Goan chicken and chorizo stew

Goan chicken and chorizo stew

Anjum's Quick & Easy Indian
Lisa Linder

The Portuguese ruled Goa for more than 450 years. During this time, the local cuisine was influenced by the Portuguese diet, while the chorizo sausage the invaders brought with them took on a spicier incarnation in the subcontinent. It is hard to find hot Indian chorizo in this country, so I buy the regular fresh Portuguese or Spanish chorizo from my local deli and it works really well.

After a five-minute flurry of chopping and sautéing, you can leave this to cook itself. And there’s only one pan to wash up. Serve it with toasted crusty bread to mop up the juices or, if you have more time, with Goan tomato rice or Goan coconut rice (though make the latter without the chorizo!).


Quantity Ingredient
2 tablespoons vegetable oil
4 links fresh chorizo sausages, sliced
1 large onion, finely chopped
15g root ginger, grated, (peeled weight)
4 large garlic cloves, grated
1-2 green chillies, pierced with the tip of a knife
1 1/2 teaspoons ground coriander
1 teaspoon garam masala, or to taste
1 teaspoon ground cumin
freshly ground black pepper
1 rounded tablespoon plain flour
6 large skinless bone-in chicken thighs, trimmed of excess fat
250ml chicken stock or water
1/4-1/2 teaspoon tamarind paste, dissolved in hot water, to taste


  1. Heat the oil in a non-stick saucepan and add the chorizo. Cook gently on both sides until the slices release their oil into the pan. Remove with a slotted spoon or fork and set aside.
  2. Add the onion and cook for six to seven minutes, or until soft and golden on the edges. 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.
  3. Add all the ground spices, seasoning and a small splash of water and cook for 40–50 seconds. Stir in the flour and, after a minute or so, add the chicken and stock or water and return the chorizo. 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. If not, cook for a few minutes longer, then check again. 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.
  4. Add the tamarind solution, taste and adjust the seasoning. I like to take the meat off the bone and stir it back in, but I leave that up to you. Serve hot.
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