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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash the chicken gizzards thoroughly and cut them into halves or smaller pieces.
Place the gizzards in a pot or pressure cooker with turmeric powder, salt, and water.
Pressure cook on medium heat for 4-5 whistles, or boil in a covered pot for 40-45 minutes until tender.
Drain the giblets and reserve the stock to use for the gravy base.
Heat 2 tbsp of oil in a pan. Sauté the sliced onions until lightly golden, then add cumin seeds, garlic, and ginger. Cook for 1–2 minutes until fragrant.
Stir in the grated coconut and sauté until it turns a light golden-brown. Remove from heat and let it cool.
Transfer the cooled mixture to a blender. Add the raw tomato, green chillies, fresh coriander leaves and tender stalks, Kashmiri chilli powder, garam masala, and turmeric powder. Blend into a smooth paste (add a splash of water only if needed).
Heat 3 tbsp of oil in a fresh pan. Sauté the finely chopped onions until translucent.
Add the prepared masala paste and a splash of water. Cook on medium-low heat, stirring frequently, until the oil begins to separate from the edges.
Stir in the tender, cooked gizzards and the reserved cooking stock. If you want more gravy, add a splash of hot water here. Mix well, season with extra salt if needed.
Cover and simmer for 10 to 15 minutes until the gravy thickens to your liking.
Turn off the heat and garnish with freshly chopped coriander leaves.
Serve piping hot with steamed rice, flaky parottas, soft roti, or naan.
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What is chicken pota?
Chicken gizzard — a protein-rich organ meat used widely across South Asian home cooking. Firm-textured with a mineral depth that regular chicken doesn't have.
How do I make the gizzards tender?
Pressure cook 4–5 whistles on medium with turmeric, salt and water, then let the pressure release naturally. Undercooking here can't be fixed later in the recipe.
Can I add chicken liver to this recipe?
Yes, in equal quantity, added at the gravy stage rather than the pressure cooker. The liver cooks in minutes and will disintegrate if pressure cooked.
What can I serve with Chicken Pota Curry?
Steamed rice, flaky parottas, soft roti or naan. Anything that mops up a semi-dry coconut gravy
How do I prevent bitterness in the gizzards?
Peel off the yellow inner lining completely while washing. Buy from a butcher who cleans them if you'd rather skip the job
Is this suitable for keto or paleo?
Yes to both as written — no dairy, grain or added sugar. Most of the 13 g carbohydrate per serving comes from the tomato and onion. Serve with cauliflower rice to keep the plate low-carb.
How far ahead can I make this curry?
Two days, and it tastes better on day two. The masala paste keeps 3 days refrigerated or a month frozen.
Can I use regular chicken instead of gizzards?
You can, but it's a different dish. Skip the pre-cook entirely, add curry-cut pieces to the finished masala with 1 cup hot water and simmer for 20–25 minutes. You lose the firm bite that makes pota curry distinctive.
