The recipe today is not for those who do not like offal. At home, apart from tripe, we are quite fond of offal. I find it very amusing to my friends grimaces at the mention of the word offal! At a recent bulk order, I bought a handi pan India. The form of a handicap is perfect for braising using little water, since during the cooking, all steam is condensed and falls back into the pan. I opened my handicap by a curry of chicken hearts to butternut squash. Of course, you can use chicken or boiled eggs instead of chicken hearts.
hearts Curry Chicken butternut squash
Ingredients
500g chicken hearts
¼ of a butternut squash (about 3 cups cubed butternut 2cm)
1 onion, chopped
1 clove garlic, minced
3cm ginger, chopped 1
tbsp ghee
1 tsp garam masala
1 bouillon cube
1 tsp turmeric
1 tsp Espelette
Salt (just as the cube broth is salty) /
pepper A small bunch cilantro, chopped
Method
chop and mix the onion, garlic and ginger.
Heat ghee and well caramelized (but not brilliant) garlic, onion and ginger.
Add garam masala, broth, turmeric, chilli, coriander leaves, salt and pepper and sauté two minutes.
Add 100ml of hot water and bring to the boil.
Add the chicken hearts and cook covered over low heat for 15 minutes.
Stir the cubes of butternut squash and continue la cuisson pendant 10 minutes.
Servir avec une salade d’oignons (oignons rouges éminces, sel, poivre, jus de citron et feuilles de coriandre).
***
Today’s recipe is not for those who do not like offal. At our place, besides tripe we all enjoy offal. I find it very amusing to see my friends scowling even at the mention of the word offal! At our last grouped order, I brought a handi , a typically Indian casserole. The form of the hundi is perfect for braising, using a little water, because during the cooking the vapours are condensed and fall back in the pan. I inaugurated my hand by making a chicken heart and butternut squash curry. Of course, one can use chicken or hard-boiled eggs instead of chicken hearts.
Chicken heart and butternut squash curry
Ingredients
500g chicken heart
¼ butternut squash
1 onion, chopped fine
1 clove of garlic, chopped fine
3 cm ginger, chopped fine
1 tbsp ghee
1 tsp garam masala
1 stock cube
1 tsp turmeric
1 tps chilli powder (I used Espelette chilli)
Salt (only little since the stock cube contains salt) and pepper
A small bunch of coriander
Method
Finely chop the onion, ginger and garlic.
Heat ghee and fry these ingredients till well browned but not burnt.
Add the garam masala, stock cube, turmeric, chilli, coriander leaves, salt and pepper and fry for two minutes.
Add 100ml for hot water and bring to a boil.
Put in the chicken hearts and cook covered for 15 minutes.
Add in the butternut squash and continue cooking for 10 minutes.
Serve with an onion salad (red onions chopped in fine rings, salt, pepper and coriander leaves)
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