Chicken gizzard curry

Prep time
15min
Cook time
1h:30min
Serves
4

Fragrant and comforting

Ingredients:

  • 500g chicken gizzards, cleaned and halved
  • 2 Tbsp (30 ml) vegetable oil
  • 1 large onion, finely chopped
  • 1 Tbsp (15 ml) garlic and ginger paste
  • 2 tsp (10 ml) ground turmeric
  • 2 tsp (10 ml) ground coriander
  • 2 tsp (10 ml) ground cumin
  • 2 tsp (10 ml) chilli powder
  • Cinnamon stick *optional
  • 2 large tomatoes, chopped
  • 1 cup (250 ml) chicken stock or water
  • 1 Tbsp (15 ml) garam masala
  • Salt to taste
  • Fresh coriander, chopped (for garnish)
  • Uputhu for serving
  • Fresh tomato and onion sambals for serving

Method:

  1. Clean the chicken gizzards thoroughly and halve them. Parboil the gizzards in a pot of water for about 10-15 minutes to tenderise them. Drain and set aside.
  2. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until it becomes soft and translucent about 5 minutes. Add the garlic and ginger paste. Cook for another 1-2 minutes until fragrant.
  3. Stir in the ground turmeric, ground coriander, ground cumin, chilli powder and cinnamon stick (if using). Cook for another minute to toast the spices.
  4. Add the chopped tomatoes to the pot. Cook until the tomatoes break down and form a thick paste, about 5-7 minutes.
  5. Add the parboiled chicken gizzards to the pot, stirring well to coat them in the spice mixture.
  6. Pour in the chicken stock or water, bringing the mixture to a boil. Reduce the heat to low and let it simmer for about 30 minutes, or until the gizzards are tender.
  7. Stir in the garam masala, cooking for another 5 minutes to melt the flavours.
  8. Season with salt to taste.
  9. Serve with warm uphutu.