Chicken Heart Curry with Potato and Daikon is a delicious and unique dish that combines rich, flavorful chicken hearts with the earthiness of potatoes and the crisp freshness of daikon radish.
In the world of home cooking, few dishes evoke such a sense of adventure and comfort as a hearty curry. This recipe, with its tender chicken hearts, earthy potatoes, and crisp daikon radish, captures the spirit of an era when cooking was both a creative endeavor and a means of nourishing the soul.
Ingredients:
- 500g chicken hearts, carefully trimmed and rinsed
- 1 large potato, peeled and diced into rustic chunks
- 1 small daikon radish, sliced into half-moons for a touch of elegance
- 1 medium onion, finely chopped for a subtle sweetness
- 3 garlic cloves, crushed and aromatic
- A thumb-sized piece of ginger, grated to awaken the senses
- 2 tablespoons curry powder, full-bodied and fragrant
- A dash of garam masala for depth, optional but recommended
- 1 can (400ml) coconut milk for creamy richness
- 1 cup chicken broth or water, as your pantry allows
- 2 tablespoons vegetable oil, the kitchen workhorse
- 1 tablespoon soy sauce, a whisper of umami
- A splash of fish sauce, for those who dare
- Salt and pepper to taste, always with care
- Fresh cilantro, to garnish
Method:
- Prepare the chicken hearts.
Each heart, a small marvel, should be gently cleaned, trimmed of any excess fat, and set aside. Handle them with respect—they will reward you with their tenderness. - Begin the sauté.
In a well-worn pot, heat the vegetable oil. Add the chopped onion and let it soften, filling your kitchen with its inviting aroma. When the onion becomes translucent, add the garlic and ginger, allowing their fragrances to mingle in the warm air. - Brown the chicken hearts.
Now, add the chicken hearts to the pot. Stir them gently, browning them for 5-7 minutes. They’ll take on a light color, a sign that they are ready to absorb the forthcoming spices. - Infuse with spices.
Sprinkle in the curry powder, and if you’re feeling indulgent, a touch of garam masala. Stir until the spices coat the hearts, their scent rising like a faraway breeze from distant lands. - Create the sauce.
Pour in the coconut milk, its rich creaminess softening the spices. Add the chicken broth, soy sauce, and fish sauce (if using). Bring the mixture to a gentle simmer. - Add the vegetables.
Into this fragrant pool, slide the potatoes and daikon. Their sturdiness will lend body to the dish as they soak in the flavors. Cover the pot and let it simmer gently, just as you might with time itself, for 20-25 minutes or until the vegetables are tender. - Final touches.
Season with salt and pepper, adjusting to your taste. Before serving, scatter a handful of fresh cilantro over the dish—its brightness a perfect counterpoint to the curry’s deep, rich tones.
Serving Suggestions:
Serve this curry with warm rice, as the grains will soak up the flavors. For a more robust presentation, accompany it with a freshly baked naan or even a bed of steamed noodles.
A dish like this feels timeless, as though it could have been prepared in any kitchen, in any era, where food is made with patience, care, and a sense of exploration. Each bite offers something different—tender chicken hearts, the soft yield of potato, the crisp bite of daikon, all bound together by a curry as rich as the stories shared around the dinner table.