Chicken Sorpotel Recipe | Goan Chicken Sorpotel Recipe | Kitchenstagram
Goan cuisine carries a rich Portuguese legacy and Chicken Sorpotel stands as a true reflection of that influence. Traditionally prepared with a mix of chicken and liver, this dishes known for its bold, tangy flavours and a balance of aromatic spices. While Goans favour a distinct style, Mangalorean and East Indian versions add their own regional twists, making sorpotel a dish with many faces. It can be relished as a hearty main course or preserved as a pickle-style preparation for later. Bursting with depth and tradition, chicken sorpotel remains a cherished festive and everyday delicacy across communities.
Ingredients:
500 gm Chicken
200 gm Chicken Liver
For the Sorpotel Curry Paste:
8-10 nos. Dry Kashmiri Red Chili
1 tsp Cumin Seeds
1 tsp Black Peppercorn
1 inch Cinnamon stick, broken
2 nos. Green Cardamom
4 nos. Clove
8-10 nos. Garlic Cloves
1 1/2 inch Ginger, chopped
1/4 cup White Vinegar/ Toddy Vinegar
For the Sorpotel Curry:
2 tbsp Oil
1 tsp Turmeric
Salt to taste
1 no. Onion, minced
2 nos. Green Chili, sliced
1 tbsp Tamarind juice
1 1/2 tbsp Brown Sugar/ palm Jaggery
Preparation:
- Step 1: For the sorpotel curry paste, in a grinder jar, combine red chili, cumin seeds, black peppercorn, cinnamon, cloves, green cardamom, garlic cloves, chopped ginger and vinegar and grind until smooth. Keep aside.
- Step 2: In a pot, heat 1 tbsp oil. Then add chicken liver and fry for 5-6 minutes or until they change colour. Once done keep aside.
- Step 3: Then in the remaining oil add the chicken, turmeric and 1 tsp salt. Saute for a few minutes until almost done and keep it aside with the fried livers.
- Step 4: Heat 1 tbsp oil in the same pot. Add in the minced onions and saute until translucent.
- Step 5: Add the sorpotel curry paste. Mix well and cook until the oil begins to separate.
- Step 6: Add the sliced green chili and water, stir to combine and bring it to a boil.
- Step 7: Add the cooked chicken and liver, mix well. Cover and cook on low heat for 10 minutes.
- Step 8: Then add tamarind juice and brown sugar, stir to combine. Cook for another 5-6 minutes. Turn off the heat.
- Step 9: Serve with steamed rice or paos. Enjoy!!
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DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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