Butter chicken livers, necks and gizzards curry
8
Easy
15 minutes
45 minutes
Who says weeknight dinners have to be boring? This rich, creamy curry uses Woolworths Butter Chicken Paste to do the heavy lifting, while humble offcuts, gizzards, necks, and livers get a flavour upgrade without extra fuss.
Ingredients
Method
- 1 T Canola oil
- 500 g Woolworths Free Range Chicken Gizzards
- 500 g Woolworths Free Range Chicken Necks
- 500 g Woowlorths Free Range Chicken Livers
- 2 T Woolworths Salted Butter
- 1 brown onion, peeled and finely chopped
- 200 g Woolworths Butter Chicken Paste
- 1 cup Woolworths Ayrshire Whipping Cream
- 1 cup Woolworths Organic Liquid Chicken Stock
- Sea salt, season to taste
- 15 g fresh coriander, optional to garnish
- Squeeze of 1 Woolworths LemonGold® Seedless Lemon, optional
Method
Ingredients
1. Heat oil in a pan and sear the gizzards and necks until browned. Remove and set aside. Quickly sear the livers for colour only, then remove and set aside.
2. In the same pan, add butter and the chopped onion. Sauté until soft and translucent.
3. Stir in the butter chicken paste and cook for 2 minutes until fragrant.
4. Pour in the cream and a splash of water or stock if needed to loosen the sauce. Stir well.
Simmer the offal: Return the gizzards and necks to the pan and simmer gently for 20–25 minutes until tender and the sauce is rich and glossy.
5. Add the livers in the last 3 minutes of cooking so they stay soft and slightly pink inside.
6. Season to taste with salt, scatter with fresh coriander, and enjoy with crisp poppadoms.
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