Chicken Gizzard Curry
Some people are very partial to the firm, bouncy texture of this muscular second stomach where food is broken down. In some Asian countries, cooks have to skin and clean the gizzards before cooking as they generally come complete with grain. In Western countries all the work is done and they are purchased cleaned and ready to cook. They do require long cooking, so allow plenty of time to tenderise. If preferred, the gizzards can be parboiled first, then added to the spicy sauce for the second half of cooking.
500 g/1 lb chicken gizzards (giblets)
2 tablespoons oil or ghee
2 large onions, finely chopped
1 tablespoon finely chopped garlic
1 tablespoon finely chopped fresh ginger
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon chilli powder
1/2 teaspoon ground turmeric
1/4 teaspoon ground fenugreek (optional)
1 teaspoon salt or to taste
2 ripe tomatoes, chopped
Wash and clean gizzards. In a heavy-based saucepan heat the oil or ghee (or mixture of both) and on gentle heat fry the onions, garlic and ginger until soft, stirring occasionally. While they are cooking, dry-roast the coriander and cumin in a small pan, stirring constantly, until coffee-brown and fragrant. When onions are golden add the spices and cook, stirring, for 1 minute. Add salt, tomatoes and gizzards. Add boiling water to just cover, place lid on pan and simmer for 1 hour or until gizzards are tender. Serve with steamed rice.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)