Kerala-Style Chicken Gizzard Pepper Fry
Gizzards simmered until tender, then fried hot with shallots, curry leaves and a lot of crushed black pepper. A proper Kerala-style side.
Raw materials
Gizzard is a hard-working muscle. It needs a long, slow cook before frying.
Ingredients
Method
Do not skip the long simmer. A pressure cooker cuts it to 20 minutes.
- 01Thaw
Thaw the chicken in the fridge overnight, about 12 hours, still in its pack. Never thaw on the counter. Pat dry before cooking. Rinse the gizzard under running water to clear any grit.
- 02Simmer until soft
Put the gizzard in a pot with the turmeric, salt and water. Pressure cook for 20 minutes, or simmer covered for 40 minutes, until a knife slides in easily. Drain and slice thick.
- 03Start the fry
Heat the coconut oil in a wide pan. Fry the coconut slivers until golden and set aside.
- 04Build the base
Fry the shallots for 5 minutes until golden. Add the ginger, garlic and curry leaves for 1 minute.
- 05Fry hot
Add the gizzard, pepper and garam masala. Fry on high heat for 6 to 8 minutes, stirring, until dark and dry. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 06Serve
Fold in the coconut slivers and serve hot with parotta, rice or as a side.
Questions
Why is my gizzard rubbery?+
It was not cooked long enough. Keep simmering until a knife goes in with no resistance, then fry.
Can I cook it in an Instant Pot?+
Yes. Pressure cook for 20 minutes, release naturally, then fry.