Curry Chicken Gizzards Recipe
Chicken gizzard curry recipe
Chicken gizzards are a real treat, and one of the best things you can make with them is chicken gizzard curry.
It's such a shame that in many countries people have stopped eating such tasty morsels, but I'm lucky enough to live in Limousin, France, where the old traditions in farming and cooking are still alive and kicking.
One of the many gorgeous, traditional dishes that you might be served here is warm chicken gizzard salad, or 'salade de gesiers'. Gesiers, or gizzards, are still a delicacy in France. You don't have to limit yourself to chicken: turkey, goose and duck gizzards are also very good.
I'm also lucky enough to keep my own free range hens and geese, so guess what I thought when I was first handed a whole bag of chicken gizzards by my local butcher? You might well have guessed right!
Just what does a town girl with a huge bag of gizzards do? I got straight on to my good, gourmet friends on Twitter who assured me that nothing was more delicious that curried chicken gizzards for a fine, budget-friendly, family meal; and they passed on their tips and recipes to me.
Here's the recipe that I've used ever since and the one that I'd like, in turn, to pass onto you. Enjoy.
- 450g or 1lb chicken gizzards, prepared (you can also use goose gizzards, turkey gizzards or duck gizzards)
- 2 medium sized onions, roughly chopped
- 3 cloves garlic, crushed and finely chopped
- 1 'thumb' fresh ginger, finely chopped
- 2 large, ripe tomatoes, or one small tin
- 1 - 2 fresh or dried chilli, or half teaspoon chilli powder, finely chopped
- Hand full fresh coriander, if available
- 1 tablespoon ground coriander
- 1/2 tablespoon ground cumin
- Teaspoon turmeric
- Salt to taste
- 2 tablespoons olive oil, or similar cooking oil
- Serve with rice or couscous
Love this chicken gizzard curry recipe?
What is a chicken gizzard?
What's that saying about something being as rare as hens teeth? Hens don't have teeth so how do they 'chew' up their food? Well, hens and other fowl have gizzards that do the job.
The gizzard is part of their digestive system, (see No. 6 on this diagram). It's a powerful muscle packed with grit and the movement of the gizzard and the grit combine to grind down the seeds and grains that form a large part of the hen's diet.
If you keep hens, you must ensure that they have access to grit. Our hens are totally free range so can pick up grit as needed, but if you confine your fowl, you must give them grit.
Buy prepared gizzards or prepare them yourself
You can buy ready prepared gizzards but you might be lucky enough to have fresh gizzards, in which case you'll have to prepare them before cooking.
First you open the gizzard, clean out the grit and thoroughly wash it. Then you cut the gizzard into it's natural parts. You cut off all the connective tissue using a very sharp knife, until you are left with just the meat.
Watch this excellent video below where Hank Shaw, (Hunter Angler Gardener Cook ) shows you how to clean and prepare a gizzard.
Where to buy chicken gizzards
Chicken gizzards, depending on where you live, may not be all that easy to find. Along with pig's trotters and tripe, people have turned away from 'offal' and so you may not find it displayed in the supermarket along with the rump steak and chicken fillet.
Here in France you can get your gesiers pre-packed and boxed, all ready for use. They come with duck fat, (or something similar), so they can be fried straight away. Have a look in your supermarket and see if they stock them like this. If not, ask them to get them in.
Try your butcher. A real butcher will be cleaning chickens, or will get his chickens from a supplier. He might be able to save the gizzards, or buy them in for you. He might even prepare them for you using his nice, sharp butchers' knives.
Order your gizzards online. This is definitely the easiest thing. I found all these on Amazon and they're only one click of the mouse away!
How to prepare your chicken gizzard curry
- Prepare your gizzards by cleaning and trimming
- Chop the onions and any other vegetables roughly
- Pour in the olive oil and heat until nice an hot
- Add the onions and any other vegetable and sauté lightly
- Add the spices and cook for a minute or two
- Add the gizzards to the oil, and fry until sealed and browned
- Add the garlic and chilli and fry lightly
- Add the tomatoes and just enough water to cover the meat
- Stir, bring to the boil, turn down the heat to very low,cover and simmer for an hour or until the meat is nice and tender
- At the last minute add half the fresh corriander (if using) and cook until just wilted
- Serve with rice, naan bread or couscous and sprinkle with the rest of the fresh corriander
Add more vegetables for a nourishing meal
I like to use on-pan-cooks-all recipes and to make this into a full meal I often add more vegetables. Any of these root vegetables, or any combination of them, such as carrots, parsnip, celariac, turnip, swede (rutabaga) and potatoes can be added after the meat.
