Chicken Sorpotel 🥘

Originally made with pork but all I had was chicken tonight.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.

Other Ingredients:-

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.

Enjoy! 💗

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