This delicious pan-fried chicken hearts recipe is a must-try!! Flavored with curry powder and other flavorful spices, it is easy to make, nutritious, and will definitely make you fall in love with organ meat.
*This post contains affiliate links - as an Amazon Associate I earn from qualifying purchases, at no extra cost to you.
I do get this question a lot; what do they taste like? Chicken hearts have a similar taste and smell to chicken, but with a slightly musky and chewy texture. They taste like a mix of duck breasts and venison.
While they can be an acquired taste for some, you don’t need to worry about the flavor if you haven’t tried them before.
ingredients you will need
- Raw chicken hearts - you can get these from your local farmer's market, online, or in supermarkets. You can also find them at Asian, Hispanic, and African shops.
- Olive oil - or your preferred cooking oil. You can also use avocado or coconut oil, especially if on a low carb diet.
- Seasoning - salt, ground turmeric, cumin powder, curry powder and ground paprika.
- Vegetables - spring onions (scallions), crushed garlic and ginger, and one tomato.
The above is a summary of the ingredients you will need for this recipe, and substitutions, if any. The full ingredients and detailed instructions are provided in the recipe card below.
how to make pan-fried chicken hearts
Before we start, I have to say that I know that cooking chicken hearts or any organ meat for that matter can be very intimidating.
However, fear not as this is a very simple recipe that even a beginner can make. Here is how to go about it:-
Finely slice the spring onion (scallions). Slice the tomatoes into huge chunks, then set aside.
Clean the chicken hearts and trim off any excess fat (see the FAQ segment below).
Briefly par-boil, discard the frothy hot water, sieve then set aside. Fry them, along with the scallions (spring onion), crushed garlic and ginger.
Stir in the seasonings, then briefly pan-fry (about 5 minutes). Next, add the tomato chunks and cook for a further two minutes. Garnish and serve.
serving suggestions
- Mashed Potatoes with Gravy
- Mediterranean Yellow Rice
- Fluffy Basmati Rice
- Peri Peri Sauce
- Air fryer Broccoli
- Kachumbari Salad
- Ugali
useful tips
- Chicken hearts get chewy when cooked for too long. Boil chicken hearts for frying for 7-10 minutes, per 500 grams (about 1 lb), taking care not to overboil.
- You can use store-bought garlic and ginger paste, but keep an eye on the ingredients for added sugars if on a low-carb diet.
- As a variation, use chopped chives, cilantro (coriander), parsley, or your favourite herbs to garnish. Also feel free to use your favourite spices.
storing leftovers
Allow the chicken hearts to cool completely before transferring them to an airtight container. Keep them in the fridge for 3-5 days, or in the freezer for 2-3 months.
When ready to use, allow them to thaw in the fridge overnight then microwave them in a microwave-safe dish, covered. Seeing that chicken hearts are one of those foods that pop in the microwave during reheating, so you want to do it gently (aim for a 50-60 percent microwave power).
Also, you want to stir them every couple of seconds when reheating, to prevent splattering.
frequently asked questions
Most certainly. Due to their high fat and low-carb content, chicken hearts can perfectly be incorporated into the Keto and low carb diets. As an example, a serving of this simple keto chicken hearts recipe has 19g of protein and 7 g of net carbs (9g carbs and 2 g fiber)!! Most low carb and Keto diets recommend staying between 30g and 50g net carbs per day.
You have two methods to choose from when cleaning chicken hearts:
Method 1: The simplest method involves placing the chicken hearts in a colander and cleaning the pieces under running water until they are clean.
Method 2: Alternatively, you can clean them by soaking them in a bowl filled with water and a tablespoon of white vinegar or the juice of half a lemon. Rinse them until they are clean, which typically requires about 2-3 rinses.
Cut the chicken hearts lengthwise then into quarters, remove the arteries, excess fat, and squeeze out any excess blood that may have been trapped between ventricles. Alternatively, use a pair of sharp scissors or a knife to cut off about a quarter from the top (wider part of the chicken heart). This is the part bearing most of the excess fat, the arteries, and the aorta. The reason you want to remove the arteries, including the aorta, is because this tends to be chewy once cooked. Finally, squeeze off excess blood from the veins then rinse a couple of times with water.
