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Chicken Gizzard and Potato Masala

Chicken Gizzard and Potato Masala

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Ingredients

1 lb chicken gizzards, halved
1 bay leaf
1 thick slice of onion
2 cups chicken broth
Salt and pepper
4 tbsp ghee
2 tsp cumin seeds
1 tsp fennel seeds
1 tsp cinnamon powder
1 tsp crushed red pepper
1 large onion, processed into a paste with 3 tbsp water
1 1/2 inch fresh ginger and 6 garlic cloves, processed into a paste with 4 tbsp water
1 tsp garam masala
1 tsp turmeric
1 tsp sugar
2 cans diced tomatoes
8 small red potatoes, cut into eighths and boiled for 10 minutes.
2 cups Tuscan kale, chopped

Directions

Bring to a boil and simmer the gizzards with the bay leaf, onion, chicken broth, salt and pepper.  Drain, reserving the broth and set aside.

Melt the ghee in a wok and cook the cumin, fennel, cinnamon and crushed red pepper until aromatic.  Add the onion paste and continue to cook for about 8 minutes.  Add the ginger/garlic paste and continue to cook for about 5 minutes.  Stir in the garam masala, tumeric and sugar, blending well.  Stir in the tomatoes, gizzards and reserved broth,  bring to a boil, then simmer for 15 minutes.  Add the potatoes and continue to simmer for 15 minutes.  Finally, add the kale and cook until wilted.

Serve with rice or chapatis.

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