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Goan Sorpotel with Pea Pilau

5/5 from 1 Customers

The spectacular food eaten in Goa is familiarly Indian but with cooking techniques and ingredients (such as vinegar and chillies) introduced by the Portuguese who ruled there for 450 years. This rich and tangy dish would traditionally be cooked using pork offal but here we’re using the more family friendly chicken and chorizo (similar to Goan sausages known as chourico) - although you can use the authentic liver if you prefer!

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20 mins

45 mins

3/5

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In stock
£3.25

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The spectacular food eaten in Goa is familiarly Indian but with cooking techniques and ingredients (such as vinegar and chillies) introduced by the Portuguese who ruled there for 450 years. This rich and tangy dish would traditionally be cooked using pork offal but here we’re using the more family friendly chicken and chorizo (similar to Goan sausages known as chourico) - although you can use the authentic liver if you prefer!

Click here to read all about our spice travels to research different recipes!

Recipe

20 mins

45 mins

3/5

Serves

Serves 4

Effort

Medium Effort

Main Ingredient

Chicken

Dietary

Gluten Free

Gluten Free

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Rich

Meal Taste

Tangy

Origin

Popular Style

Indian

Country

India

  • Rice Spices: brown MUSTARD, cumin, mint
  • Paste Spices: cumin, cloves, cinnamon, star anise, black pepper, garlic, ginger, Kashmiri chilli, chilli
  • Kashmiri Chillies: Kashmiri chilli

May contain CELERY and SESAME. Allergens are listed in CAPITALS

  • 400g diced chicken (thighs are best) or pork/chicken liver for a more authentic version
  • 250g chorizo
  • 1 medium red onion
  • 4 cloves of garlic
  • 150g peas (fresh or frozen)
  • 10g bunch of coriander (optional)
  • Natural yogurt to serve (full fat is best) (optional)
  • 1 tsp sugar
  • 3 tbsp vinegar (white wine or cider vinegar is best)
  • 300g basmati or standard long grain rice
  • Large lidded pan
  • Medium saucepan
  • Blender

Product Rating (1):

5/5

You can never have too many Spicery kits, right? But where on earth do you put them all? We solved that problem by repurposing two radiator shelves the previous owner of the house left. Now we have space for 40+ kits neatly and proudly displayed on our kitchen wall! Our current favourite is the Goan Sopotel. It's a hot one but it still has so much depth in flavour.

Absolutely brilliant, Paul! A constant supply of Easy Kits... that double up as vibrant decor! We're very impressed by this ingenuity!

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