Guisad of Chicken Curry

Ingredients

• 2 lb (1 kg) Chicken gizzards or giblets or one whole chicken cut into 10 to 12 pieces
• 2 large Potatoes Cut into 2 inch cubes
• 2 large Onions sliced
• 4 Green chilies sliced
• ½ inch Fresh ginger cut into thin strips
• 2 large Tomatoes skinned, then sliced into small pieces
• ½ cup Ground Coconut or coconut cream
• ½ tsp Sugar
• 2 tbsp Vinegar
• 3 tbsp Ghee
• ½ tsp Salt
• ½ tsp Pepper
• 10 Red Kashmiri chilies (seeds removed)
• 4 Garlic cloves
• ½ inch Fresh ginger
• 1 tsp Cumin seeds
• 1 inch Cinnamon stick
• 4 Cardamoms
• 8 Cloves
• ½ tsp Peppercorns
• ½ tsp Turmeric
• 10 Almonds
• 10 Sultanas

Steps

1. Grind the masala paste ingredients in a food processor or blender until smooth, adding just enough water as necessary. Set aside.
2. Heat ghee in a saute pan and saute the onions until golden brown. Then add the sliced ginger and green chilies. Followed by the chopped tomatoes. Saute until the tomatoes are soft and cooked to an almost pulp. Pro tip – keep the heat on medium to low and don't make haste. We want the onions and veggies nicely sauteed without any burnt taste.
3. Next, add the ground masala and saute until nice and fragrant about 3 to 5 minutes. Pro tip – it is important to saute the masala until you get a nice fragrant aroma this means that the spices are cooked.
4. Then, add the cleaned, washed, and chopped chicken gizzards and saute for 2 to 3 minutes. Add the coconut, vinegar, sugar, and chopped potatoes. Season with salt and pepper.
5. Cover and simmer on low heat until the potatoes and chicken are both tender adding a little water if necessary. When cooked taste and adjust the seasoning adding more salt, pepper, or vinegar as necessary. Pro tip – chicken gizzards/giblets don't become very soft, It is a tough piece of meat. But, it is easy to eat and usually tables about 15 to 20 minutes to cook.