Chicken liver and gizzard curry

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I love chicken gizzards because they have this chewy texture while I also love chicken livers because they have melt-in-your-mouth texture. Cooking both with masala kari or mixed spices sauce, one can bring out thw taste of these chicken parts. For this one, I didn't use coconut milk.

Oil
Garlic onions
500g Chicken gizzard
500g Chicken liver
Potatoes, cubed
Turmeric powder
Paprika powder
Bayleaves
Cracked Peppercorns
Chili powder
Chili peppers
Salt

In a wok, Saute gizzards and livers in oil, garlic and onions. Add water and bayleaves. Cover for 5 minutes in high heat. 

Add water and potatoes. In a bowl, place all spices and mix well and add hot water. Add dissolved spices to the wok. Add the chilipeppers and Cover. Let cook for 10 minutes.

Adjust taste with salt. Mash two livers to thicken the sauce.

Serve hot with rice. 





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