Goan Chicken Sorpotel

This Goan delicacy is originally made using pork but I have given a bit of a twist to this recipe by substituting pork with chicken.

Method – 1:

Ingredients:
▪️ 1Kg – Chicken thighs, boneless
▪️ 400 gms – Chicken Liver
▪️ 400 gms – Chicken Gizzard or Chicken hearts
▪️ 4 tbsps – Ginger – Garlic paste
▪️ 4 tsps – Turmeric Powder
▪️ 4 tsps – Red Chilli Powder
▪️ Salt to taste
▪️ Enough water to cook the meat products

Meat Preparation:
▪️ Clean and wash the chicken thighs, Chicken liver and chicken gizzard.
▪️ Place all three meat products in separate bowls.
▪️ Marinate the chicken thighs with 2 tbsps of ginger – garlic paste, 2 tsps of turmeric powder, 2 tsps of red chilli powder and salt to taste. Mix well and marinate for about 1 hour. keep aside.
▪️ Marination chicken liver with 1 tbsps ginger garlic paste, 1 tsp turmeric powder, 1 tsp red chilli powder and salt to taste. Mix well and and marinate for about 1 hour. keep aside.
▪️ Marination chicken gizzard with 1tbsps ginger – garlic paste, 1 tsp turmeric powder, 1 tsp red chilli powder and salt to taste. Mix well and marinate for about 1 hour. keep aside.
▪️ Boil all three meat products separately for about 5 minutes (half done).
▪️ Drain and save the remaining extra stock for later use.
▪️ Once cool, cut the meat into small pieces.
▪️ Take a pan on a medium high flame and add oil.
▪️ Once hot, fry the cut meat pieces in small batches. Make sure you do not overcrowd the pan.
▪️ One batch should take about 3 – 4 minutes, or until the meat pieces are braised on all sides. Remove and keep aside to cool.


Method – 2:

Ingredients for the masala:
▪️ 1 cup – Kashmiri Red Chilli Powder
▪️ 6 – 8 nos – Small Red chillies
▪️ 2” piece – Ginger
▪️ 10 nos – Garlic cloves
▪️ 2 ½”- Cinnamon stick
▪️ 18 – Cloves
▪️ 1 tsp – Peppercorns
▪️ ½ tsp – Turmeric Powder
▪️ 1 ½ tsp – Cumin Seeds
▪️ 1 small ball of tamarind, deseeded
▪️ 1 cup – Vinegar
▪️ 1 cup – leftover chicken stock


Process:
▪️ Place all the above ingredients in a blender/mixer, and grind to a smooth paste.
▪️ Keep aside.

Method – 3:

Other Ingredients:
▪️ 4 nos – Onions, medium sized
▪️ 2 tbsps – Palm jaggery
▪️ 1 – Green Chilli Slit
▪️ 1 tbsp – Brown sugar (optional)
▪️ 4 tbsps – Vegetable Oil
▪️ Salt to taste

Preparation:
▪️ Place a deep pot on a medium high flame and pour the oil.
▪️ Once hot, add the onions and sauté till translucent.
▪️ Add the ground masala. (I have used 3/4th of the ground paste, I’ve stored the remaining in the refrigerator for later use)
▪️ Fry this masala well for about 5 minutes.
▪️ Pour in the remaining chicken stock and mix well.
▪️ Now add the jaggery or brown sugar (optional).
▪️ Bring it to a boil and add the fried meat pieces.
▪️ Season with taste and add the slit green chilli.
▪️ Cook for about 7-8 minutes on a medium high flame, uncovered.
▪️ Turn off the flame.
▪️ Serve with rice or bread. Enjoy.