Chicken Liver Curry is something I occasionally crave for. It is my go-to meal when my body goes through the ‘red-meat’ craving moment. It is a rather dry curry, and it’s flavour is quite unique. It is a cheap source of meat and very high in iron. I know there are times when you think of Chicken Livers and your immediate reaction might be ‘eew yuck’, but it is high in protein and one of the top sources of Vitamin A. Chicken liver should be cooked thoroughly (all livers should be cooked thoroughly, none of this slightly pink malarkey). I know, cooking chicken liver thoroughly makes it slightly rubbery and dry, but trust me, when you make it into this curry the flavours of the livers shine through, and the sauce actually makes it less tough and rubbery.
I made this curry with panch phoron and garam masala. You can find out how to make the spice mix on the linked posts. Also, I had a stash of frozen (not dried) curry leaves that I have decided to use in this recipe. Curry leaves are the dark and aromatic leaves from the curry tree. Curry leaves are used in a lot of Indian and South East Asian dishes, as the same way that bay leaves are used in the West.
Eat with rice, or naan bread. I had this with a side salad, and it satisfied my cravings for this time.
- 500g of chicken livers (and hearts – they usually come together), cleaned, and cut into bit size pieces and left to drain in a colander
- 1 large tomato, chopped into cubes
- 1 medium red onion, roughly chopped
- 2 garlic cloves, chopped fine
- 1 tsp of panch phoron
- 1 tsp of garam masala
- 1/2 tsp of ground ginger powder
- 1/4 tsp of turmeric
- 1/4 tsp of celery salt (alternatively, just use normal salt)
- 2-3 tbsps of olive oil
- 7-10 pieces of curry leaves
- salt and pepper, to taste
- Marinade the chicken livers and hearts with the celery salt, turmeric and ground ginger. Set aside.
- In a frying pan, on medium heat, heat 1 tbsp of olive oil.
- Once hot, fry the heaped teaspoon of panch phoron until the mustard seeds starts popping.
- Add the curry leaves, onions and garlic, and cook until fragrant.
- Add the garam masala, and fry for a minute or 2.
- Add the tomatoes, and cook until the tomato starts to soften.
- Add the marinated chicken livers, and cook through, stirring often, to prevent burning.
- Cook until most of the liquid has evaporated, and serve immediately while still hot with some rice.
- Garnish with a side of sliced lime, and squeeze the lime juice on the chicken livers just before eating.