Anum Anjum’s best of Indian

Goan Chicken And Chorizo Stew. PA Photo/Quadrille/Lisa Linder.
Goan Chicken And Chorizo Stew. PA Photo/Quadrille/Lisa Linder.

Goan chicken and chorizo stew

(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 lge 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


Heat oil in non-stick saucepan and add chorizo. Cook gently on both sides until the slices release their oil. Remove with slotted spoon or fork and set aside.

Add onion and cook for six to seven minutes, or until soft and golden on edges. Add ginger, garlic and chillies and cook for one minute until garlic smells cooked, adding a splash of hot water if it starts to stick.

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 boil, cover and simmer for 25 minutes, or until 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, then check again. Uncover after 20 minutes and cook off excess liquid if it’s a little thin, or add water if it’s a bit too thick.

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