{"id":229722,"date":"2024-08-09T17:01:03","date_gmt":"2024-08-09T17:01:03","guid":{"rendered":"https:\/\/newhampshiredigitalnews.com\/index.php\/2024\/08\/09\/goan-chicken-sorpotel-recipe-mads-cookhouse\/"},"modified":"2024-08-09T17:01:03","modified_gmt":"2024-08-09T17:01:03","slug":"goan-chicken-sorpotel-recipe-mads-cookhouse","status":"publish","type":"post","link":"https:\/\/newhampshiredigitalnews.com\/index.php\/2024\/08\/09\/goan-chicken-sorpotel-recipe-mads-cookhouse\/","title":{"rendered":"Goan Chicken Sorpotel Recipe – Mads’ Cookhouse"},"content":{"rendered":"


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\t\t\t\t\t\t\t\t\t\t\t Indian<\/a>, <\/span>Main Course<\/a>, <\/span>Non-Vegetarian<\/a>, <\/span>Recipes<\/a><\/span>
\n\t\t\t\t\t\t\t\t\t\t\t Chicken<\/a>, <\/span>Indian<\/a>, <\/span>Main Course<\/a>, <\/span>Non-Vegetarian<\/a><\/span>\t\t\t\t\t<\/p>\n

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Rate the Recipe: <\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n

Goan food is heavily influenced by Portuguese cuisine. Try out Chicken Sorpotel, a take on the traditional recipe with tender chicken and a flavorful blend of spices. Perfect as a main or a pickle.<\/span><\/p>\n

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  • 300<\/span> gms<\/span> boneless chicken<\/span><\/li>\n
  • 4<\/span> tbsp<\/span> oil<\/span><\/li>\n
  • 1<\/span> medium onion chopped<\/span><\/li>\n
  • 1<\/span> tbsp<\/span> tamarind paste<\/span><\/li>\n
  • 1<\/span> tbsp<\/span> brown sugar<\/span><\/li>\n<\/ul>\n<\/div>\n
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    For the marination<\/h4>\n
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    • 1\/2<\/span> tsp<\/span> turmeric powder (haldi)<\/span><\/li>\n
    • 1<\/span> tsp<\/span> salt or to taste<\/span><\/li>\n<\/ul>\n<\/div>\n
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      For the sorpotel paste<\/h4>\n
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      • 8<\/span> whole Kashmiri red chillies<\/span><\/li>\n
      • 1″<\/span> piece of ginger<\/span><\/li>\n
      • 8<\/span> cloves of garlic<\/span><\/li>\n
      • 1″<\/span> piece of cinnamon<\/span><\/li>\n
      • 5<\/span> cloves<\/span><\/li>\n
      • 10<\/span> peppercorns<\/span><\/li>\n
      • 1\/2<\/span> tsp<\/span> cumin seeds (jeera)<\/span><\/li>\n
      • 4<\/span> tbsp<\/span> white vinegar<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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          To begin, marinate the chicken pieces with turmeric and salt. Mix well and keep aside for 30 minutes.<\/span><\/p>\n<\/li>\n

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          Prepare the sorpotel paste by grinding together Kashmiri red chillies, ginger, garlic, cinnamon, cloves, peppercorns, and cumin seeds with white vinegar into a smooth paste. Keep aside.<\/span><\/p>\n<\/li>\n

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          Heat 2 tbsp oil in a pan. Add in the marinated chicken and saute on high heat to retain the juices. Saute for a few minutes until almost done and keep it aside along with the stock if any.<\/span><\/p>\n<\/li>\n

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          Heat 2 tbsp oil in the same pan. Add in the chopped onions and saute until translucent.<\/span><\/p>\n<\/li>\n

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          Add the sorpotel paste. Mix well and cook until the oil begins to appear on the sides.<\/span><\/p>\n<\/li>\n

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          Add water to make the gravy and bring it to a boil.<\/span><\/p>\n<\/li>\n

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          Add the cooked chicken with stock and mix well. Add in the tamarind paste and sugar. Mix well, reduce the heat, cover with a lid, and continue to cook for another 10 minutes.<\/span><\/p>\n<\/li>\n

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          Check the salt and add more if required. Once done, turn off the heat. Allow it to rest until room temperature. The Goan Chicken Sorpotel is ready to serve. Serve with paos or sannas.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

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