KASHMIRI CHICKEN GIZZARDS CURRY

This Indian Recipe Serves 2-3

Kashmiri chicken gizzards curry is a simple curry infused with Kashmiri chilli powder. It is quite a recognized meal in the Indian society of South Africa. It is regarded as an offal.

A gizzard is an organ found in the digestive tract of a chicken. Like a stomach, the gizzard is utilized to crush the nourishments the feathered creature eats. Gizzards are viewed as a delicacy in specific societies, & give a solid measurement of specific vitamins & minerals.

A serving of chicken gizzards contains a strong dosage of protein, a supplement important for vitality creation. Protein likewise recharges the cells that make up your muscles & tissues.

A 3.5-ounce serving of chicken gizzards supplies you with 3.19 milligrams of iron and 4.42 milligrams of zinc. Ladies require 18 milligrams of iron and 8 milligrams of zinc every day. Men require 8 milligrams of iron & 11 milligrams of zinc consistently. These supplements bolster a sound insusceptible framework, advance injury recuperating & help in cell division.

Kashmiri Gizzards Curry Ingredients:

• ½ onion, slivered
• 1 tomato
• 1 teaspoon ginger & garlic paste
• salt to taste
• 2 ½ tablespoons Kashmiri chilli powder
• 1 teaspoon garam masala
• ½ teaspoon jeera powder
• ½ teaspoon dhania powder (coriander powder)
• fresh dhania (coriander)
• 1 tray chicken gizzards
• 2 tablespoons cooking oil

Method:

1. Wash & clean the gizzard pieces.
2. Cut into small pieces if required.
3. Slice onions & chop tomato & set aside.
4. Heat a medium sized pot.
5. Add in cooking oil.
6. When oil has heated, drop in the onions.
7. Allow the onions to cook.
8. Once translucent, add in the garam masala, jeera powder, dhania powder, Kashmiri chilli powder & the ginger & garlic paste.
9. Simmer for about 2 minutes.
10. Add in the chopped tomato.
11. Cook tomato for 5 minutes. Add water if necessary.
12. Add in the chicken gizzards.
13. Cook chicken gizzards until soft & tender.
14. Add salt to taste.
15. Drop in the fresh dhania (coriander) & mix into the curry.
16. Cook for another 2 minutes.
17. The curry is cooked when the water has evaporated but not entirely.

This dish can be enjoyed with rice, roti, puri or soft bread.