Goan chicken and chorizo stew recipe Recipe

Name: Goan chicken and chorizo stew recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp vegetable oil; 4 fresh chorizo sausages, sliced; 1 large onion, finely chopped; 15 g (0.5oz) root ginger, peeled weight, grated; 1 green chillies, pierced with the tip of a knife (use 2 if you like); 1.5 tsp ground coriander; 1 tsp garam masala, adjust to taste; 1 tsp ground cumin; 1 pinch salt and black pepper, to taste; 1 tbsp (rounded) plain flour; 6 large skinless bone-in chicken thighs, trimmed of excess fat; 250 ml (8.8fl oz) chicken stock or water; 0.5 tamarind paste (adjust to taste) dissolved in hot water; 4 large garlic cloves, grated

Servings: persons

2 tbsp vegetable oil
4 fresh chorizo sausages, sliced
1 large onion, finely chopped
15 g (0.5oz) root ginger, peeled weight, grated
1 green chillies, pierced with the tip of a knife (use 2 if you like)
1.5 tsp ground coriander
1 tsp garam masala, adjust to taste
1 tsp ground cumin
1 pinch salt and black pepper, to taste
1 tbsp (rounded) plain flour
6 large skinless bone-in chicken thighs, trimmed of excess fat
250 ml (8.8fl oz) chicken stock or water
0.5 tamarind paste (adjust to taste) dissolved in hot water
4 large garlic cloves, grated

1
Heat the oil in a non-stick saucepan and add the chorizo.
2
Cook gently on both sides until the slices release their oil into the pan.
3
Remove with a slotted spoon or fork and set aside.
4
Add the onion and cook for six to seven minutes, or until soft and golden on the edges.
5
Add the ginger, garlic and chillies and cook for one minute until the garlic smells cooked, adding a splash of hot water from the kettle if it starts to stick.
6
Add all the ground spices, seasoning and a small splash of water and cook for 4050 seconds.
7
Stir in the flour and, after a minute or so, add the chicken and stock or water and return the chorizo.
8
Bring to the boil, cover and simmer for 25 minutes or until the joints are cooked through: pierce the largest chicken thigh at its thickest point, the juices should run clear.
9
If not, cook for a few minutes longer, then check again.
10
Uncover after 20 minutes and cook off excess liquid if it is a little thin, or add water from the kettle if it is a bit too thick.
11
Add the tamarind solution, taste and adjust the seasoning.
12
I like to take the meat off the bone and stir it back in, but I leave that up to you.
13
Serve hot.

623

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tbsp vegetable oil, 4 fresh chorizo sausages, sliced, 1 large onion, finely chopped, 15 g (0.5oz) root ginger, peeled weight, grated, and more.

Yes, Goan chicken and chorizo stew recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Goan chicken and chorizo stew recipe

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