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
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.
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
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
Step 1: Heat the oil in a pan over medium heat. Once hot, add the cumin seeds and bay leaf. Fry for a minute.
Step 2: Next, add the chicken gizzards to the pan and cook them over medium heat until they absorb all the released moisture.
Step 3: Then add the chopped onions. Sauté until the onions become translucent.
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.
Step 5: Add the chopped tomatoes to the pan. Combine everything well and cook until the tomatoes become soft and pulpy.
Step 6: Once the tomatoes are mushy, add the peas to the pan.
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.
Step 8: Finally, garnish with fresh coriander and season with salt if needed. before serving your Nepali-style Chicken Gizzard Curry.
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:
Equipment
Ingredients
Gizzard
- 0.4 lb chicken gizzard
Vegetables
- ½ cup chopped onion
- ½ cup chopped tomato
- 2 tbsp chopped cilantro
- ⅓ 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
- 1½ 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
Nutrition
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!
𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!