Curried Gizzards with Coconut Milk: A Spicy, Creamy Twist on a Classic

If you're someone who loves bold flavors, rich textures, and a little culinary adventure, this Curried Gizzards with Coconut Milk recipe is going to be your new obsession. Chicken gizzards are often overlooked, but when simmered in a spiced coconut curry, they become tender, flavorful bites that rival any comfort food. This dish bridges the hearty soulfulness of gizzard stew recipe traditions with a touch of island-inspired creaminess—think Caribbean flair meets southern depth, with a nod to gullah geechee recipes that celebrate resourceful and flavorful cooking.

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Curried Gizzards with Coconut Milk

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine Caribbean, South African

Servings 4

Equipment

• Heavy-bottomed pot or Dutch oven Ideal for slow simmering and building flavor.
• Knife and Cutting Board For prepping gizzards and aromatics.
• Wooden spoon Great for stirring without scratching cookware.
• Colander Useful for rinsing the gizzards before cooking.

Ingredients

  

• 1.5 lbs chicken gizzards cleaned and halved
• 1 can 13.5 oz coconut milk, full-fat for richness
• 1 medium onion finely chopped
• 4 garlic cloves minced
• 1 tablespoon fresh ginger grated
• 2 tablespoons curry powder Jamaican-style preferred
• 1 teaspoon paprika
• 1 teaspoon turmeric
• ½ teaspoon cayenne pepper optional, for heat
• 2 tablespoons tomato paste
• 2 tablespoons vegetable oil
• 1 cup chicken broth or water
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish
• Juice of half a lime

Instructions

 

Prep the gizzards

1. Rinse the chicken gizzards thoroughly and trim any tough membranes. Halve large ones for even cooking.

Sear and sauté

1. Heat oil in a Dutch oven over medium-high heat. Add the gizzards and sear for about 5 minutes until lightly browned. Remove and set aside.

Build the base

1. In the same pot, add onions, garlic, and ginger. Sauté until fragrant and translucent, about 3 minutes.

Spice it up

1. Stir in the curry powder, turmeric, paprika, and cayenne. Cook for 1 minute to bloom the spices.

Tomato richness

1. Add tomato paste and cook for another 2 minutes, stirring constantly to prevent sticking.

Simmer low and slow

1. Return the gizzards to the pot. Pour in coconut milk and broth. Bring to a boil, then reduce to a simmer.

Let it stew

1. Cover and simmer for 45–50 minutes, stirring occasionally, until the gizzards are fork-tender and the sauce is thickened.

Final flavor

1. Season with salt, pepper, and a squeeze of lime juice. Garnish with fresh herbs before serving.

Pairings

This curried gizzards dish pairs wonderfully with steamed jasmine rice or warm naan bread to soak up the coconut-rich gravy. You can also serve it alongside fried plantains or a fresh cucumber salad for a cooling contrast. If you're into fusion ideas, try it over creamy grits as a nod to gullah geechee recipes. And for something extra, serve it with a small side of gizdodo—fried gizzard and plantain stir-fry—for the ultimate gizzards experience.

FAQs

1. What kind of gizzards should I use?

Stick with chicken gizzards—they're the most accessible and cook down beautifully in stews and curries. For a chicken gizzard recipe easy approach, ensure they’re pre-cleaned or cleaned well at home before cooking.

2. Can I make this in an air fryer?

While this is a stewed dish, you can first crisp up the gizzards using an air fryer gizzards recipe approach to add extra texture before simmering.

3. Can I swap gizzards for something else?

For something adventurous, you could try alligator recipes or even adapt the seasoning profile to a frog legs recipe. If you enjoy rich game flavors, a grouse recipe could carry the same spices well, though it would require shorter cook times.

4. How do I make gizzards more tender?

Simmering them gently for at least 45 minutes in a flavorful liquid is key. Some like to pre-boil them or use a pressure cooker to cut down on time. The fried chicken gizzards recipe crowd often tenderizes with buttermilk or slow-cooking methods before frying.

5. What if I want gravy-style?

You can reduce the coconut milk a bit more and add a cornstarch slurry for a thicker finish—turning it into a fantastic gizzards and gravy recipe you could serve over mashed potatoes or rice.