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Clover Chicken giblet curry

Chicken giblet curry

Clover Chicken giblet curry

By Abbigail Damon

500g Chicken giblets, cleaned and trimmed

1 red onion, chopped
3 cloves roasted garlic, chopped
5cm piece fresh grated ginger
2Tbsp garum masala
1tsp cinnamon
1tsp curry powder/chilli flakes
1Tbsp coriander
1Tbsp cumin
1Tbsp mustard seeds
2 bay leaves
1tsp turmeric
2 tin Rhodes quality chopped tomatoes
2Tbsp sugar
150ml cream
Salt & pepper
Fresh coriander to garnish
Krummel pap to serve

Krummel pap:
1 ½ cups boiling water

1 cup Clover Amasi
5ml salt
2 ½ cups maize meal
1 tin Rhodes quality whole corm kernels, drained
Knob of butter

For the curry, in a pot heat oil over medium heat and sauté onions until soft and translucent before adding the garlic and ginger. Add the spices and allow to toast slightly until fragrant.
Add the giblets and fry until browned and well coated in the spice paste. Add a little water if it starts to catch. Add the chopped tomatoes and sugar and allow to simmer covered for 45-60 minutes until the meat is nice and tender. Finish off with the cream  and roughly chopped coriander in the last 10 minutes of cooking.
Serve with a bowl of krummel pap
For the krummel pap pour boiling water, Clover Amasi  and add the salt into a medium sized pot and bring to the boil. Add the maize meal to the boiling water giving it a gentle stir and close the lid. Reduce the heat and simmer for 5 minutes before stirring well with a wooden spoon or large fork.Return the lid and reduce the heat.  Steam for about half an hour until the pap is cooked but be careful not to burn it.
Fluff with a fork or wooden spoon a few times during the cooking. Add the butter shortly before fluffing it for the last time and stir through corn.

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