Chicken Gizzard Curry (Easy Pangra Curry)

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Chicken Gizzard Curry is packed with flavor, easy to prepare, and sure to become one of your new curry favorites! It’s a perfect side dish, great with rice or naan bread.

CHICKEN GIZZARD CURRY-2

Chicken Gizzard Curry

Chicken gizzard curry, also known as pangra curry, is popular in Nepal and other parts of South Asia.

It is a flavorful curry with chicken gizzards, onions, tomatoes, and aromatic spices. The dish is often served with rice or roti and is a favorite among meat lovers.

The gizzard, part of a chicken’s digestive system, may not be as popular as the breast or wings. Some people may find its chewy texture challenging, but I love it.

CHICKEN GIZZARD CURRY.

When cooked with the right spices, it makes a delicious side dish to pair with rice or as an appetizer.

Plus, it is a great way to add protein to any meal. It is also economical as it is usually cheaper than other chicken parts.

Here is a simple chicken gizzard curry or pangra curry recipe.

Ingredients

Ingredients for chicken gizzard curry

Chicken gizzard: Chicken gizzard. Clean the chicken gizzard thoroughly under running water. Remove any excess fat or membranes and cut them into bite-sized pieces.

Oil: Olive oil or any vegetable oil.

Onion, tomato, frozen peas (optional), and cilantro.

Spices: Ground turmeric, cumin, coriander powder, kashmiri chili, cumin seeds, and bay leaf.

Seasoning: Ginger, garlic, and salt.

Water

Instructions

ADD OIL AND ADD CUMIN SEEDS, BAY LEAF.

Step 1: Heat the oil in a pan over medium heat. Once hot, add the cumin seeds and bay leaf. Fry for a minute.

ADD CHICKEN GIZZARDS.

Step 2: Next, add the chicken gizzards to the pan and cook them over medium heat until they absorb all the released moisture.

ADD onion.

Step 3: Then add the chopped onions. Sauté until the onions become translucent.

add all spices and seasoning to the pan.

Step 4: Add the ginger, garlic, and all the spices. Stir well to combine all the ingredients and cook for another 2-3 minutes until the spices release their aroma.

add tomatoes to the pan.

Step 5: Add the chopped tomatoes to the pan. Combine everything well and cook until the tomatoes become soft and pulpy.

add frozen peas to the pan.

Step 6: Once the tomatoes are mushy, add the peas to the pan.

SERVE GIZZARD CURRY WITH RICE. (1)

Add water, and bring to a boil. Put the lid on and let it cook on low heat for 10-15 minutes until the gizzards are fully cooked and the flavors are well combined.

SERVE GIZZARD CURRY WITH RICE. (2)

Step 8: Finally, garnish with fresh coriander and season with salt if needed. before serving your Nepali-style Chicken Gizzard Curry.

SERVE GIZZARD CURRY WITH RICE.

Serve hot with rice or roti.

Serving & Storage

Serving Suggestion

  • I love to pair chicken gizzard curry with rich. Also, you can pair it with naan, roti, or boiled quinoa.

Storage Suggestion

  • You can store any remaining Chicken Gizzard Curry in an airtight container inside the refrigerator. It can safely be stored for up to three days. When you’re ready for a quick meal, reheat the curry and serve it.

Variations

Sure, here are some variations you can try on the chicken gizzard curry recipe:

  • Add vegetables: You can add vegetables like bell peppers or leafy greens to the curry to make it more nutritious and flavorful.
  • Make it creamy: Add some coconut milk or cream to the curry to make it creamy and rich.
  • Make it spicy: You can add red chili powder or green chilies if you like your curry spicy.

Other Chicken Recipes

If you would like to try other chicken recipes, here are some that you might enjoy:

CHICKEN GIZZARD CURRY- CURRY RECIPE

Chicken Gizzard Curry (Simple & Easy Pangra Curry)

Chicken Gizzard Curry is packed with flavor, easy to prepare, and sure to become one of your new curry favorites! It's a perfect side dish, great with rice or naan bread.
Print Pin Rate
CourseMain
CuisineIndian, Nepali
CategoryCurry
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings2 people
Calories220kcal

Ingredients

Gizzard

  • 0.4 lb chicken gizzard

Vegetables

  • ½ cup chopped onion
  • ½ cup chopped tomato
  • 2 tbsp chopped cilantro
  • cup frozen peas (optional)

Spices

  • ½ tsp cumin seeds
  • ½ tsp ground cumin
  • ½ tsp ground turmeric
  • ½ tsp ground coriander
  • ½ tsp red chili Kashmiri powder

Seasoning

  • salt to taste
  • 1 bay leaf
  • 1 tsp minced ginger
  • 1 tsp minced garlic

Oil

  • 1 tbsp olive oil or any cooking oil

Water

  • cup water

Instructions

  • Heat the oil in a pan over medium heat.
    1 tbsp olive oil or any cooking oil
  • Once the oil is hot, add the cumin seeds and bay leaf. Fry for a minute.
    ½ tsp cumin seeds, 1 bay leaf
  • Add the chicken gizzards to the pan and cook them over medium heat until they absorb all the released moisture.
    0.4 lb chicken gizzard
  • Then add the chopped onions. Sauté until the onions become translucent.
    ½ cup chopped onion
  • Add the ginger, garlic, and all spices; coriander, cumin, turmeric powder, and red chili powder to the pan. Stir well to combine all the ingredients and cook for another 2-3 minutes until the spices release their aroma.
    1 tsp minced ginger, 1 tsp minced garlic, ½ tsp ground cumin, ½ tsp ground turmeric, ½ tsp ground coriander, ½ tsp red chili Kashmiri powder
  • Add the chopped tomatoes to the pan. Combine everything well and cook until the tomatoes become soft and pulpy.
    ½ cup chopped tomato
  • Once the tomatoes are mushy, add the peas to the pan.
    ⅓ cup frozen peas (optional)
  • Add water and bring to a boil. Put the lid on and let it cook on low heat for 10-15 minutes until the gizzards are fully cooked, and the flavors are well combined.
    1½ cup water
  • Adjust the salt to taste.
    salt to taste
  • Finally, garnish with fresh coriander before serving your Nepali-style Chicken Gizzard Curry.
    2 tbsp chopped cilantro

Video

The nutrition information provided is an estimate and may not be exact.

Nutrition

Serving: 1g | Calories: 220kcal | Carbohydrates: 11g | Protein: 20g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 246mg | Sodium: 243mg | Potassium: 447mg | Fiber: 3g | Sugar: 5g | Vitamin A: 587IU | Vitamin C: 24mg | Calcium: 70mg | Iron: 5mg
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Non- Veg

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5 from 1 vote (1 rating without comment)