Chicken Heart, Gizzard and Neck Stew
Long simmering turns hearts, gizzards and necks into deliciously tender morsels, beautifully flavoured with the subtle spicing of our Mild Durban Curry Knorr Cook-In-Sauce.
- 205 g chicken gizzards
- 1 litre boiling water
- 30 ml Robertsons chicken spice
- 15 ml Robertsons Atlantic sea salt
- 15 ml Rajah Mild and Spicy curry powder
- 150 g chicken hearts
- 250 g chicken necks
- 1 sachet (48 g) Knorr mild Durban curry dry cook-in-sauce
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