Chicken Hearts, Carrots & Mushroom Stir-Fry

Early this morning as I was on my way to the Expresso show studios to present this recipe then BOOM! Out of nowhere, another car comes to my lane hitting my car on the passenger side.

Anyways, I didn’t get to the studio as we had to wait for the traffic officers and take statements…..

Back to the dish….

Today is International Carrot Day and I was asked to prepare a recipe using carrots.  I came up with the stir fry recipe below.  Carrots are a good source of the antioxidants, good for your eyesight, vitamin c, folic acid and many more….

Personally, I love snacking on baby carrots.  Those packets of ready to eat baby carrots were made for me.  If they are used in a recipe, I do not want them to lose that crunch.

The recipe I’m presenting uses chicken hearts.  For some reason people struggle to get them.  I’ve received a handful of emails asking where to get them.  Even the guys at Expresso could not get them (I’m told they went to three different stores) therefore I had to go buy them myself.  The one place that sells chicken hearts in Cape Town is the Gugulethu Spar.  I travel to Gugs whenever I’m looking for items such as chicken hearts, tripe (the green one) or chicken feet.  Otherwise, one can always replace them with giblets or chicken livers.

One can also play around with the recipe and add different flavourings as the recipe is quite spicy.  I’ve added sour milk, chutney and chicken stock powder to tone down the spiciness and round up the flavours.  Flour and water are added to thicken it up.

The dish is perfect for the chilly autumn and winter weather.   Last but not least, I’ve paired the dish with Vergelegen Shiraz 2010.  Any other good Shiraz will do, it perfectly washes down all that spiciness.

How do you prefer your carrots? Do you like them cooked or raw?

Chicken Hearts, Carrots and Mushroom Stir-Fry

Serves 4-6

15ml (1T) oil

500g chicken hearts, cut into strips/halves or whole

80ml boiling water

5ml (1tsp) chicken stock

15ml (1T) oil

1 onion, sliced

3 cloves garlic, sliced

5ml (1T) fresh ginger, finely chopped

2 chillies, chopped

10ml (2tsp) curry powder

1 green pepper, cut into strips

3-4 carrots, cut julienne

250ml (1cup) button mushrooms, sliced

3 tomatoes, peeled and chopped

30ml (2T) tomato paste

5 sprigs thyme, chopped

Salt and pepper


30ml (2T) chilli / tomato chutney

5ml chicken stock powder

80ml sour milk

15ml (1T) flour

30ml (2T) cold water


  1. Heat oil and fry chicken hearts stirring well until they look brown in colour.
  2. Add some water and stock and let simmer for 3 to 5 minutes, stirring in between.
  3. In another saucepan, heat oil and sauté onion, garlic, ginger and chillies.
  4. Add curry powder, green pepper, carrots, mushrooms and continue stirring for another 2 minutes. Adding a little bit of water in between.
  5. Add tomatoes, tomato paste, chicken hearts, thyme and stir and cook gently for 5 to 10 minutes.  Do not overcook the veggies.
  6. Season with salt and pepper.
  7. For variation:  Add chutney, stock powder and sour milk.  Make a paste with flour and water.
  8. Add the paste to the saucepan, stir and cook for a minute or so.
  9. Serve with pap, bread or rice.


About Author


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

Comments ( 3 )

  • Gaynor

    I’nm trying this recipe the next time i make chicken necks and gizzards

  • Shame honey. Sorry to hear about your accident. Hope you can get it sorted out quickly 🙁

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