Fried Chicken Hearts Recipe + Video |Keto-friendly
User Reviews
5
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Prep Time
10 mins
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Cook Time
17 mins
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Total Time
27 mins
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Servings
3
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Calories
252 kcal
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Course
Main Course, Lunch, Dinner
Fried Chicken Hearts Recipe + Video |Keto-friendly
Description
The recipe begins by cleaning chicken hearts and trimming excess fat, then boiling them for 10 minutes to tenderize. After draining, the hearts are pan-fried in olive oil with crushed garlic, ginger, and sliced spring onions. Ground turmeric, curry powder, paprika, and optional cumin powder season the hearts, providing warm and earthy flavor notes. Tomato chunks added later impart subtle sweetness and moisture.
This dish is suitable for serving alongside starchy sides such as pap, polenta, rice, cauliflower rice, or mashed vegetables, fitting a variety of meal styles. The spices create a rich and layered taste while the brief cooking ensures the hearts remain tender and not chewy.
Food safety is emphasized with thorough hand and surface cleaning when handling organ meats. To avoid toughness, boiling times are kept to 7–10 minutes per 500 grams of hearts. Variations for garnish include chives, cilantro, or parsley. Store-bought garlic and ginger paste may be used, noting added sugars if limiting carbs.
Ingredients
- 300 g chicken hearts (about 0.6 lb)
- 2 tablespoon olive oil (or your preferred choice of cooking oil)
- 1 tablespoon garlic crushed
- 1 tablespoon ginger crushed
- ½ teaspoon turmeric powder
- ½ teaspoon cumin powder optional
- ½ teaspoon salt or more to taste
- 1 teaspoon curry powder
- ½ teaspoon paprika sweet or smoky, ground
- 3 spring onion stem (and some more to garnish)
- 1 tomato (optional - to garnish)
Instructions
- Finely slice the spring onions (scallions) and slice the tomatoes into huge chunks, then set aside.
- Clean the chicken hearts and trim off any excess fat (see notes on how to clean). Next, boil the chicken hearts in a pot of boiling water for 10 minutes, discard the frothy hot water, sieve then set aside.
- Heat olive oil in a medium-sized pan or skillet, add the chicken hearts and scallions (spring onions), crushed garlic and ginger, then combine.
- Add in the salt, ground turmeric, cumin powder, curry powder, ground paprika, then combine and fry for five minutes. Add the tomato chunks, cook for a further two minutes then garnish with some sliced spring onions.
- Serve the fried chicken hearts with pap, polenta, rice, cauliflower rice, or mash.
Notes
- Wash hands and surfaces thoroughly before and after handling chicken hearts.
- Boil chicken hearts 7-10 minutes per 500g to avoid toughness before frying.
- Store-bought garlic and ginger paste can be used but check for added sugars if on low-carb diets.
- Chopped chives, cilantro, or parsley can be substituted for spring onion garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 4g | 1% |
| Protein | 16g | 32% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 136mg | 45% |
| Sodium | 467mg | 19% |
| Potassium | 306mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 655IU | 13% |
| Vitamin C | 11mg | 12% |
| Calcium | 25mg | 3% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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