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image of the Sri Lankan devilled chicken gizzards

Extra Spicy Deviled Chicken Gizzards

Spicy devilled chicken gizzard, a culinary masterpiece that tantalizes the taste buds, is a true delight for those who crave a fiery and flavorful experience.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 10
Course: Dinner
Cuisine: Sri Lankan
Ingredients Equipment Method

Ingredients
  

pre-cooking
  • 2 lb. Chicken gizzards Cleaned
  • 2 tsp mild yellow curry powder
  • 2 tsp salt
  • 1 tbsp coconut vinegar
  • 1 inch piece of ginger
  • 2 inch stick of cinnamon
  • 1 stem of lemongrass
Final cooking
  • 1 medium carrot julienned
  • 2 sticks of celery julienned
  • 1 medium red onion thinly sliced
  • 1 cup shredded Bok choy leaves
  • 1 inch piece of lemongrass
  • 1 tsp ginger garlic paste
  • 2 tbsp red curry powder
  • 1 tsp black curry powder
  • 1 tbsp dark soya sauce
  • 1 tbsp tamarind juice concentrate
  • 1 tbsp chili flakes cayenne pepper flake
  • 2 to 3 tbsp coconut oil
  • 1/2 tsp mustard seeds

Equipment

  • 1 clay cooking pot optional

Method
 

Precook preparation
  1. Clean chicken gizzards by rubbing salt and lime juice and rinsing in cold water.
  2. Make a stock with boiling salt, coconut vinegar, ginger, cinnamon, stem and root of lemongrass and a tsp turmeric powder in a pot with plenty of water.
  3. Cook chicken gizzards in this stock for 15 to 20 minutes until tender. Drain and allow gizzards to cool down. Slice it into bite sized pieces.
Cooking and assembling deviled Chicken gizzards
  1. Coat precooked gizzard in red curry powder, black curry powder, tamarind juice concentrate, salt (salt is optional and only if your gizzards aren't seasoned well. Soya sauce in the finishing has salt in it so be mindful of the seasoning that you use in this step). Rub the seasoning in to coat the gizzards well.
  2. Add coconut oil and roast the gizzards in the clay pot, stirring frequently until gizzards are well browned.
  3. Remove chicken gizzards. In the same pan heat a little extra coconut oil. Add mustard seeds and allow it to sputter.
  4. Add ginger, garlic, and lemongrass in the same pan and once they are soft add sliced onions, carrot. Cook for couple of minutes until they begin to soften up. Add julienned celery. Sute for another minute.
  5. Return the chicken gizzards back to the pan and toss with vegetables. Add soy sauce and a cup of Boc choy. Give a through mix in. Sprinkle chili flakes and mix that in as well. Finish by turning the flame off cover and let it stand for five minutes until flavors are absorbed. Remaining heat from the clay pot will be sufficient.