iGoan chicken and chorizo stew recipe

Goan Chicken And Chorizo Stew, from Anjum's Quick & Easy Indian by Anjum Anand,  published by Quadrille. Picture: PA Photo/Quadrille/Lisa Linder.
Goan Chicken And Chorizo Stew, from Anjum's Quick & Easy Indian by Anjum Anand, published by Quadrille. Picture: PA Photo/Quadrille/Lisa Linder.
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Ingredients

(Serves 4-6)

2tbsp vegetable oil

4 links fresh chorizo sausages, sliced

1 large onion, finely chopped

15g root ginger, peeled weight, grated

4 large garlic cloves, grated

1-2 green chillies, pierced with the tip of a knife

1 1/2tsp ground coriander

1tsp garam masala, or to taste

1tsp ground cumin

Salt and freshly ground black pepper

1 rounded tbsp plain flour

6 large skinless bone-in chicken thighs, trimmed of excess fat

250ml chicken stock or water

1/4-1/2tsp tamarind paste, to taste, dissolved in hot water

Method

Heat the oil in a pan and add the chorizo. Cook gently until the slices release their oil and remove.

Add the onion and cook for six minutes. Add the ginger, garlic and chillies for one minute

Add the spices, seasoning and a small splash of water and cook for 40 seconds. Stir in the flour and, after a minute, add the chicken, stock and chorizo.

Bring to the boil, cover and simmer for 25 minutes, Uncover after 20 minutes and cook off excess liquid or add water if it’s a bit too thick.

Add the tamarind, taste and adjust the seasoning. Serve hot.