Pairs well with Curry Chicken Hearts and Liver
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Curry Chicken Hearts and Liver
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A traditional Caribbean dish made with chicken hearts and liver, seasoned with a blend of spices and cooked to perfection.
00:25:00 total
Serves 4
medium
Meat Main Course
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Ingredients
- chicken liver - watch the video to see (cut into 1-1.5 inch pieces)
- chicken hearts - watch the video to see (cut in half)
- lemon juice - watch the video to see (for washing)
- olive oil - 2 tablespoons (or any cooking oil)
- onion - 1 medium (chopped)
- garlic - watch the video to see (minced)
- black pepper - to taste (freshly ground)
- garam masala - 3/4 tablespoon (for flavor)
- curry powder - watch the video to see (to taste)
- Caribbean green seasoning - watch the video to see (for seasoning)
- tomato - 1 small (diced)
- scotch bonnet pepper - 1 (whole, optional)
- water - 1.5 cups (for cooking)
- salt - watch the video to see (to taste)
- anchara masala - watch the video to see (for flavor)
- parsley - watch the video to see (or cilantro, chopped)
Instructions
- Prepare the Ingredients: Wash chicken liver and hearts with lemon juice and cool water. Cut liver into 1-1.5 inch pieces and hearts in half.
- Heat Oil: In a pan, heat 2 tablespoons of olive oil over medium-low heat.
- Sauté Onion and Garlic: Add chopped onion and minced garlic to the pan, sauté for about 3 minutes until softened.
- Add Spices: Stir in garam masala and cook for 1-2 minutes.
- Incorporate Curry Powder: Add curry powder and Caribbean green seasoning, stir well.
- Add Tomato and Scotch Bonnet: Mix in diced tomato and whole scotch bonnet pepper, then add water.
- Cook Chicken Hearts: Bring to a boil, then reduce to a rolling boil for 15-20 minutes.
- Add Chicken Liver: After 25 minutes, add chicken liver and cook for an additional 5-7 minutes.
- Finish with Anchara Masala: Stir in anchara masala and adjust salt to taste.
- Serve: Garnish with parsley and serve hot.
