Kukulhu Kurandi Riha | Lonumedhu

Kukulhu Kurandi Riha

 

This chicken gizzard curry takes a while to cook. No one likes a rubbery gizzard and the long simmering time ensures they turn out tender and flavourful.

Our curry is a bit spicy. So you might want to cut down on the curry powder if you want it milder.

Serves: 4

Ingredients:

  • 2 large onions
  • 1 tsp. grated garlic
  • 1 tsp. grated ginger
  • 2 large tomatoes
  • 2 tbsp. oil
  • 20 curry leaves
  • 1 inch cinnamon
  • 2 cardamom pods
  • 1 clove
  • ¼ scotch bonnet pepper (or to taste)
  • 3 tbsp. Lonumirus curry powder
  • 1 kg chicken gizzard
  • 4 cups water
  • 2 tsp. salt (or to taste)
  • 2 tsp. tamarind paste (without seeds)
  • ½ cup boiling water (to make tamarind water)
  • ¼ cup thick coconut milk

 

Instructions:

  1. Slice the onion thinly. Grate the ginger and garlic. Cut open the tomatoes, deseed them and cut into 1 cm thick pieces.
  2. Heat the oil in a large pot and once heated, add the onions, curry leaves, cinnamon, cardamom, clove and scotch bonnet pepper. Stir fry until the onions soften and starts looking translucent. Add the ginger and garlic and stir fry for another minute or until you get a nice garlic and ginger aroma.
  3. Add the tomatoes and give it a good mix. Put the lid on the pot and let it cook for around 5 minutes.
  4. Add the curry powder, mix, and then stir fry for around a minute or until you can smell the spices (our curry is spicy, so remember to cut down if you want a milder curry).
  5. Add the chicken gizzard and give it a good mix (we gave it a good wash and cut any overly large pieces in half prior to adding to the pot). Stir fry for another minute.
  6. Add the water and the salt. Mix to combine and with the lid on, bring the contents of the pot to a boil. Then let it simmer over medium heat for 20 minutes. Do note that we want a medium simmer and not a gentle simmer.
  7. While the curry is simmering, make the tamarind water by combining the tamarind paste and boiling water in a bowl. Let it sit until you have you use it.
  8. When the 20 minutes is up, add 5 tbsp. of the tamarind water to the pot, mix to combine and with the lid half off, let it cook for 30 minutes; medium simmer again. You can give it a stir now and then.
  9. Take off the lid and let it continue simmering for another 15 minutes or until the gizzards are tender. Give it a stir now and then. By now the curry should have reduced quite a bit too.
  10. Add the coconut milk, stir to combine and let it cook for another minute and you are done. Remember to do a taste test and make any final adjustments you’d like.
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