As a lil blowjob that grew in the Caribbean, I enjoyed the stewed chicken liver. That love graduated to heart and gravel, not just like the Caribbean stewed version, but also with a deep, rich curry base.
You need it…
2 tablespoons of olive oil
1 onion 1 (slice)
Seven cloves of garlic (destruction)
1/2 tsp black pepper
3/4 tbsp Garam Masala
1 tablespoon 1/2 Caribbean green seasonings
1 tablespoon curry powder (Madras Blend)
2 – 2 1/2 cup water (Splitting)
One small tomato (Diced)
3/4 tbsp salt
1 Scotch Bonnet Pepper
1 Lemon (juice)
1 pound chicken heart (Slice 1/2)
1 pound chicken liver (1 1/2 inch piece)
1 teaspoon Anchar Masala (or ground roasted cumin)
Two tablespoons chopped with parsley
Note: Follow the video below for more information on the recipe. Include why I chose Green Scotch bonnet pepper, how to incorporate ginger, cinnamon and bayrail to add extra flavours to your curry, and how to achieve a nice gravy if necessary.
Heat the oil over medium heat in a wide pan and add the onion, garlic and black pepper. Cook for 3 minutes, reducing heat before adding the Caribbean green seasonings and garam masala. Cook on the raw for another 3 minutes.
Add the curry powder and stir until well mixed. Cook for 3 minutes, then medium heat and add 3/4 cup water. Stir in the tomatoes, salt and scotch bonnet pepper. Bring it to a slow boil and cook for 4-5 minutes.
Don’t cover the pot as you want to burn that liquid.
The video explained how separation was achieved when passing through a spoon to the bottom of the pan. This means that all the liquid is gone. Both the chicken heart and liver were washed with juice of lemon and cold water before draining. At this point, add the chicken hearts to the pan, stir well and coat them with the curry base you created.
1 Add 1/2 cup water to the pan, bring to a boil, then cook for 25 minutes until heated.
It’s time to add the liver to the pot and stir gently. When it boils, reduce until simmer, add Anchar Masala and cook for 5-7 minutes.
At this point you need to cook everything perfectly, so you can taste and adjust the salt to your liking. Chop parsley top.
If I were in the Caribbean I would have used chopped carantro. (Also known as Chadongbeni) Instead, the other options are engraved in Coriander (also known as coriander).
enjoy.
