Chicken Curry

Chicken Curry (Gizzard style)

Chicken Curry

Chicken Curry (Gizzard style)
 Ingredients:

  • 750 g
  • 1 ½ tablespoons
  • 3 teaspoons
  • 4 tablespoons
  • 2
  • 5 cloves
  • 1 tablespoon
  • 1 teaspoon
  • 1/2 teaspoon
  • 1/2 teaspoon
  • 2
  • 1 1/2 teaspoons
  • 2 tablespoons
  • Chicken gizzards
  • Ground coriander
  • Ground cumin
  • Oil or ghee
  • Medium onions, finelychopped
  • Garlic, finely chopped
  • Finely chopped fresh ginger
  • Chili powder
  • Ground turmeric
  • Ground fenugreek, optional
  • Ripe tomatoes, chopped
  • Salt
  • Chopped fresh coriander leaves
Direction:

  • Wash and clean the gizzards well, leave to drain in colander.
  • Put the ground coriander in a small dry pan and stir over low heat for a few minutes until roasted to a fairly dark brown and giving out a pleasant aroma.
  • Turn the coriander on to a plate.
  • Roast the cumin in the same way.
  • Heat the oil in a large heavy saucepan.
  • When hot, put in onions, garlic and ginger.
  • Fry, stirring, until onions are soft and start to turn golden brown.
  • Add the chili powder, turmeric, fenugreek and the previously roasted coriander and cumin.
  • Cook, stirring for 1 minute, then add the tomatoes and salt and stir well
  • Add the chicken gizzards and stir until they are well coated with spice mixture.
  • Add hot water to cover and simmer for 1 hour or until gizzards are tender.
  • Sprinkle with coriander leaves, stir and cook for 5 minutes longer.
  • Serve hot with rice.
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