Recipe

CHILD FRIENDLY CHICKEN NIBLET CURRY

An easy peasy lemon squeezey niblet curry where children ask the famous line from Oliver Twist, "Please Sir, Can I have some more?".

Yields5 Servings
Prep Time10 minsCook Time45 minsTotal Time55 mins
 15 Chicken Niblets
 1.50 Vegetable Oil
 3 Sliced Onions
 1 tbsp Minced Garlic
 1 tbsp Minced Ginger
 3 Bay leaves
 3 Green Cardamons
 1 Large Cinnamon Stick
 1.50 tsp Fine Sea Salt
 1 tsp Rajah Mild Madras
 1 tsp Chilli Powder (optional)
 1.50 tsp Cumin Powder
 1.50 tsp Coriandar Powder
 1.50 tsp Zafrani
 1 tsp Sweet Tomato Paste
 1.50 cups Water
1

Lets prepare the chicken!

Its been heard that we should never wash the chicken because germs will spread. But growing up as a Bengali I think its fair to say that if my mother heard this, she would scream out loud and probably not even cook the chicken at all. So, in a clean metal/glass bowl, wash the chicken several times under the tap and I like to use salt and lemon juice simply because it may just be a psychological thing but I feel like it really sanitises the chicken - leave it aside to drain (preferably in a metal colander).

2

In a medium saucepan, heat the oil and add in the onions. In many Bengali kitchens, it is quite common to brown the ginger and garlic first but I feel that with this method you lose all the flavour of the ginger and garlic. Brown the onions on medium heat with salt for 25 minutes. If the onions catch, you can add a tbsp of water. During the browning and melting stage of the onions you can use a masher to help soften the onions.

3

You can add in all the whole spices at this stage: cinnamon, bruised green cardamon and bay leaves.

4

Next you want to add in all the powdered spices: Rajah mild madras, chilli powder, cumin powder and coriander powder. TOP TIP NO1: if you add in the chilli powder first and start cooking on high heat, quickly stirring you will achieve a lovely red colour to your dish. TOP TOP NO2: if you add a tsp of oil with all your spices and stir on high heat, it will cook the spices better and get rid of the raw taste.

5

Add in the chicken niblets, stir and cook for 20 minutes. Thoroughly mix together the niblets and the onion base.

6

The chicken will release its own juices it's not essential to add water. But if you like gravy in your curry, add a 1/4 or 1/2 a cup depending on how much gravy you prefer. Simmer on low heat for 10 minutes.

7

Finally, add my favourite garam masala, Zafrani. This gives the dish a lovely fragrance and it really takes it to another level.

And thats it, enjoy with hot, white basmati rice. Or mop it up with a couple of garam garam rotis.

NOTE: the chilli powder may not be suitable for your children if they really like mild curries. So you can substitute it with paprika or skip it altogether.

Growing up, we never had the luxury of eating a curry solely made up of drumsticks. In fact, a chicken only has 2 legs so between the 6 of us we had to take turns or wait till the next chicken curry to be cooked. But nowadays, we have such a variety of options at the butchers, what could be better than cooking an entire curry dish made up of only chicken drumsticks and feed these hungry, ruthless children. The leg is also their favourite piece. Niblets are slightly different to drumsticks as they are smaller in size and also softer. Be sure to ask your butcher for the skinless ones.

I have often been asked "How can I make curry for my children as they don't like spicy food". I'm the kind of mum that believes that we should eat the same meal as a family together, so two things should happen; 1) do not cook separate meals for children and 2) involving children in curry meals should not been missing out on flavoursome food. This is where Zafrani kicks in.

Zafrani is a type of garam masala which, is a blend of ground spices used extensively in Indian cuisine. The spices for garam masala are usually toasted to bring out more flavor and aroma, and then ground. But Zafran is a more sweeter, mellow tone and its perfect for Hungry Husbands niblet dish for his children. You have to try it!!!

Ingredients

 15 Chicken Niblets
 1.50 Vegetable Oil
 3 Sliced Onions
 1 tbsp Minced Garlic
 1 tbsp Minced Ginger
 3 Bay leaves
 3 Green Cardamons
 1 Large Cinnamon Stick
 1.50 tsp Fine Sea Salt
 1 tsp Rajah Mild Madras
 1 tsp Chilli Powder (optional)
 1.50 tsp Cumin Powder
 1.50 tsp Coriandar Powder
 1.50 tsp Zafrani
 1 tsp Sweet Tomato Paste
 1.50 cups Water

Directions

1

Lets prepare the chicken!

Its been heard that we should never wash the chicken because germs will spread. But growing up as a Bengali I think its fair to say that if my mother heard this, she would scream out loud and probably not even cook the chicken at all. So, in a clean metal/glass bowl, wash the chicken several times under the tap and I like to use salt and lemon juice simply because it may just be a psychological thing but I feel like it really sanitises the chicken - leave it aside to drain (preferably in a metal colander).

2

In a medium saucepan, heat the oil and add in the onions. In many Bengali kitchens, it is quite common to brown the ginger and garlic first but I feel that with this method you lose all the flavour of the ginger and garlic. Brown the onions on medium heat with salt for 25 minutes. If the onions catch, you can add a tbsp of water. During the browning and melting stage of the onions you can use a masher to help soften the onions.

3

You can add in all the whole spices at this stage: cinnamon, bruised green cardamon and bay leaves.

4

Next you want to add in all the powdered spices: Rajah mild madras, chilli powder, cumin powder and coriander powder. TOP TIP NO1: if you add in the chilli powder first and start cooking on high heat, quickly stirring you will achieve a lovely red colour to your dish. TOP TOP NO2: if you add a tsp of oil with all your spices and stir on high heat, it will cook the spices better and get rid of the raw taste.

5

Add in the chicken niblets, stir and cook for 20 minutes. Thoroughly mix together the niblets and the onion base.

6

The chicken will release its own juices it's not essential to add water. But if you like gravy in your curry, add a 1/4 or 1/2 a cup depending on how much gravy you prefer. Simmer on low heat for 10 minutes.

7

Finally, add my favourite garam masala, Zafrani. This gives the dish a lovely fragrance and it really takes it to another level.

And thats it, enjoy with hot, white basmati rice. Or mop it up with a couple of garam garam rotis.

NOTE: the chilli powder may not be suitable for your children if they really like mild curries. So you can substitute it with paprika or skip it altogether.

CHILD FRIENDLY CHICKEN NIBLET CURRY

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