Chicken Heart, Gizzard and Neck Stew 

	    
              
              
  • 4 People
  • 105 min.
  • easy 
Long simmering turns hearts, gizzards and necks into deliciously tender morsels, beautifully flavoured with the subtle spicing of our Mild Durban Curry Knorr Cook-In-Sauce. 
Ingredients
  • 205 g chicken gizzards
  • 1 litre boiling water
  • 30 ml Robertsons chicken spice
  • 15 ml Robertsons Atlantic sea salt
  • 15 ml Rajah Mild and Spicy curry powder
  • 150 g chicken hearts
  • 250 g chicken necks
  • 1 sachet (48 g) Knorr mild Durban curry dry cook-in-sauce
Cooking Method
  1. 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.

  2. Then turn down the heat and simmer for about 30-45 minutes, adding more water if necessary so the pot doesn’t dry out.

  3. 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.

  4. Turn down the heat and cook for a further 30 – 45 minutes, stirring occasionally to prevent sticking.

  5. Serve hot with dumplings or pap, with a side dish of spinach or chakalaka.

  • Nut Free
  • Dairy Free
  • Gluten Free