How to Cook Yummy Gizzard sauce with curried rice

Gizzard sauce with curried rice. fried chicken gizzards, popcorn chicken gizzards, spicy chicken gizzards, peppered chicken gizzards, chicken gizzard curry. Try the Asian delicacy of gizzards in a sauce of spicy curry. Find this Pin and more on Tastes of Asia by Asia Society.

Add chicken broth, salt, pepper, curry powder, lemon juice, and parsley. Spoon sauce over servings of hot rice. Sprinkle with a dash of paprika, if. You can cook Gizzard sauce with curried rice using 15 ingredients and 19 steps. Here is how you achieve that.

Ingredients of Gizzard sauce with curried rice

1. You need 6 of medium size carrots.
2. It's 1 handful of green beans.
3. Prepare 6 pieces of chicken gizzard.
4. Prepare 2 of green pepper.
5. It's 1 of big red pepper (tatashe).
6. Prepare 1 of big onion bulb.
7. It's of Curry.
8. Prepare of Thyme.
9. You need 1 of garlic clove.
10. You need 1 of tiny ginger piece.
11. It's of Salt.
12. It's 4 of maggie cubes.
13. Prepare 5 of cayenne pepper (atarodo).
14. Prepare of vegetable oil.
15. You need 2 cups of rice.

Chicken gizzard curry is a super healthy, budget-friendly dish for all the family. Economical, good food, deliciously healthy - a low fat dinner that makes best use of an otherwise waste product. Chicken gizzards are a real treat, and one of the best things you can make with them is chicken gizzard curry. This Curried Rice is a basmati rice recipe because it's on-point.

Gizzard sauce with curried rice step by step

1. Wash chicken gizzard and place in a clean pot. Add two cubes of maggie, curry, thyme, crushed ginger, a quarter of the onion bulb and garlic, salt to taste. Also pour in just enough water to cook it. This should take about 15 minutes.
2. While gizzard is cooking, wash and cut carrots, green beans, onions, green and big red pepper and set aside. Blend the cayenne pepper (atarodo) and set aside as well.
3. Dice carrots and cut across the green beans at short intervals, cut the peppers in such a way that you have long thin slices, cut onions just like the peppers too..
4. When gizzard is soft, take it down from the fire and place a clean non-stick frying pan over the fire. Drain gizzard and set the stock aside.
5. Fry gizzard, drain it in a colander and turn the excess oil into a metal container to cool, leaving only enough to fry the vegetables. Remember, you don't want excess oil in your sauce!.
6. Add blended pepper, a little diced onions, seasoning-curry and thyme.
7. Fry till dry. This should take 5minutes.
8. Add carrots and green beans first as they require a longer period of time to cook..
9. Stir at intervals. When carrot is abit tender, add onions and the thin slices of pepper.
10. Add maggie and salt to taste.
11. Stir fry and add the meat stock and fried gizzard..
12. Cover and allow to simmer on low heat for 3 minutes..
13. Be careful not to over cook the vegetables as you want them to be abit crunchy when the sauce is ready..
14. Place a pot over the fire, add enough water to parboil rice and allow to boil.
15. Pour rice into fast boiling water and allow to cook for 10 minutes.
16. Take down rice and wash with cold water to remove excess starch. Drain in a colander.
17. Pour enough water to cook parboiled rice till soft and add one teaspoon curry to add color, add little salt to taste. Add already washed rice and cover the pot.
18. Allow to cook till soft.
19. Serve hot!.

The nutty flavour is ideal for the flavours in this recipe, but there's plenty of other rice options that I've covered in the recipe notes. I added grated carrots and peas for extra flavour and texture - they add sweetness which really. Clean the gizzards of excess fat. Boil with a tablespoon of salt, a pinch of pepper and a pinch of oregano until Add the gizzards, taking care with splattering oil. Brown lightly and add green peppers, peas Simmer over low heat until the vegetables start to wilt.