Skin Chicken Curry Cut With Liver & Gizzard , 1Kg

Skin Chicken Curry Cut with Liver & Gizzard: Weight and Health Benefits

Weight per Piece:
The chicken curry cut with skin, including liver and gizzard, contains various parts such as the drumsticks, thighs, wings, and breast with skin left intact. Each piece typically weighs between 50 to 100 grams. Chicken liver usually weighs 20-30 grams, and gizzard pieces weigh around 15-25 grams.

Health Benefits of Eating Chicken (With Skin, Liver, and Gizzard):

1. High Protein Content: Chicken, especially with skin, is an excellent source of protein, which helps in building and repairing tissues.
2. Rich in Healthy Fats: The skin of the chicken contains healthy fats that provide energy and contribute to the flavor. These fats can help absorb fat-soluble vitamins like A, D, E, and K.
3. Vitamin A and B12: Chicken liver is a nutrient-dense part of the bird, rich in vitamin A (important for eye health and immune function) and vitamin B12 (essential for red blood cell production and brain health).
4. Iron and Zinc: The liver is also packed with iron, which prevents anemia, while gizzards are rich in zinc, supporting immune function.
5. Good for Heart Health: Gizzards, the muscular stomach of the chicken, are high in protein but low in fat, making them a heart-healthy part of the chicken to eat.

3 Indian Chicken Curry Recipes with Skin, Liver & Gizzard (Step-by-Step)

1. Chicken Curry with Skin, Liver, and Gizzard

Ingredients:

• 500g chicken curry cut with skin, liver, and gizzard
• 2 onions (finely chopped)
• 2 tomatoes (chopped)
• 2 tbsp ginger-garlic paste
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 2 tsp garam masala
• 1 cup water
• Fresh coriander for garnish
• Salt (to taste)

Steps:

1. Heat oil in a deep pan, add cumin seeds, and let them splutter.
2. Add finely chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and cook until the raw smell disappears.
4. Stir in chopped tomatoes, turmeric powder, red chili powder, and garam masala. Cook until the tomatoes soften and oil separates.
5. Add the chicken pieces with skin, liver, and gizzards. Sauté for 5 minutes until the chicken browns slightly.
6. Pour in 1 cup of water and let it simmer on low heat for 20 minutes until the chicken is tender.
7. Garnish with fresh coriander and serve hot with rice or chapati.

2. Andhra-Style Spicy Chicken Curry with Liver & Gizzard

Ingredients:

• 500g chicken curry cut with skin, liver, and gizzard
• 2 onions (sliced)
• 3 green chilies (slit)
• 2 tbsp ginger-garlic paste
• 2 tbsp oil
• 2 tsp red chili powder
• 1 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp black pepper powder
• 1 tsp garam masala
• 10 curry leaves
• Salt (to taste)

Steps:

1. Heat oil in a large pan and sauté onions, green chilies, and curry leaves until onions turn golden brown.
2. Add ginger-garlic paste and sauté until fragrant.
3. Add chicken pieces, liver, and gizzards, then stir in turmeric, red chili powder, coriander powder, and black pepper powder.
4. Cook the chicken for 10-12 minutes until it is half-cooked.
5. Add water to form a thick gravy, cover, and cook on low heat for another 15 minutes until fully done.
6. Garnish with garam masala and serve with steamed rice or parathas.

3. Kerala Chicken Roast with Skin, Liver & Gizzard

Ingredients:

• 500g chicken curry cut with skin, liver, and gizzard
• 1 onion (sliced)
• 2 tomatoes (chopped)
• 2 tbsp ginger-garlic paste
• 1 tbsp fennel seeds
• 2 tbsp coconut oil
• 2 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp black pepper powder
• 2 sprigs curry leaves
• Salt (to taste)

Steps:

1. Heat coconut oil in a pan, add fennel seeds and curry leaves. Sauté for 1 minute.
2. Add sliced onions and ginger-garlic paste, and cook until onions are soft and golden brown.
3. Stir in tomatoes, red chili powder, turmeric powder, and black pepper powder. Cook until the tomatoes break down.
4. Add chicken, liver, and gizzards, and stir-fry for 10 minutes until browned.
5. Reduce the heat and cook covered for 20 minutes until the chicken is tender and the masala is thick.
6. Garnish with fresh curry leaves and serve with appam or rice.

3 Non-Indian Biryani Recipes (Step-by-Step)

1. Chicken Mandi (Middle Eastern Style)

Ingredients:

• 500g chicken curry cut with skin, liver, and gizzard
• 2 cups basmati rice
• 1 large onion (chopped)
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp black pepper
• 1 tsp ground cinnamon
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt (to taste)

Steps:

1. In a pan, sauté onions in olive oil until golden brown. Add cumin, coriander, black pepper, and cinnamon.
2. Add chicken pieces (with skin, liver, and gizzard), and fry for 10 minutes until browned.
3. Cook the rice separately until half done, then layer the rice over the chicken.
4. Add water, cover, and cook on low heat for 25-30 minutes.
5. Once the rice is fully cooked, drizzle with lemon juice and serve with a tomato salsa or salad.

2. Persian Chicken Tahchin (Baked Rice and Chicken)

Ingredients:

• 500g chicken curry cut with skin, liver, and gizzard
• 2 cups basmati rice
• 1 cup yogurt
• 2 egg yolks
• 1 onion (sliced)
• 1 tsp saffron (soaked in water)
• Salt and pepper (to taste)
• 2 tbsp butter

Steps:

1. Marinate the chicken in yogurt, egg yolks, saffron, salt, and pepper for 2 hours.
2. Cook the rice until 70% done, and drain it.
3. Sauté onions in butter until golden, then add chicken and cook for 10 minutes.
4. In a baking dish, layer the rice, chicken, liver, and gizzards.
5. Cover the dish with foil and bake at 180°C for 30-35 minutes.
6. Serve with fresh herbs and yogurt.

3. Arabian Kabsa

Ingredients:

• 500g chicken curry cut with skin, liver, and gizzard
• 2 cups basmati rice
• 1 large onion (chopped)
• 2 tomatoes (chopped)
• 2 tsp Arabic spice mix (baharat)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 cinnamon stick
• 4 cloves
• Salt (to taste)

Steps:

1. Heat olive oil in a large pot and add the cinnamon stick and cloves. Sauté for 1 minute.
2. Add onions and cook until golden brown, then add tomatoes, Arabic spices, and chicken pieces.
3. Fry the chicken until browned, then add 3 cups of water and simmer for 20 minutes.
4. Cook the rice separately until half done, then add it to the chicken mixture. Cover and cook for 20 minutes on low heat.
5. Drizzle with lemon juice and serve with yogurt sauce or salad.

These recipes offer a combination of traditional Indian chicken curries and Middle Eastern biryani-style dishes, using chicken cuts with skin, liver, and gizzards to add extra flavor and nutrition!