Sunday, December 31, 2017

Curried Chicken Gizzards

2017 was a weird year, am I right?
For the last post of 2017 I decided to share a weird recipe. 
Have you ever had curried chicken gizzards? Growing up they were one of those foods I remember because I was always completely grossed out by the thought of them. I got in big trouble one year because I told Sue what gizzards were. See.... she used to love them until I told her what the gizzard was and what the chicken used it for. Big surprise - now she doesn't like them. My parents were not pleased with me. 
Anyhoo..... childhood shenanigans aside.... this recipe is one that needs to be tasted before being judged. It's not the prettiest but it is delicious, I swear. (I tasted the sauce, not the gizzards, but my parents loved it) 
We're ending 2017 with some weirdness - here's hoping 2018 brings a little more. 
Weird is good. 

Curried Chicken Gizzards

2 Tbsp oil
1 medium onion, diced fine
3 cloves garlic, minced
1 tsp ginger, grated
1/2 tsp mustard seeds
1 large tomato, diced
1/2 Tbsp cumin
1 Tbsp coriander
1/2 tsp chili powder
1/3 tsp turmeric
1/2 tsp salt
1 lb chicken gizzards
1 cup water

Prep your ingredients. 

In a large frying pan oven medium heat, heat oil until sizzling. Add in onion, garlic, ginger, and mustard seeds. Cook for 2 - 3 minutes. 
Add in the diced tomato and spices and cook another 2 - 3 minutes.
Add in the gizzards and water.

Bring to a boil, cover, reduce heat to low and simmer for an hour (to an hour and a half) - until gizzards are tender. Stir the dish every 20 minutes or so to make sure it is not burning.  
After an hour or so the sauce will be reduced and the gizzards should be tender. Serve with rice or quinoa.

Happy New Year to all our readers! We hope to see more of you in 2018. 

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