Ok Mr. Riaz wanted chicken gizzards again and I came up with this chicken gizzard curry. I came up with this recipe and I hope you like it.
I took 1 kilo or 1 lb of chicken gizzards washed them and set them aside. In a mortar and pestle I added 1 clove, 1 kokum phool, 2 kabab chini, 1 whole dried round red chili, 1 pinch each of black peppercorns, cumin seeds, coriander seeds, mustard seeds, fenugreek seeds which I ground and set them aside.
In my pressure cooker I added 1/4 cup of olive oil, 3 curry leaves, 1 pinch of hing, 1 onion or shallot which I chopped and cooked until it was brown on high heat. I added 1 small piece of ginger that I washed and peeled and 2 cloves of garlic which I chopped then added it to the pot. I cooked it until the rawness went away.
I added the contents of the mortar that I had ground and set aside, 1 pinch each of turmeric, red chili powder, paprika, 1 tomato chopped and cooked it until it was mushy. I added 3 pinches of frozen or desiccated coconut and stirred. I added 1 bullion cube, 3 dashes of maggi or knorr aroma, 1 marble size piece of tamarind and added the gizzards and fried them in the masala.
I added 1 qt or 1 liter of water and covered the pressure cooker. I watched the safety button pop up, turned the heat down to medium and cooked it for 30 minutes. I turned the heat off and let the pressure escape before I opened it. As you can tell this curry is ready to be enjoyed with naan.
P.S. instant pot an the like method is first sauté funcion on high, add oil, fry until brown, add hing, garlic, masala. curry leaves, tomato let tomato turn mushy, add gizzards, maggi or knorr aroma and tamarind plus the coconut, water, bullion then select cancel to turn it off and select pressure cook on high after adding pressure cook lid also for 30 minutes, press quick release button.
