CHICKEN NECK AND GIBLETS CURRY

 

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This Recipe Serves 2-4

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If you’re a fan of bold flavors and are looking to try something unique, Chicken Neck and Giblets Curry is a must-try. This dish, popular in many cultures, transforms often-overlooked chicken parts into a rich, savory delicacy. With the perfect blend of spices, you can turn these humble ingredients into a comforting and satisfying meal.

Chicken necks are a flavorful and economical cut of poultry, often used in broths, curries, and slow-cooked dishes. They are rich in connective tissues and bones, which release collagen during cooking, adding depth and richness to soups and stews.

Chicken giblets refer to the edible internal organs of a chicken, typically including the heart, liver, gizzard, and sometimes the kidneys. Among these, chicken gizzards are a specific, muscular part of the stomach that helps the bird grind down food. Giblets are nutrient-dense and are used in a variety of global cuisines.

Chicken Neck And Giblets Curry Ingredients:

For the giblets:

• 400 grams of chicken giblets (gizzards)
• ½ teaspoon salt
• 1 ½ tablespoons white spirit vinegar
• 1 tablespoon ginger and garlic paste
• 2 cups water (+ additional as needed)

Other ingredients:

• 500 grams of chicken necks
• 3 tablespoons vegetable oil
• 1 onion
• 3 green chillies
• 2 tomatoes
• few sprigs of thyme
• 2 star anise
• 2 bay leaves
• 1 cinnamon stick
• 1 teaspoon cumin (jeera) seeds
• ½ teaspoon fennel (soomph) seeds
• 1 teaspoon garam masala
• 1 teaspoon coriander (dhania) powder
• ½ teaspoon cumin (jeera) powder
• 1 teaspoon birth masala (optional)
• ¼ teaspoon cardamom (elachi) powder
• ½ teaspoon turmeric powder
• 4 tablespoons chilli powder or masala
• salt to taste
• 1 tablespoon ginger and garlic paste
• 1 sprig curry leaves
• 2-3 potatoes
• ½ cup frozen peas
• ¼ cup fresh coriander (dhania) + additional for garnishing

Method:

1. Make sure the giblets (gizzards) are defrosted and add it to a bowl.
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3. 
4. Clean the giblets by removing any of the yellowish skin – this can easily be pulled off. Remove any excess fat that may be on them as well.
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7. Once cleaned, give them a rinse. At this point these giblets can also be cut into smaller pieces if preferred.
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9. Next, we are going to boil the giblets, this is an effective method to make them tender while enhancing their natural flavors and saves on most of the cooking time. Add the giblets to a pot on medium heat. Cover with 2 cups water and add 1 salt, white vinegar & ginger & garlic paste.
10. 
11. Mix and allow the giblets to boil for 45 minutes – adding more water if needed until it is tender. We do not want chewy giblets, they need to be soft hence why they boil for so long. Alternately, they can be added to a pressure cooker to speed up the time.
12. 
13. Once the giblets are soft, remove them from the heat and set aside in a bowl.
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16. Bring out the chicken necks – making sure they are defrosted as well.
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18. Remove any excess fat or cartilage from the necks.
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20. Give them all a rinse and set aside in a bowl.
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22. Peel and chop the onions.
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24. Rinse and slit the green chillies.
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26. Rinse & blend the tomatoes.
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28. Peel and cut the potatoes into small cubes. The smaller they are, the faster they will cook.
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30. Cover the potatoes with water to prevent oxidization.
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32. To a pot on medium heat, add in the vegetable oil, chopped onions, star anise, bay leaves, cinnamon stick, cumin (jeera) seeds and fennel (soomph) seeds.
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34. Add in the slit green chillies and thyme.
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36. Mix and allow to sauté until the onions are translucent.
37. 
38. Thereafter, add in garam masala, coriander (dhania) powder, cumin (jeera) powder, birth masala (optional), cardamom (elachi) powder, turmeric powder, chilli powder or masala and ginger and garlic paste.
39. 
40. Mix well.
41. 
42. Add the chicken necks, boiled giblets and salt to taste.
43. 
44. Mix until the neck and giblets are coated in the spices.
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46. Cover and allow to cook for 10 minutes to seal in the spices. Try not to add in any water at this point.
47. 
48. Add in the blended tomatoes, curry leaves, chopped coriander and a little boiling water.
49. 
50. Mix until combined.
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52. Cover and cook for another 10 minutes.
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54. Next, add in the potatoes – discarding the water it was resting in.
55. 
56. Add a little more boiling water and mix well. Allow the potatoes to cook until almost soft.
57. 
58. Bring out frozen peas and give it a rinse.
59. 
60. 
61. When the potatoes are almost soft, add in the peas. If you are not adding peas, allow the potatoes to cook completely.
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63. Mix and allow to cook until the potatoes are completely soft.
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65. Once the potatoes are soft, turn off the heat and garnish with freshly chopped coriander (dhania).
66. 
67. Serve with rice, bread or roti and enjoy.
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