January 29, 2007 @ 5:43 pm
· Filed under Curry Recipes, Chicken Recipes
Chicken Curry (Gizzard style)
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 Ingredients:
Â
- 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
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 Â
- 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
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Direction:
Â
- 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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