curry chicken hearts and liver

By CaribbeanPot · 45 min

Ingredients

Instructions

1. Heat the olive oil in a wide pan over medium heat. Add the onion, garlic and black pepper, lower the heat and cook for 3 minutes.
2. Add the Caribbean green seasoning and garam masala and cook for another 3 minutes on low.
3. Stir in the curry powder until well combined and cook for 3 minutes.
4. Turn the heat to medium, add 3/4 cup of water, the tomato, salt and Scotch bonnet pepper. Bring to a rolling boil and cook for 4 to 5 minutes, uncovered, until the liquid has evaporated and the oil separates.
5. Wash the chicken hearts and liver with lemon juice and cool water, then drain.
6. Add the chicken hearts to the pot and stir to coat in the curry base.
7. Add 1½ cups of water, bring to a boil, then reduce to a simmer and cook for 25 minutes.
8. Add the chicken liver and stir gently. When it returns to a boil, reduce to a simmer, add the amchar masala and cook for 5 to 7 minutes.
9. Taste and adjust the salt. Top with chopped parsley and serve.

Summarized from CaribbeanPot's video. Watch it for the details.

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