CHICKEN NECK AND GIBLETS CURRY
This Indian Recipe Serves 2-3
Chicken Neck And Giblets Curry is a great dish which is so simple to prepare.
The gizzard of a chicken, also called giblets, are normally expelled from the chicken before cooking & disposed of. They are usually removed before buying the chicken, bundled in plastic & put away inside the stomach pit of the chicken. You can likewise buy giblets independently in numerous supermarkets & from generally butchers.
Chicken Neck And Giblets Curry Ingredients:
- 400 grams of chicken necks
- 400 grams of chicken giblets (gizzards)
- 1 cinnamon stick
- salt to taste
- 2 bay leaves
- 1 onion, chopped
- ½ teaspoon jeera seeds
- 1 sprig curry leaves
- ¼ teaspoon jeera powder
- 1 teaspoon dhania powder
- 2 tablespoons Kashmiri chillii powder
- 1 teaspoon garam masala
- 1 tablespoon Bombay Delite masala
- 1 teaspoon turmeric powder
- 2 jam/rosa tomatoes
- 1 star aniseed
- 2 teaspoons ginger & garlic paste
- 2-3 tablespoons cooking oil
- 1 sprig thyme
- fresh dhania (coriander) for garnishing
- Firstly, defrost (thaw) the chicken necks & giblets (gizzards) if you have purchased them frozen.
- I have used the Rainbow Chicken brand but you may use whichever suits you.
- Once defrosted, rinse the giblets (gizzards) & set aside in a bowl.
- Do the same for the chicken necks.
- Peel & chop onion & set aside.
- Dice the tomatoes & set aside.
- In a medium pot, add in the oil.
- When the oil is slightly hot, drop in the onions.
- Allow the onions to simmer until translucent & then add in the cinnamon stick, bay leaves, curry leaves, thyme, jeera seeds & star aniseed.
- Simmer for a minute & then add in your spices (garam masala, turmeric powder, jeera powder, chilli powder, masala & dhania powder).
- Mix well & then add in the ginger & garlic paste.
- Add a little water – I always used boiled water when cooking.
- Allow the spices to simmer for another minute.
- Thereafter, drop in the diced tomatoes.
- Mix well, cover with a lid & allow the tomatoes to cook for about 10 minutes until their soft & form a gravy.
- Add water if necessary.
- When the tomatoes have cooked throughout, add in the chicken giblets (gizzards) & necks.
- Mix well & add a bit water if needed. Cover & allow to cook for 30 minutes, making sure to check on it every now again so it does not burn.
- When almost done cooking add in salt to taste.
- Turn of the heat when the chicken neck & giblets are tender.
- Garnish with fresh dhania (coriander).
- Serve this Chicken Neck And Giblets Curry with rice, pap, bread, puff pastry roti or plain roti & a side of salad or pickles.