They are not only a rich source of iron, selenium, zinc, and folate but a great source of coenzyme Q10 as well, an enzyme that can aid in the prevention and treatment of certain diseases. They are additionally a great source of vitamins.
In bodybuilding, chicken hearts are increasingly growing in popularity. This is because they tend to be nutrient-dense, supplying the body with key nutrients like iron, selenium, vitamin B-12, zinc, and co-enzyme B12. They are also more affordable than the classic cuts of meat.
Read more about the health benefits of chicken hearts here.
Enjoy making this recipe! Be sure to give it a review ⭐ below, or follow me for more tasty recipes on Instagram, Pinterest, Facebook and Tiktok!
Subscribe to our YouTube channel and Newsletter for regular recipe notifications!
This recipe has been improved and updated in February 2026, to a more simplified and reader-friendly version.
📖 Recipe
Fried Chicken Hearts Recipe + Video |Keto-friendly
Video
Equipment
Ingredients
- 300 g chicken hearts (about 0.6 lb)
- 2 tablespoon olive oil (or your preferred choice of cooking oil)
- 1 tablespoon crushed garlic and ginger
- ½ teaspoon turmeric powder
- ½ teaspoon cumin powder optional
- ½ teaspoon salt or more to taste
- 1 teaspoon curry powder
- ½ teaspoon ground paprika (sweet or smoky)
- 3 stems spring onion (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.300 g chicken hearts, 1 tablespoon crushed garlic and ginger, 3 stems spring onion, 2 tablespoon olive oil
- 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.½ teaspoon turmeric powder, ½ teaspoon cumin powder, ½ teaspoon salt, 1 teaspoon curry powder, ½ teaspoon ground paprika , 1 tomato
- Serve the fried chicken hearts with pap, polenta, rice, cauliflower rice, or mash.
Notes
- Always wash your hands thoroughly before and after handling chicken hearts, or any type of organ meat. Work surfaces should also be properly cleaned and sanitized.
- Chicken hearts tend to turn chewy when cooked for too long. Boil chicken hearts for frying for 7-10 minutes, per 500 grams (about 1 lb).
- You can use store-bought garlic and ginger paste, but keep an eye on the ingredients for added sugars if on a low-carb diet.
- As a variation, use chopped chives, cilantro (coriander) or parsley, to garnish.
Kelly
I’m really enjoying chicken hearts! Thank you for the new recipe idea; I can’t wait to try!!! For people who haven’t tried them, i would describe the texture close to squid.
Kate Hahnel
thank you very much! Chicken hearts are such a good source of protein and I believe that more people should try them.
Tavo
What an interesting recipe! I have never tried it but looking into trying new things!
Kate Hahnel
I hope you will get to try them soon.
Irena Macri
Love a good offal recipe. To be honest, we only had chicken livers but I loved the idea of all those spices and we followed the recipe with the liver. Turned out great. Next time I will pick up some hearts. Thanks!
Jessie
Organ meat often gets a bad wrap, but these chicken hearts were just delicious! Full of yummy gamey flavor!
Kate Hahnel
So sad so many people don't give them a chance. Glad you tried and loved them!
Vanessa
thanks for this super easy recipe! I was a bit scared before trying it as never had hearts before but it's great!
Kate Hahnel
I know what you mean. Chicken hearts can be a bit intimidating but they are very tasty and easy to prepare once you try!
Denay DeGuzman
My cousin just made this recipe and told me how awesome it was. So flavorful! I'm so happy she shared it with me.
Kate Hahnel
Happy you enjoyed them!!
Laura
Do you think duck hearts will work? The farmer I get meat from was out of chicken hearts but they have duck hearts.
Kate Hahnel
Hi Laura. Yes, you can also use duck. I have never tried them but it should be fine. Let me know how it goes.
Maureen
Very tasty and nutritious
Kate Hahnel
YES, you are right. Nutritious indeed! I wish more people knew about organ meat.