Chicken heart fry

My husband is a big fan of these gizzards and hearts. No matter how many times I refuse to make it, he buys it and throws it in the freezer. Today, I looked up the nutrition facts of these things to find an excuse not to make it anymore, and I did. These so called heart, liver or gizzards that is rich in minerals and iron, and high in cholesterol! Back in India, moms always made it, constantly telling us how good it was for our body. Now, I have a chance to turn their saying around. It is good once in a while, as an appetizer, I believe.

What I used: Serves 2-3 as appetizer
3 cups of raw chicken hearts
1 tsp ginger garlic paste
1 cup of onion chopped
1 cup of green pepper chopped
1 tsp chili powder
½ tsp pepper powder
¼ tsp of turmeric
2 tsp vinegar
2 tsp dry coconut
Salt to taste
1 tsp salt
Boil the hearts in ample water and salt until it is cooked. Drain. Reserve a little liquid. In a saucepan, add oil and let heat on medium –high. Add in the onions and cook until soft. Add the cooked hearts, ginger garlic paste, and toss in the powders to roast for a minute. Lower the heat to medium, add in the vinegar, ½ cup of the reserved water and salt, cook covered on low for 7-10 minutes. Sprinkle the chopped green pepper and roast for another minute. Do not overcook; the hearts will get hard instead of soft and chewy. Serve hot as an appetizer. Enjoy!

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