Firigisi za Kuku (Chicken Gizzard Appetizer) | Pika Chakula

Firigisi za Kuku (Chicken Gizzard Appetizer)

2013-02-24
This is a traditional Tanzanian recipe for a classic upscale starter of chicken gizzards fried with chillies, garlic, ginger and curry powder.
Ingredients:
  • Gizzards of 2 chickens
  • 2 garlic cloves
  • 0.5cm piece ginger root
  • 4 dried chillies (preferably piri-piri)
  • 1/2 tbsp salt
  • 1 tbsp Malawi Curry Powder(see below for recipe)
  • 1 tsp lime juice 2 tbsp oil
Method:
Clean the gizzards, wash them and cut into bite-sized chunks. Crush the garlic and grate the ginger then mix. Pound the chillies to a paste in a pestle and mortar then mix with the salt and Malawi Curry powder. Add half the oil to a pan and gently fry the gizzards for a minute or two. Add the chilli powder mix and fry for a minute further. Add a little water and simmer for about 70 minutes, topping-up the water as required. Allow the remaining water to boil away, add the remaining oil and the garlic mix. Fry for a few minutes then add the lime juice. Heat through and serve as an appetizer, garnished with lime slices. Traditionally this is served with ice-cold beer.
Malawi Curry Powder
Ingredients:
  • 10 dried piri-piri chillies with stems removed
  • 3 tbsp coriander seeds
  • 1 tbsp black peppercorns
  • 3 tbsp poppy seeds
  • 2 tsp black mustard seeds
  • 1 tbsp cumin seeds
  • 1 tbsp turmeric
  • 10 cloves 2 tsp ground cinnamon

Method:

Heat the whole ingredients in a dry frying pan until lightly-toasted and aromatic. Then transfer to a coffee grinder and grind in an airtight container. This hot chilli powder will keep for several months.
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Recipe Comments

  1. posted by Brian on Mar 15, 2013

    My family has a curry recipe that has been passed through the generation. It is a beef curry with tomato, apple, onion, curry powder, sultanas (raisins) and beef stock. We try to taste as we go but it always seems milder when we serve it (though I suppose that might have something to do with the rice). Is there any ratio to know how much curry powder to put for a hot curry (not red, eye watering hot but a good punch that a curry should have). It’s pointless to have a curry that isn’t a hot, it isn’t a curry then.

  2. posted by Jeremy Xargor is my gamertag on Mar 15, 2013

    I make indian and mediterranean dishes from time to time. I cant seem to get the spices just right (comes out a bit bland). Is there a certain curry powder that I should use or is there a spice that I should with the curry?

  3. posted by rashest_hippo on Mar 17, 2013

    I’m talking about this curry powder that you find in Indian grocery stores. I’m looking for some recipes to cook chicken with it. Unfortunately, I don’t have an oven so don’t tell me any baking recipes!

  4. posted by Franklin Bluth on Mar 18, 2013

    I bought some curry powder yesterday and today I looked and saw that it has expired?

  5. posted by Kristian on Mar 19, 2013

    is it the cumin mostly or is it mainly the “Coriander”? or other?

    how hot madras differs from regular curry powder too? and is it better really?

    which are the other ingrediants in most curry powders? and why some have 4-5 ingrediants,,and others have 7-8?

    how much does “Ginger” or “Saffon” add to it?

    please explain what you can

    thanks for your answers!

  6. posted by johnkaiser 22 on Mar 20, 2013

    I bought a chicken curry powder in a bottle of course and used it for my recipe. I kept it at my cabinet. A year passed without my chicken curry powder used because i forgot about it. I may sound like stupid, but I’m asking if it will expire or not because there is no expiration date printed anywhere on the container/bottle.
    Of course, I have opened it. Like I said, I used it for my recipe last year…………

  7. posted by opurt on Mar 20, 2013

    Curry Powder is based largely on four spices: coriander, cumin, fenugreek and turmeric, with the possibility of many other ingredients being included. Although most westerners are not familiar with Ajwain Seed ( similar to Celery Seed ) and Kalonji ( also known as Black Seed ), I want to incorporate these heal giving seeds in a curry powder mix to use while Im driving on the road through cold Newfoundland, to put in my vegetable soups along the way ! I also want to use cinnamon, cloves, ginger, black pepper, mustard seeds, hing and cayenne.

