Dish of Chicken Gizzard Curry
(click to enlarge)

Chicken Gizzard Curry


Sri Lanka
Serves:
Effort:
Sched:
DoAhead:  		 2 w/rice
***
2-1/2 hrs
Yes		 Gizzards are costly in Sri Lanka, but quite affordable in North America. This recipe takes full advantage of this "extra dark" meat through long cooking in a savory, moderately spicy sauce.

1
12
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10
2
1/2
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1/2
1
1/2
1/2
1/3
1/2
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2
1
1
#
oz
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oz
cl
in
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T
T
t
t
t
t
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T
c
T
Chicken Gizzards (1)  
Tomato, ripe
-- Onion mix
Onion
Garlic
Ginger
-- Spice mix
Cumin seed
Coriander seed
Fenugreek seed
Chili powder (2)
Turmeric
Salt
-------------
Oil
Water
Cilantro leaves
PREP   -   (35 min)
  1. Clean GIZZARDS and cut into bite size chunks, remembering they'll shrink a bit.
  2. Scald TOMATOES 1 minute in boiling water, quench in cold water, peel and chop medium.
  3. Chop ONION fine. Crush GARLIC and chop fine. Slice GINGERvery thin and chop fine. Mix all.
  4. Separately dry roast CUMIN, CORIANDER and FENUGREEK until aromatic and darkening by just a shade. Cool well, then grind to a powder in a spice grinder. Mix all Spice mix items.
  5. Chop CILANTRO medium.
RUN   -   (2 hrs)
  1. In a sauté pan, heat Oil. Stir in Onion mix and fry stirring over moderate heat until until light golden.
  2. Stir in Spice mix and fry stirring for 1 minute.
  3. Stir in Tomatoes and fry stirring for 2 minutes.
  4. Stir in the Gizzards. Fry stirring until well coated, then stir in Water. Cover and simmer slowly until gizzards are tender, about 1-1/2 hour.
  5. Check water (you want it fairly liquid to season the rice). Check Salt and stir in Cilantro. Simmer 5 minutes longer.
  6. Serve with plenty of steamed Jasmine Rice.
NOTES:

  1. Chicken Gizzards:

      Look for these in markets serving ethnic communities (just about any eth except North Americans). A mix of gizzards and hearts is fine too. As sold here in California they are peeled, cleaned and ready to cook. Some recipes call for "scraping off the hard green and yellow stuff" which is completely unnecessary here.

  2. Chili Powder:

      Reshampatti Chili powder is just right, or Kashmir for milder or Korean if you don't have Reshampatti. For details see our Chili Powders & Flake page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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