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.
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
Instructions
- 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).
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.
Tried this recipe?Let us know how it was!