Saturday, August 14, 2010

Chicken Gizzard and Liver Curry

A simple meal tonight.


1/2 lb Chicken Liver
1/2 lb chicken gizzard and hearts

1/2 cup curry powder

3 tablespoon ground turmeric

Salt to taste

2 tablespoon sugar

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground cloves

1 cup thick coconut milk

1 cup olive oil

Sambal mix:

blend hot peppers, onion, garlic, ginger, shrimp paste, and lemongrass.


Rub chicken gizzard and liver with turmeric, cumin, coriander, cloves, and salt

In a big wok, heat olive oil.

Fry the chicken liver first for about 10 minutes or until liver is cooked.

Remove from the pan.

Using the same oil, fry the chicken gizzard.

In a separate bowl mix the curry and coconut milk.

Add the mixture into the wok.

Add back the chicken liver.

Add salt and sugar

Let it simmer until the gravy reduced half.

Serve warm with white rice.


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