  8. posted by RxP DarkBox on Mar 20, 2013

    I need a recipe for some seriously hot curry powder, since I’m one of those people who find commercial products to weak.
    I’m looking for something with both chili and ginger, and since i don’t own an oven, the recipe needs to be for a stove.
    Please help me…

  9. posted by Chester on Mar 22, 2013

    will this give a curry flavoured rice?

    or if have a food steamer bowl over the bowl that cook rice in with holes..would it taste very good to put vegetables sprinkled with curry powder and a bit of oil and maybe even some tomatoe paste on top?

    how this would make the rice taste?

    please explain what you can..WILL IT TASTE ALMOST AS GOOD AS A SAUTEED CURRY?

    thanks for your answers!

  10. posted by Jonathan on Mar 25, 2013

    I got some yellow curry powder from my favorite spice shop, but I’m not sure how to make a good curry with it. Can I just make a paste from the powder itself? Or do I need to make a paste in addition to using the powder? If anybody has some good, tested recipes or websites that they use, please let me know. Thanks!

  11. posted by hank baseballs on Mar 25, 2013

    I have a bag of “Hot Curry Powder” of the Indian variety, its a fresh , large bag and I would like to make a general meat marinade with some of it, any ideas? I do not have yogurt nor do I want to use any as I want to keep the marinade long term in my fridge to mix the flavors.

  12. posted by Jack Bauer on Mar 25, 2013

    So how do I make curry chicken since i have the curry powder?

    Also, the chicken was completely frozen so last night I put it in the fridge to defrost but I wont cook this till tommorow…will it still be good or should I have put it to defrost tonight instead of yesterday?

  13. posted by therundown2k3 on Mar 25, 2013

    Say for half a kilo or 1 kilo of chicken, how many teaspoons of curry powder should I add? By the way, I’m used to eating spicy and hot Indian food so I’m ok with putting in a little more. In case, you’re wondering my recipe is pretty simple. I’m gonna saute some onions in some oil, add some ginger and garlic paste, add some curry powder, add the chicken and cook with a little water.

  14. posted by dealy on Mar 25, 2013

    and how they are gathered and processed to make “Curry powder”?

    from which parts of India each are and how the people work to gather them similarly or differently? and how compared to tea leaves too? (such as jasmine tea or indian tea leaves? (what is favourite indian tea leaves called too?))

    thanks for your answres!

  15. posted by Superman on Mar 25, 2013

    My friend said there was. I have both and the only thing I notice different is the smell. Curry powder is stronger than Jamaican curry powder. Will this affect the chicken in any way?

  16. posted by Rassling Fundamentals on Mar 25, 2013

    I have curry powder and a can of coconut milk and I really want some curry. Can I make a basic curry soup with just these 2 ingredients? And if so, how much of each should I use?

  17. posted by sam N on Mar 25, 2013

    I want to make enough to serve about 20 people. I’m ordering the Sri Lankan curry powder online because I don’t have the resources to make it at home. However, I’ve no idea how much to add.

  18. posted by Phillip123 on Mar 25, 2013

    i’m kinda confused here, some recipes use curry powder while some dun. will an authetic recipe use the powder?

  19. posted by ibjammin44 on Mar 25, 2013

    I made a recipe with red curry powder instead of regular curry powder, and the taste was a little intense. I’m thinking red might be stronger? Thanks in advance

  20. posted by LN13 on Mar 25, 2013

    Okay I tasted one while living in south Africa and I want to have some here but I don’t know what to add to the curry powder. Help needed!

