Method:

1. Rinse the chicken hearts and gizzards thoroughly. If the gizzards are large, cut them into smaller pieces.
2. Boil the gizzards in a pot of water for about 30-40 minutes to soften them. Drain and set aside.
3. Heat the oil in a medium saucepan or pan over medium heat. Add the onions and cook until softened about 5-7 minutes. Add the garlic and ginger, and sauté for another minute.
4. Stir in the curry powder, cumin, coriander, turmeric, and paprika. Cook the spices for 1-2 minutes until fragrant.
5. Stir in the diced tomatoes and cook until they break down about 5 minutes.
6. Add the pre-boiled gizzards and chicken hearts to the pan. Mix well to coat them with the spice mixture.
7. Add the chicken stock. Bring the mixture to a simmer, reduce the heat, and let it cook uncovered for 20-25 minutes, or until the sauce thickens and the meat is tender. Season with salt and pepper to taste.
8. To make the garlic loaves, mix the margarine, parsley and garlic salt. 
9. Cut the bread into your desired portion size (either in halves or quarters). Then spread the sides of the loaves with garlic margarine. Toast the sides of the loaves in a pan until golden. 
10. Carefully break or cut the soft middle parts out of the bread and fill with curry. Serve.