Chicken Hearts Curry
2 servings
20 minutes
Chicken hearts curry is a tender and aromatic dish that combines the richness of spices with the velvety texture of meat ingredients. This recipe stems from a love for experimentation and rich flavors in gourmet cuisine. Thanks to curry spices, the hearts gain a piquancy with light Eastern notes, while shallots add sweetness and depth of flavor. Cooked in a thick sauce with broth and grain flour, they become surprisingly soft and juicy. The dish pairs perfectly with rice, bulgur, or vegetable biryani, allowing for a harmonious balance of spices and textures. It's a wonderful option for lovers of unusual meat snacks who appreciate rich flavor nuances and tenderness.
1
Prepare the hearts by cutting on one side and separating the vessels.
- Chicken hearts: 750 g
2
Pour olive oil into a preheated skillet.
- Olive oil: 40 ml
3
Lay out the hearts.
- Chicken hearts: 750 g
4
Cover with a lid and cook on medium heat until the juice is completely evaporated.
5
When the hearts start to brown, add sliced onions in half rings.
- Shallot: 3 heads
6
When the onion becomes transparent, add curry and sauté the hearts for 2 minutes while stirring intensively.
- Curry powder: 2 tablespoons
7
Add 1 tablespoon of flour and mix.
- Wholegrain flour: 25 g
8
Pour in the broth, stir and cook until the sauce thickens and becomes homogeneous, stirring occasionally. This will take about 5 minutes.
- Broth (stock): 1 glass
9
It can be served with vegetable biryani, bulgur, or plain steamed rice.