  21. posted by MAK & CHEESE on Mar 25, 2013

    is Mc Cormick kind of a “Americanised version” of realy Indian Curry powder? why, how so? and how natural are its ingrediants?

    also, how compared in prices and where can find really good curry powder? and which brands? how expensvie?

    any help appreciated

    thanks for your answers!

  22. posted by heavenly sword on Mar 25, 2013

    I have potatoes, onions, garlic, chicken, a few vegetables, and curry powder.
    My question is how much water would I need for a 3.50 oz or 100g pack of curry powder? and also the process of making chicken curry with the ingredients listed and maybe add on to it.

  23. posted by uberfailz on Mar 25, 2013

    I’m cooking curry chicken, and I ran out of curry powder.. Went to the store and all they have is Jamaican curry…

  24. posted by nyyankees1123 on Mar 25, 2013

    also, is Curry powder in the small containers in stores any better or worse than what you buy in the large containers or in bags? (what size are the small containers..if know and how much money? how much save if buy the large 14 -16 oz containers online? WHY ANYONE PAYS THE RIDICULOUS PRICES FOR THE SMALL CONTAINERS AT SUPER MARKET,,WHEN YOU CAN ORDER ONLINE FOR OVER HALF THE PRICE?

    please explain what you can.

    thanks for your answers!

  25. posted by John on Mar 25, 2013

    I’m using a recipe that calls for 1 1/4 tsp cumin, 1 1/4 tsp coriander, and 1/2 tsp turmeric.

    I don’t have all of these spices, but they’re similar to curry powder, so I want to substitute that instead. How many teaspoons of curry powder should I substitute?
    I’m too broke to afford new spices.

  26. posted by Shay H on Mar 25, 2013

    I’m planning to make curry beef korokke (japanese croquette) which requires some curry powder. Can I just use the regular curry powder (mine is medium curry powder which is commonly used in indian cuisine), then?
    Thank you

  27. posted by Kaden on Mar 25, 2013

    Is it possible to just boil chicken with some onions and potatoes and then just add curry powder to make curry? Or even without onions and potatoes and just boiled chicken? And what type and kind of curry powder should I use?

  28. posted by Ryan Dunn on Mar 25, 2013

    In a recent dish of bobotie I used an Indian curry spice mix. I would love to have a recipe for a Cape Malay curry spice mix (curry powder). I suspect the basic spices are similar, but I am interested in how it might be different. Also, any sources for buying it commercially in the USA (Austin, Texas specifically). Thanks.

  29. posted by mendhak on Mar 25, 2013

    I want to make my own curry powder mix – what spices are used please?

  30. posted by SKATEskum on Mar 25, 2013

    I have all the indivdual ingredients for a curry powder, but every recipe I have found so far online calls for seeds, not ground powders. Or an easy way to convert seed measurments to ground powder measurments.

  31. posted by Noe R on Mar 25, 2013

    Any recipe made from normal household ingredients.
    W/O the curry powder, turmeric, or masala.
    It’s all confusing and I just want to eat simple curry that’s easy to make.
    And I’m only a teen, I can’t drive yet to go get the ingredients, and my parents are busy, so I can’t.
    And I’m desperately hungry!!

  32. posted by toast on Mar 25, 2013

    also, is Curry powder in the small containers in stores any better or worse than what you buy in the large containers or in bags? (what size are the small containers..if know and how much money? how much save if buy the large 14 -16 oz containers online? WHY ANYONE PAYS THE RIDICULOUS PRICES FOR THE SMALL CONTAINERS AT SUPER MARKET,,WHEN YOU CAN ORDER ONLINE FOR OVER HALF THE PRICE?

    please explain what you can.

    thanks for your answers!

  33. posted by The Inc on Mar 25, 2013

    I would like to make an all purpose Curry powder (very spicey). I would like to know some good traditional recipes.

  34. posted by Jesse on Mar 25, 2013

    I bough some ‘mild’ curry powder and if still was a bit too strong.

