashmiri chillies (for the red color)
5 Byadagi red dry chillies (for spice)
2 marble sized Tamarind (Soak in sufficient water)
Vinegar (as required to grind paste)
Note: this paste can be sealed and stored in the freezer.
1/2 kilograms Meat (pork/chicken)
1/2 kilograms Liver
4 large Onions (chopped)
8-10 Garlic cloves (chopped )
1 inch Ginger Piece (chopped)
2 Green chilies (sliced)
3-4 tbsp jaggery (Or sugar, as per taste)
Salt (As per taste)
TIP: served with steamed rice, Goan pao, dinner rolls and slices of bread.