Chicken Giblets Curry

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Chicken Giblet Curry recipe


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Chicken Giblet Curry

Ramadan Kareem to all my readers who will be fasting for the next 26 days.
May Ramadan bring us closer together and may there be peace on Earth.

Chicken Giblet Curry

Chicken Giblets Curry

Serve 4

500g chicken giblets
100ml coconut cream 
150 ml water
3 kaffir lime leaves (frozen from Asian grocer)
1 tumeric leaf -thinly sliced
salt to taste

Spice paste
2 medium size red onion - roughly chopped
5 garlic
6g galangal (frozen from Asian grocers)
10g lemongrass stalk

25g meat curry powder
1 teaspoon turmeric
  1. Process onion, galangal, garlic and lemongrass into paste. 
  2. Add curry powder and turmeric to the paste
  3. Heat up wok with 3 tablespoon canola oil and saute spice paste until fragrant. 
  4. Add gizzards. 
  5. Give a quick stir. 
  6. Add water. 
  7. Bring to boil then reduce heat to a simmer until gizzards are cooked. 
  8. Add coconut cream and kaffir lime leaves 
  9. Stir. 
  10. Add salt to taste. 
  11. Stir. 
  12. Turn off the heat as the dish starts to boil. 
  13. Stir in sliced tumeric leaf.
  14. Serve with steam rice.


3 comments:

  1. A very interesting curry. Never thought of using chicken giblets to make curry.

    ReplyDelete
  2. A lovely curry. Offals are so tasty.

    Cheers,

    Rosa

    ReplyDelete
  3. This curry looks so delicious and flavoursome. Perfect for the Winter weather right now.

    ReplyDelete