  35. posted by Hannah on Mar 25, 2013

    Say they just made the medium curry powder and you wanted a mild curry could you not just add less powder and for hot add more .Got thinking about this after seeing a cooking programme and they said use only mild curry powder .So am i right or wrong or is there another reason for the different strengths off powder?

  36. posted by kamikami on Mar 25, 2013

    I want to make curried eggs for lunch but i only have mild indian curry powder will it taste alright???? Is there any difference?
    Thanx

  37. posted by stephen m on Mar 25, 2013

    I have hot curry powder that I want to bake some chicken breasts with. What else should I use?
    Just spices please! I want something simple – just to defrost the chicken and then season with the curry. I just don’t know what other seasonings should go with it. Thank you for all the answers so far, though!

  38. posted by sarah w on Mar 25, 2013

    I have a few “test” jars of curry powders from an indian and asian background. Some of them are:
    Madras chicken curry blend
    butter chicken curry blend
    Malay lamb curry
    Sri lankan chicken curry
    Indian chicken
    Vindaloo and there’s a couple more.

    I would like to make curried eggs. the kind that you boil, mash, and add curry powder and mayo.

    My question is: Can i use any of these curry powders? Or do i have to get the bland “curry powder” from greens or whoever makes it?

  39. posted by happyha31 on Mar 25, 2013

    I have some lemon disinfectant stuff, and if I spray curry powder or this tikka massala mix stuff I have with it, it turns from yellow to pink.

    I haven’t seen it do this with anything else. Why does it do this?

  40. posted by Michael on Mar 26, 2013

    My goal is to make a generic curry sauce (not a full dish like curry chicken, etc) that I can use to dip bread in, serve on plain rice as a gravy, and so on. The curry powder I have contains the following ingredients:

    Corriander, Chilli, Cumin, Fennel, Tumeric, Dhal, Pepper, Cinnamon, Cardamom, Star Anise, Cloves, “And other spices”

    Thank you!

  41. posted by Kristian on Mar 26, 2013

    I have a recipe that calls for curry powder, but don’t have any on hand and couldn’t find any in the store. What can I use in place of that? The other spices are onion powder, dry mustard, salt garlic powder paprika and ground red peper. Help!!!

  42. posted by Sophia C on Mar 26, 2013

    I have been browsing online to buy the ingrediants for Indian dishes but am confused.

    Has anyone been here before – is it best to buy separate spices, mixed spices or just plain curry powder.

    Thanks.

  43. posted by SKATEskum on Mar 26, 2013

    I’m making Curry Chicken

    I have around 4lb chicken breast meat, and 7 piece of Idaho potatoes(diced and boiled soft)

    I wondering how many Madras curry powder should i use?

    I’m making Curry Chicken
    i got a can of cocunut milk too..

  44. posted by Elijah luv on Mar 26, 2013

    and how they are gathered and processed to make “Curry powder”?

    from which parts of India each are and how the people work to gather them similarly or differently? and how compared to tea leaves too? (such as jasmine tea or indian tea leaves? (what is favourite indian tea leaves called too?))

    thanks for your answres!

  45. posted by Kevin on Mar 26, 2013

    I’m making a curry tonight for dinner and was just wondering how many spoons of curry powder make which strengths of curry?

    Making a pot for 3 people if that helps with quantity’s

  46. posted by Xbox360king on Mar 26, 2013

    I used to be able to buy Keens brand mild curry powder at the supermarket but it seems to have disappeared altogether. Does anyone know if it is still available and from where?

  47. posted by fattiemanny on Mar 26, 2013

    my uncle spilled heap of curry powder on my carpet by mistake and then tried to clean it up with a wet towel.now it all messed up n i dont know a good way to clean it up.i tried vacuming it but it doesnt go away. plus i just insatalled the carpets.

  48. posted by sethburger on Mar 26, 2013

    also, if can quickly list the different vegetables and meats, and ways to use curry powder? how much can use MINIMUM in 1 month ,if use a bit every day?

    thansk for your answers!

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