Try this Chicken Gizzard Curry recipe! It’s packed with flavor, easy to prepare, and sure to become one of your new curry favorites! It’s great for dinner or lunch, served with rice or naan bread.
Chicken gizzard curry, also known as pangra curry, is popular in Nepal and other parts of South Asia. It is a spicy and 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.
When cooked with the right spices, it makes a delicious side dish to accompany 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.
Table Of Contents
#Chicken gizzard: chicken gizzards (257g)
#Oil: Olive oil or any vegetable oil
#Onion, tomato, garlic, ginger, minced and frozen peas (optional), and cilantro
#Spices: turmeric powder, cumin powder, coriander powder, Kashmiri chili powder, cumin seeds and bay leaf.
#Salt to taste
Step-By-Step Instructions On How To Make Chicken Gizzard Curry
#1. First, thoroughly clean the chicken gizzards. Rinse them under running water. Start by cleaning the chicken gizzards thoroughly under running water. Remove any excess fat or membranes and cut them into bite-sized pieces.
#2. Heat the oil in a pan over medium heat. After the oil is hot, add the cumin seeds and fry for a minute.
#3. Add the chicken gizzards to the pan and cook them over medium heat until they absorb all the released moisture. Then add the chopped onions. Sauté until the onions become translucent.
#4. 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.
#5. Add the chopped tomatoes to the pan. Combine everything well and cook until the tomatoes become soft and pulpy.
#6. Once the tomatoes are mushy, add the peas to the pan. Mix well and 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. Adjust the salt if necessary.
#7. Finally, garnish with fresh coriander before serving your Nepali-style Chicken Gizzard Curry.
Serving & Storage Suggestion
- Chicken Gizzard Curry can be served with a variety of sides. Its rich, warm flavors pair excellently with steamed jasmine rice, fluffy naan bread, or plain, boiled quinoa serving for a health-conscious twist.
- 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 for the Recipe
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: Add some red chili powder or green chilies if you like your curry spicy.
- Combine with different meats: You can combine chicken liver with chicken gizzard to make it more flavorful.
Other Chicken Recipes
If you would like to try other chicken recipes, here are some that you might enjoy:
Frequently Asked Questions
Is Chicken Gizzard Curry healthy?
Chicken gizzards are a good source of lean protein and are low in fat. They also contain various vitamins and minerals. However, the healthiness of the dish overall will depend on the other ingredients and the quantity of oil used in cooking.
Do you have to clean the chicken gizzard before cooking?
In general, it is recommended to clean chicken gizzards before cooking. It may contain grit, dirt, or residue that needs to be removed. Start by rinsing the gizzard thoroughly under cold water. Then carefully use a small knife or your fingers to remove any fat, membranes, or tough parts. After you have cleaned the gizzard, you can prepare it as you wish.
Is chicken gizzards good for you?
Chicken gizzard curry can be a nutritious dish when prepared mindfully. While chicken gizzards are rich in protein, iron, and vitamin B12, the overall healthiness of the curry depends on the cooking method and ingredients used. Controlling the amount of oil, salt, and spices can further enhance its healthiness. Pairing the curry with wholesome side dishes like vegetables or whole grains adds nutritional value.
Do I need to boil the chicken gizzard before cooking?
Boiling chicken gizzards before cooking are not necessary. It all depends on the recipes. Boiling the gizzards for a short period, usually around 10-15 minutes, can help improve their texture and ensure they are fully cooked. However, if you prefer a chewier texture, skip the boiling step and cook them directly in your chosen method.
Chicken Gizzard Curry (Simple & Easy Pangra Curry)
- 0.4 lb chicken gizzard
- ½ cup chopped onion
- ½ cup chopped tomato
- 2 tbsp chopped cilantro
- 1 tsp minced ginger
- 1 tsp minced garlic
- ⅓ cup frozen peas (optional)
- ½ tsp cumin seeds
- ½ tsp cumin powder
- ½ tsp turmeric powder
- ½ tsp coriander powder
- ½ tsp Red chili Kashmiri powder
- salt to taste
- 1 bay leaf
- 1 tbsp olive oil or any cooking oil
- Heat the oil in a pan over medium heat. After the oil is hot, add the cumin seeds and fry for a minute.
- Add the chicken gizzards to the pan and cook them over medium heat until they absorb all the released moisture. Then add the chopped onions. Sauté until the onions become translucent.
- 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.
- Add the chopped tomatoes to the pan. Combine everything well and cook until the tomatoes become soft and pulpy.
- Once the tomatoes are mushy, add the peas to the pan. Mix well and 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.
- Adjust the salt if necessary. Finally, garnish with fresh coriander before serving your Nepali-style Chicken Gizzard Curry.
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!