Bowl of Chicken Giblet Curry
(click to enlarge)

Chicken Giblet Curry


Tanzania   -   Mchuzi wa Viungo vya Kuku
Serves:
Effort:
Sched:
DoAhead:  		 2 w/rice
***
2 hrs
Yes		 A truly delicious, meaty curry, well worth making often. Chicken Livers, Gizzards and Hearts are highly valued and expensive in East Africa, only available in the cities.

1
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6
4
2
2
1
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2
1
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2
1/4
1/2
1
#
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oz
oz
cl
T

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t
t
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T
c
t
c
Chicken Giblets (1)  
-- Vegies
Tomatoes
Onions
Garlic
Cilantro
Habanero (2)
-- Spices
Curry Powder (3)  
Salt
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Oil (4)
Coconut Cream
Flour, allpurp.
Chicken Broth (5)
PREP   -   (53 min)
  1. Rinse GIBLETS. Cut away excess fat from Hearts. Cut Gizzards and Livers into bite sized pieces. Mix.
  2. Scald TOMATOES 1 minute in boiling water, quench in cold water and chop small.
  3. Cut ONION in quarters lengthwise, then slice thin crosswise.
  4. Crush GARLIC and chop fine.
  5. Chop CILANTRO medium.
  6. Split HABANERO open.
  7. Mix Spices items.
  8. Mix Coconut Cream with Flour.
RUN   -   (1 hr)
  1. In a sauté pan, heat Oil and fry Onions, stirring until lightly browned. Stir in Garlic until it starts to color.
  2. Stir in Tomatoes and cook covered, stirring often, until Tomatoes are softened.
  3. Stir in Spices mix for 1 minute, then the Cilantro for 1 minute.
  4. Stir in Coconut Cream mix and bring to a boil.
  5. Stir in Stock and Habanero, bring to a boil.
  6. Stir in Giblets, bring to a boil and simmer covered until gizzards are as tender as you want them, usually about 45 minutes. Stir now and then and adjust liquid as needed. Pull the Habanero if it's getting too sharp for you.
  7. Serve hot with steamed Basmati or Jasmine Rice.
NOTES:

  1. Chicken Giblets:

      This is a mix of Gizzards, Hearts and Livers in roughly equal quantity, or however you prefer. The pattern recipe calls for all three, and the photo seems to show all three, but the instructions and title mention only gizzards, so it may also be made that way, but I don't think that would be nearly as flavorful as all three.

  2. Habanero Chili:

      As in West Africa, the Caribbean Habanero / Scotch Bonnet chilis now dominate the hot chili segment. One will make this stew noticeably hot, but if you're from the Frozen North you might want to use half of one. For details see our African Chilis page.

  3. Curry Powder:

      A standard Madras Curry Powder will work fine here. The English brought it when they controlled Tanzania.

  4. Oil:

      can be Ghee (clarified butter) or another oil like Peanut or Olive.

  5. Broth:

      Use real chicken broth if available. In Africa, due to lack of refrigeration, this is often water with a stock cube added. I have used a heaping teaspoon of Chicken Powder to a cup of hot water.
  6. 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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