Curried Livers, Gizzards, and Hearts

Curried Livers, Gizzards, and Hearts

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

  1. Prepare the Ingredients:

    • Ensure all livers, gizzards, and hearts are cut to uniform sizes.
    • Chop the onion and, if using, the hot peppers.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve:

    • Serve the curried livers, gizzards, and hearts over steamed rice for a delicious and hearty meal. Enjoy!
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