Chicken Giblet Curry – Fiji Style

If you’re looking for a rich, flavourful dish full of spices and nostalgia, this Chicken Giblet Curry is just what you need. This recipe is perfect for those who love the traditional flavours of Fiji and enjoy a slow-cooked, hearty meal. Here’s my take on this delicious curry.

Ingredients

•  Chicken giblets, cleaned and cut into pieces (soaked in vinegar and cold water to remove odours)
•  2 onions, thinly sliced
•  2 tbsp ginger-garlic-chilli paste
•  Curry leaves
•  Coriander leaves (for garnish)
•  2 tsp masala powder
•  1 tsp turmeric powder
•  1 tsp mustard seeds (sarso)
•  1 tsp cumin seeds (jeera)
•  Salt to taste
•  Avocado oil (or any cooking oil, generous amount)
•  Optional: 1 cinnamon stick, cardamom pods, or other whole spices

Steps

1.  Prep the Giblets:
   Start by soaking the giblets in cold water and vinegar for 10-15 minutes. Wash them thoroughly with cold water to ensure there’s no odor. Drain and set aside.
2.  Heat the Oil:
   In a large pan, heat a generous amount of oil over medium heat. Add mustard seeds and cumin seeds. Let them splatter for a few seconds to release their aroma. If you’d like, add a cinnamon stick or cardamom pods at this stage for extra flavor.
3.  Cook the Onions:
   Add half the sliced onions to the pan along with the curry leaves. Sauté for about 4-5 minutes until the onions turn translucent and slightly golden on the edges.
4.  Add Ginger-Garlic-Chilli Paste:
   Stir in the ginger-garlic-chilli paste, reserving a little for later. Cook for 1-2 minutes until fragrant.
5.  Add Spices:
   Sprinkle in turmeric powder and let it cook for another minute. This helps the spices release their full flavor.
6.  Add the Giblets:
   Add the cleaned giblets to the pan and stir well to coat them with the masala mixture. Fry the giblets for 10 minutes on medium heat, stirring occasionally.
7.  Season and Cook Slowly:
   Add masala powder and salt. Mix well. Cover the pan and cook on low heat, stirring occasionally. The giblets will release their own water, so allow them to cook in their juices. This slow cooking process will take 30 minutes to 1 hour, depending on your preference for tenderness.
8.  Add Water:
   Once the giblets have fried nicely and the water has reduced, add 1 cup of hot water to create a curry-like consistency. Stir and cover again, cooking on low-medium heat until the curry thickens to your liking.
9.  Add Remaining Onions and Paste:
   Add the remaining onions and the reserved ginger-garlic-chilli paste for a fresh burst of flavour. Stir well and let it cook for another 5 minutes.
10.  Finish with Coriander:
    Sprinkle fresh coriander leaves and stir in a bit of curry mate if you have it. Add a little water if serving with rice to ensure the curry isn’t too dry.

Your Chicken Giblet Curry is now ready! Serve hot with rice, roti, or bread