Fried Chicken Hearts

4 servings

60 minutes

Chicken hearts, lots of onions and lots of carrots are a sure-fire way to do it without having to do anything else. But you can enhance the sensations by adding fresh curry powder to the hearts. It's best to test the brightness and spiciness of the curry in advance so that the seasoning doesn't overshadow the hemoglobin nature of the offal.

Energy value per serving

• Calories: 286.5
• Proteins: 20.5g
• Fats: 20.4g
• Carbohydrates: 5.8g

Ingredients

• Chicken hearts: 500 g
• Onion: 1 head
• Carrot: 1 pc
• Water: 0.5 glass
• Vegetable oil: 30 ml
• Salt: to taste
• Ground black pepper: to taste
• Curry powder: to taste

Cooking steps

1. Fully thaw the chicken hearts if they were frozen. Rinse thoroughly under running water. Remove the thin transparent film.

   Required ingredients:

   • Chicken hearts: 500 g

2. Heat vegetable oil in a pan and add the hearts. Fry for 5-7 minutes.

   Required ingredients:

   • Vegetable oil: 30 ml
   • Chicken hearts: 500 g

3. Clean the onion and carrot and cut them into thin half-rings.

   Required ingredients:

   • Onion: 1 head
   • Carrot: 1 piece

4. When a crust forms on the hearts, add onion and carrot. Fry for 5-7 minutes until the onion is golden.

   Required ingredients:

   • Onion: 1 head
   • Carrot: 1 piece

5. Pour half a glass of water and simmer for 10-15 minutes, stirring regularly. Watch to ensure the hearts do not burn. Add water in time if it evaporates quickly.

   Required ingredients:

   • Water: 0.5 glass

6. Add salt and spices to taste. Remove from heat and serve the dish hot.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Curry powder:  to taste