Curry Chicken Hearts And Liver
Description
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.
Ingredients
Instructions
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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.
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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.
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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.
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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.
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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.
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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).
