Chicken Giblets Fry

Almost this month is finishing. Wow, four months over! Before we even know Ramadan will come, Eid will come and go and then InShaAllah would be going home in August so the next four months are bringing in a lot of excitement, hopefully… I was wondering, whether this super fast pace of life is a reminder for us in some way or the other… I guess over thinking is also not good… What we need to do is to make the best out of the limited time we have…

Just like having some giblets… Giblets for me reminds me of the breakfast at wedding homes back home. If chicken biriyani is on menu for lunch, then breakfast is a guaranteed porotta and parts (wings, neck, giblets and liver) curry. 🙂 I am not a fan of liver but I love to have giblets and absolutely love its chewy texture. I am not sure of how healthy it is but we don’t have this frequently – maybe once in a year! – which is OK. The giblets are first pressure cooked and then saute into some flavorful masala, that has an amazing aroma all throughout the cooking process! If you love giblets like me, then do try it out… Off to the recipe…

PST: If you like a little bit of curry in it, there here is a masala recipe I posted sometime back… 🙂

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Chicken Giblets Fry

Course Sides

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Rafeeda

Ingredients

• 800 gm chicken giblets
• 3/4 tsp turmeric powder
• 3/4 tsp red chilli powder
• Salt to taste
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tbsp ginger garlic paste
• 4 green chillies chopped
• 2 sprigs curry leaves
• 1 tbsp soya sauce
• 2 tbsp chilli sauce
• 2 tbsp tomato paste
• 1 tsp garam masala powder
• 3 tbsp chopped coriander for garnish

Instructions

• Pressure cook the giblets along with turmeric powder and red chill powder without adding any water. Cook for one whistle on meduim-high heat and switch off. Allow the pressure to go by itself.
• Heat oil, allow the mustard seeds to splutter.
• Add the cumin, ginger garlic paste, chillies and curry leaves and saute for a minute.
• Add the cooked giblets along with all the water, and the remaining ingredients except the coriander leaves and cook on high flame till all the liquid is evaporated and coated on the giblets.
• Switch off, sprinkle the coriander leaves and serve as side along with chapathi or rice!