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Learn how to make ‘Chicken Giblets Curry’ with our Chef Varun Inamdar.
Introduction –
Do you enjoy trying new foods or looking for a new way to prepare chicken? Chicken Giblets Curry is a dish you can add to your menu 🤤 a unique and delicious dish that is flavorful and nutritious, as gizzards are high in protein and low in fat. The dish is made with chicken gizzards cooked in a mixture of spices and curry paste. 🌶️😋 Watch this video to learn how to make it and then give it a try yourself!
Ingredients –
Pressure-Cook Giblets:
15-20 no. Chicken Giblets (cleaned and cut)
½ tsp Turmeric Powder
Salt (as per taste)
Water (as required)
For Spice Mix Paste:
¼ cup Dry Coconut
¼ cup Onions (sliced)
2-3 tbsp Oil
10 Garlic Cloves
¼ cup Tomatoes
4 Green Chillies
Coriander Leaves
1 tbsp Red Chilli Powder
½ tbsp Garam Masala
1 pinch of Turmeric Powder
1 inch Ginger
For Curry Preparation:
2-3 tbsp Oil
¼ cup Onions (chopped)
Coriander Leaves (chopped)
Stock Water (as required)
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About Chicken giblets curry –
Chicken giblets curry is a spicy and tasty dish that is made with chicken giblets, which are the edible internal organs of a chicken including the liver, gizzard, heart, and neck. The dish is typically cooked in a curry made with a variety of Indian spices like turmeric, chili powder, coriander powder, cumin powder, and garam masala. The dish can be made with tomato-based gravy or with coconut milk, depending on the preference.
To make chicken giblets curry, first clean and wash the giblets properly. Then, add oil to a pan and sauté onions till they turn golden brown. Add the giblets and cook for a few minutes, then add the spices and cook for a few minutes more. Add water or coconut milk to the pan and let it simmer, stirring occasionally until the giblets are cooked through and the gravy has thickened. Serve hot with rice or roti for a filling meal.
Hello you lovely people, This is me, The Bombay
Chef Varun Inamdar And welcome to 'Get Curried' Today's recipe is a
spectacularly rare recipe Chicken Giblet Curry. Let's begin. Now for this recipe of course
I'm going to use Chicken Giblets. They are Chicken offals that generally
are not the most liked across the tables But let me also tell you There are connoisseurs that
look for these recipes Across dinner tables. This one happens to be my favorite. It's a curry that we make in our homes Which is literally a
Maharashtrian style curry. But trust me, once you start making this It's going to transcend all
borders and all boundaries. Giblets in a pressure cooker To which I am going to add in Turmeric powder, Salt And along with this, water. Now this water also would
work as stock eventually. One quick stir And We are going to put the lid on. Let's pressure cook this
on medium to high flame For at least 3-4 whistles So that this is nice and tender. Well, one big mistake that a
lot of people do across homes While they are cooking
offals is, they are undercooked And that is where the
recipe starts turning wrong. So please understand The first thing is to choose
good quality giblets Or giblets as you call it.
In our language, we also
called it 'Peta' or 'Pota' Depending on the territory
that we internally live in. We need to get this cleaned properly Because it also has a yellow film on it Which tends to get bitter. It's important to peel it off. Clean it nicely If at all, it does not
get clean properly You take a knife And clean it properly so that it's clean. Then you rinse it under running water Cut it into pieces and pressure cook it. Now this is getting done,
let's move on to the next step That is making the Masala. Now this is a very
typical home style Masala. On an open flame We are going to roast Dry Coconut Or 'Copra' You will reach a point here where You need to turn the flame off Because even after turning the flame off The 'Cobr' or the 'Copra' Will continue to kind of flame up. We pick it up. Move it around like so And keep it to cool
down on the cutting board. Once this cools down Which is still going
to take a little while. We are going to slice this
into pieces or chop this up And then continue pan frying this. Now this in a lot of Maharashtrian homes Is made as a Masala And kept in the fridge
Or if for a longer time in the freezer. This is generally
known as Kaala Masala Or Black spices. This is like a wet spice mix. Which is made with Dry Coconut, Onions, Ginger-Garlic, Chillies, Coriander I'll come to all of that. For now, let's slice some Onions. Let's begin with Oil in this pan. Once the Oil just kind
of begins to heats up I'm going to add in the sliced Onions. Let's move on, to cloves of Garlic And along with this,
while this is getting cooked. I'm also going to start
slicing the Coconut. Which is now roasted And almost charred. Well, this is not only for flavour But also for color In this Gravy or Curry. Let's add in The Coconut chips or Coconut pieces Like so. One thing as a lot of
caution, specially in this recipe is that Do not get over-excited And burn the Coconut completely Because that is going to bring
in the bitter notes in this recipe. Just give it a little bit of
that deep brown black color And that's just perfect. Off goes the flame. Because the spices
now need to settle down Before we start grinding
this into a fine paste. And to make a fine paste, of course,
I'm going to add in some more ingredients
So let's do that. Let's begin with Tomatoes Chopped of course roughly. Moving on to fresh Green Chillies. Now again depending on the kind of
spice that you and your family prefer. I'm going for 4 spicy Chillies. Fresh Coriander leaves. Let's add in some Dry Spices Beginning with Red Chilli powder Garam Masala And just a touch Of Turmeric. Remembering the fact That Turmeric has already
been added in the Giblets. With this, off goes the flame. It's been 5 whistles now. I'm also adding in pieces of fresh Ginger. Let's add in Of course the mixture of Coconut, Onions and Garlic. With this, We cover this with a lid And grind this into a fine paste. Now to begin with You begin with crushing this And eventually you start
add in a little bit of water To ensure, this becomes
a nice and smooth paste. Let's do that. Let's begin with the Curry. First things first, A deep pan or a Kadai And into this Regular vegetable Oil. The Oil has heated up
Let's begin with roughly chopped Onions. Once these just kind of
begin to turn Golden Brown in color I'm going to add in the ground wet paste. Mix this well And also add in Half of the Coriander
Leaves that we had kept aside. Once Oil starts releasing
from the side of the pan We are going to add in the cooked Giblets. Of course, along with the stock. We give this a good mix And at this point in time We check for seasoning. Well, I feel it's just perfect. Let's give this a stir And allow this to simmer on medium flame For at least 5-7 minutes. So that, The Masalas, the Giblets, the Stock And all the Dry Spices All become one and flavorful. You would be wondering What this is in this little jar This is basically the water
from the rinsed mixer jar. You keep this aside because
this also has a lot of favour. In case, you feel like adding in water Then add it from this. This also is like a
secondary stock for the recipe. Let's mix this well. Allow this to simmer And with this Your Chicken Giblet
Curry is done and ready. Now whether you eat this with Parathas With Naam, with Roti,
with Chapati, with Folka Or with steaming hot Rice.
The choice is completely yours but trust me The bottom line is this is possibly
one of the tastiest Chicken Curries ever. Also, if you are making
a Chicken Thali at home Ensure this also
becomes a little part of it So that you start initiating new
innovative recipes to your family. This is me, The Bombay
Chef Varun Inamdar signing off. Bye for now.
