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.
1
Fully thaw the chicken hearts if they were frozen. Rinse thoroughly under running water. Remove the thin transparent film.
- Chicken hearts: 500 g
2
Heat vegetable oil in a pan and add the hearts. Fry for 5-7 minutes.
- Vegetable oil: 30 ml
- Chicken hearts: 500 g
3
Clean the onion and carrot and cut them into thin half-rings.
- 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.
- 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.
- Water: 0.5 glass
6
Add salt and spices to taste. Remove from heat and serve the dish hot.
- Salt: to taste
- Ground black pepper: to taste
- Curry powder: to taste
