Combine the Robertson’s Chicken Spice and Flour. Toss the hearts and necks in the mixture to coat.
Fry the chicken hearts and necks in batches in the oil for 10 – 12 minutes until crispy. Remove from pan and set aside.
Pour any excess oil from the pan and then, fry the onion and green pepper until soft. Add the Rajah Flavourful & Mild Curry Powder and fry for a minute to release flavours. Return the crispy necks and hearts to the pan.