As a lil fella growing up in the Caribbean, I enjoyed Stewed Chicken Liver, something I came to learn was not the norm for children my age. That love graduated to hearts and gizzards, and not only the sort of Caribbean stewed version, but in a deep and rich curry base as well.
You’ll Need…
2 tablespoons olive oil
1 medium onion (sliced)
7 cloves of garlic (smashed)
1/2 teaspoon black pepper
3/4 tablespoon Garam masala
1 1/2 tablespoons Caribbean Green Seasoning
1 3/4 tablespoons curry powder (madras blend)
2 – 2 1/2 cups water (divided)
1 small tomato (diced)
3/4 tablespoon salt
1 Scotch Bonnet pepper
1 lemon (juice)
1 lb chicken hearts (sliced 1/2)
1 lb chicken liver (1 1/2 inch pieces)
1 teaspoon Anchar Masala (or ground roasted cumin)
2 tablespoons chopped parsley
Notes: Follow along with the video below, as more about the recipe is discussed there. Including why I chose a green Scotch Bonnet pepper, how to add additional flavor to the curry by incorporating ginger, cinnamon, and bay leaves, and how to achieve a lovely gravy, if desired.
Heat the oil on a medium flame in a wide pan and add the onion, garlic, and black pepper. Reduce the heat and cook for 3 minutes before adding the Caribbean Green Seasoning and Garam Masala. Cook for another 3 minutes on low.
Add the curry powder and stir until well combined. Cook for 3 minutes, then turn the heat to medium and add 3/4 cup water. Stir in the tomato, salt, and Scotch Bonnet pepper. Bring to a rolling boil and cook for 4-5 minutes.
Do not cover the pan as we want to burn off that liquid.
In the video, I explained how I achieved separation when I passed my spoon across the bottom of the pan, meaning all the liquid was gone. Both the chicken hearts and liver were washed with the juice of a lemon and cool water, then drained. At this point, add the chicken hearts to the pot and stir well to coat with the curry base we created.
Add 1 1/2 cups of water to the pot, bring to a boil, then reduce the heat to a simmer and cook for 25 minutes.
It’s now time to add the liver to the pan and stir gently. As it comes back to a boil, reduce to a simmer, add the Anchar Masala, and cook for 5-7 minutes.
Everything should be fully cooked at this point, so you may taste and adjust the salt to your liking. Top with the chopped parsley.
Were I in the Caribbean, I’d use chopped culantro (also known as Chadon Beni) instead, and the other option is chopped coriander (also known as cilantro).
Enjoy.
