Curried Gizzards with Coconut Milk
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
- Rinse the chicken gizzards thoroughly and trim any tough membranes. Halve large ones for even cooking.
Sear and sauté
- 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
- In the same pot, add onions, garlic, and ginger. Sauté until fragrant and translucent, about 3 minutes.
Spice it up
- Stir in the curry powder, turmeric, paprika, and cayenne. Cook for 1 minute to bloom the spices.
Tomato richness
- Add tomato paste and cook for another 2 minutes, stirring constantly to prevent sticking.
Simmer low and slow
- Return the gizzards to the pot. Pour in coconut milk and broth. Bring to a boil, then reduce to a simmer.
Let it stew
- Cover and simmer for 45–50 minutes, stirring occasionally, until the gizzards are fork-tender and the sauce is thickened.
Final flavor
- Season with salt, pepper, and a squeeze of lime juice. Garnish with fresh herbs before serving.