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Curry chicken liver and hearts in a skillet on the stove

Curry Chicken Hearts And Liver

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.
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Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion sliced
  • 7 cloves 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 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 Amchar Masala or ground roasted cumin
  • 2 tablespoons chopped parsley

Method
 

  1. 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.
    Ingredients laid out for curry chicken liver and hearts
  2. 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.
    Add in curry powder
  3. 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.
  4. 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.
  5. 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.
    Add in chicken liver
  6. 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).
    curry chicken liver and hearts cooking in a skillet on the stove

Notes

Follow along with the video, 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.

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