Chicken Necks in Curry

This is another delicacy that is my husband’s favorite - chicken necks. After arguments that I won’t make it, because I don’t eat it, he buys it and sneaks it into the freezer. Well, I have just given up on the argument, and have begun to make it, and just stay silent through the meals. I guess it is one of the many adjustments all couples tend to make over time. Poor man, he eats up every speck of this curry that, now, the ‘hate’ I had for it is not as much. Try it, if you have a liking for necks.

What I used: Serves 4

2lb/1kg chicken necks cut into 2 inch servings

Whole garam masala (4 cloves, ½ inch cinnamon, 1 bay leaf, ½ tsp fennel seeds, 2 green cardamoms)

3tsp olive oil
Salt to taste
1 cup onions chopped
½ cup tomatoes chopped
3 whole green chilies slit
Grind these together:

10-12 green hot chilies (add less or more as needed)

1 cup fresh whole cilantro

2 tsp ginger garlic paste
¼ tsp turmeric powder
1 tsp pepper seeds
1 tsp coriander powder

In a thick bottom skillet, on medium heat, add 2 tsp olive oil. When it begins to shimmer, add the whole garam masala, as they splatter, add the chopped onions, and cook covered. When they turn transparent add the tomatoes and cook until it is soft and pulpy. 

Meanwhile, grind it all the ingredients mentioned to a fairly fine paste.

Add the ground paste into the tomato mixture and cook covered for about 5-7 minutes on medium heat, when the raw smell of all the ingredients have disappeared, add the raw chicken neck pieces. Add salt, cover and let the mixture boil on medium-high heat for 3-5 minutes, and then on a low simmer for the next 10-12 minutes or until the necks are soft and cooked through. Garnish it with the whole green chilies.

It is complimented with flavored or plain rice. It tastes good with chapathis too. Enjoy!