You only have to add the carbohydrates, rice, bread, pasta, couscous etc to have a really healthy, nutritious and filling meal.
Equipment needed to make gesier curry
You will probably have all the equipment needed in your kitchen already, but if not, this is what you need:
- Sharp knives to prepare the gizzards. It's well worth investing in a good, sharp, professional butcher's knife. I've included a traditional steel one, but also ceramic knives. The latter don't need sharpening an I've heard very good reports about them from friends.
- A good, wooden chopping board. I say wooden, because I'm one of the old brigade who believes that wood is best, and plastic is not 'nice' and could be unhealthy. Wood is naturally anti-bacteria and 'clean'. Keep it scrubbed down and dry at all times. A good, heavy one, like the chef's board illustrated, will not warp and will last you a lifetime. The smaller, lighter ones might be more practical though. My heavy chopping board is great but you do need to apply a bit of muscle to getting it in and out.
- A spatula to stir. Again, I've chosen wood. Clean, long lasting, cheap and it won't damage your pan.
- A large serving spoon
- A good, heavy bottomed pan. It is especially important to have a good pan with a solid, flat bottom, if you're going to leave your casserole on a wood burning stove or AGA type oven, so that you have good contact with the hot metal surfaces. If you buy a good casserole like Le Creuset, and look after it properly, it should last you a lifetime.
- A serving dish. I've chosen pretty casseroles, though, thinking that I can save a bit of dosh and save on the washing up too by serving my curry straight from one of these interesting, decorative and colourful pots.
Who eats gizzards?
People all around the world eat gizzards.
There are gizzard specialities listed in Wikipedia from all of these places:
throughout Southeast Asia, Indonesia, Portugal, the Midwestern United States,Nigeria, the Southern United States, New Orleans,Chicago ........
....France, the Dordogne, Iran, Italy, Japan, Kyusyu, Pakistan, Persia, in traditional Eastern European Jewish cuisine, Uganda, Cameroon, Nigeria, Taiwan, Trinidad, in mainland China, Sichuan, Hubei, and Northern China......
There's even an annual Gizzard Fest held in Potterville, Michigan. It's taken place every June since 2000, and includes a gizzard-eating contest!
Are you a lover of gizzards?
Have you tried gizards?
Eight good reasons to eat chicken gesiers
- They are delicious
- They're luxurious and exotic
- They're a great bargain
- They're 'green' food that would otherwise go to waste
- They're, good, old-fashioned, healthy food
- They're low in fat (but high in cholesterol)
- They're high in protein
- They're a good source of vitimin B
Just how good are gizzards for you?
Well, chicken gizzards are pretty healthy and good for you. Full of protein, low in fat and no sugar!
They have 56 grams of sodium per 100g, 2% of the daily nutritional requirements, and they are high in Vitamin B12, iron, phosphorus, niacin and zinc. Chicken gizzards are very good sources of Selenium.
The main drawback to gizzards is that they're rather high in cholesterol and contain trans fats.
Nutritional facts and figures
|Serving size: 100g|
|Calories from Fat||27|
|% Daily Value *|
|Fat 3 g||5%|
|Saturated fat 1 g||5%|
|Unsaturated fat 0 g|
|Carbohydrates 0 g|
|Sugar 0 g|
|Protein 30 g||60%|
|Cholesterol 370 mg||123%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Freezer tips - can you freeze chicken gizzards?
- To save time and fuel why not make up a big batch of curry and divide it into usable portions, (depending on you family size), and put it into the freezer. Get it out in the morning and it'll be ready to eat in the evening - no fuss.
- Keep ice cream containers to use in the freezer. Free and very efficient.
Questions & Answers
Shouldn't there be curry in a "curry" recipe?
The spices are the curry. Wikipedia suggests that Curry is a dish from the Indian subcontinent that using spices / herbs like turmeric, cumin, coriander, ginger, and chilies. You can vary these according to your taste or use a pre-mixed curry powder or paste.Helpful 1
Is there no curry in curry gizzards?
Yes, there is curry - the combination of the spices is the curry.Helpful 1
© 2012 DaisyChain