Wakeful in Wayne County, Pennsylvania, I mentally reviewed some of the great produce I bought at the Scranton Farmers’ Market, thinking of Indian masala.
I still had some Tuscan kale and pretty, little red potatoes that remind me of apples when they are sliced.
I remembered a large package of chicken gizzards that kept waving at me each time I opened the freezer and resolved to include them in my melange.
As the masala started to come together, my husband could not stay out of the kitchen. I should have used his distraction to ask for something utterly expensive. Like a diamond bracelet. Next time 🙂
This time I just took the picture, poured him a glass of wine and handed him a plate full of rice and masala. He was glad.
Chicken Gizzard and Potato Masala
1 lb chicken gizzards, halved
1 bay leaf
1 thick slice of onion
2 cups chicken broth
Salt and pepper
4 tbsp ghee
2 tsp cumin seeds
1 tsp fennel seeds
1 tsp cinnamon powder
1 tsp crushed red pepper
1 large onion, processed into a paste with 3 tbsp water
1 1/2 inch fresh ginger and 6 garlic cloves, processed into a paste with 4 tbsp water
1 tsp garam masala
1 tsp turmeric
1 tsp sugar
2 cans diced tomatoes
8 small red potatoes, cut into eighths and boiled for 10 minutes.
2 cups Tuscan kale, chopped
Bring to a boil and simmer the gizzards with the bay leaf, onion, chicken broth, salt and pepper. Drain, reserving the broth and set aside.
Melt the ghee in a wok and cook the cumin, fennel, cinnamon and crushed red pepper until aromatic. Add the onion paste and continue to cook for about 8 minutes. Add the ginger/garlic paste and continue to cook for about 5 minutes. Stir in the garam masala, tumeric and sugar, blending well. Stir in the tomatoes, gizzards and reserved broth, bring to a boil, then simmer for 15 minutes. Add the potatoes and continue to simmer for 15 minutes. Finally, add the kale and cook until wilted.
Serve with rice or chapatis.
Cooking in Sens 
That sounds good and I think i have some duck gizzards lurking in the freezer to give it a try 😉
Duck gizzards are the best!
🙂
i love masala!
Me too. One day I’ll have to make fish butter masala if I can find very fresh fish.
Looks wonderful – great way to use the kale!
Thanks Laura.
YUM! c
Thank you c.
wow look yummy!
Thank you Danny.
Beautiful, Rosemary. You know how much I like Indian food.
Thank you Frugal and you have a perfect feel for Indian food 🙂
Yum, masala is so warming!
Yes 🙂
One of my fav dishes. Looks good!
Thank you A.K.
Wow! Your cooking is taking on so many new ingredients and consequently so many new dishes. Great stuff.
Actually Conor, this is my usual Indian masala with a twist slightly different main ingredients https://cookinginsens.wordpress.com/2013/04/02/chicken-and-quail-egg-masala/ 🙂
I stand (lie actually) corrected. Keep up the great works.
😀
Looks delish! I’ll have to try it with chapatis!
http://www.khoasinclair.co
Good choice 🙂
Mmmmm, gizzards.
Yes! They’re not just for giblet gravy anymore 😀
Reblogged this on awesomerecipe.
Perfect – I think you really deserve that diamond bracelet 😉
Me too 😀
Reblogged this on Cappuccino.