CHICKEN NECK AND GIBLETS CURRY

 

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This Indian Recipe Serves 2-3

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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

Method:

1. Firstly, defrost (thaw) the chicken necks & giblets (gizzards) if you have purchased them frozen.
2. 
3. I have used the Rainbow Chicken brand but you may use whichever suits you.
4. 
5. Once defrosted, rinse the giblets (gizzards) & set aside in a bowl.
6. 
7. Do the same for the chicken necks.
8. 
9. Peel & chop onion & set aside.
10. 
11. Dice the tomatoes & set aside.
12. 
13. In a medium pot, add in the oil.
14. When the oil is slightly hot, drop in the onions.
15. 
16. Allow the onions to simmer until translucent & then add in the cinnamon stick, bay leaves, curry leaves, thyme, jeera seeds & star aniseed.
17. 
18. Simmer for a minute & then add in your spices (garam masala, turmeric powder, jeera powder, chilli powder, masala & dhania powder).
19. 
20. Mix well & then add in the ginger & garlic paste.
21. 
22. Add a little water – I always used boiled water when cooking.
23. 
24. Allow the spices to simmer for another minute.
25. Thereafter, drop in the diced tomatoes.
26. 
27. Mix well, cover with a lid & allow the tomatoes to cook for about 10 minutes until their soft & form a gravy.
28. 
29. Add water if necessary.
30. When the tomatoes have cooked throughout, add in the chicken giblets (gizzards) & necks.
31. 
32. 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.
33. 
34. When almost done cooking add in salt to taste.
35. 
36. Turn of the heat when the chicken neck & giblets are tender.
37. 
38. Garnish with fresh dhania (coriander).
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40. 
41. 
42. Serve this Chicken Neck And Giblets Curry with rice, pap, bread, puff pastry roti or plain roti & a side of salad or pickles.
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