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Cut the gizzards in half and place them in a pot with 1 litre boiling water. Add the Chicken Spice, salt and curry powder, and boil until gizzards are soft.
Then turn down the heat and simmer for about 30-45 minutes, adding more water if necessary so the pot doesn’t dry out.
Add the hearts and necks, plus the contents of the sachet of Knorr Dry Cook-In-Sauce Mild Durban Curry and another 125 ml water.
Turn down the heat and cook for a further 30 – 45 minutes, stirring occasionally to prevent sticking.
Serve hot with dumplings or pap, with a side dish of spinach or chakalaka.