This Curried Livers, Gizzards, and Hearts recipe is a flavorful and hearty dish that combines the rich, savory taste of chicken and duck offal with aromatic curry spices. Perfect for adventurous eaters, this dish is slow-cooked to tender perfection and finished with a touch of cream, creating a comforting and exotic meal. Serve it over rice to soak up every bit of the delicious sauce.
Ingredients
- 5 lbs chicken and duck livers, gizzards, and hearts (cut duck parts to match the size of the chicken parts)
- 1 medium onion, chopped
- 1/4 cup vegetable oil
- 3 tablespoons curry powder
- 2/3 cup fish sauce
- 1/3 cup hot peppers, chopped (optional)
- 1 cup chicken stock
- 1/2 cup heavy cream
Instructions
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Prepare the Ingredients:
- Ensure all livers, gizzards, and hearts are cut to uniform sizes.
- Chop the onion and, if using, the hot peppers.
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Sauté the Onions:
- Heat a large pan over medium-high heat.
- Add the vegetable oil and chopped onions.
- Sauté the onions until they become golden brown, stirring occasionally.
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Cook the Organs:
- Add the livers, gizzards, hearts, fish sauce, and hot peppers (if using) to the pan.
- Stir well to combine.
- Reduce the heat to low, cover the pan, and cook for 15 minutes, stirring occasionally to ensure even cooking.
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Continue Cooking:
- After 15 minutes, stir the mixture again. Cover the pan and cook for an additional 20 minutes, until the organs are fully cooked through.
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Finish the Dish:
- Pour in the chicken stock and cook for 1 more minute, allowing the flavors to meld.
- Remove the pan from heat and let it cool slightly.
- Stir in the heavy cream, mixing well to create a creamy sauce.
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Serve:
- Serve the curried livers, gizzards, and hearts over steamed rice for a delicious and hearty meal. Enjoy!