Full-flavoured chicken livers cooked by simmering in a curry base of onions, tomatoes, and a combination of popular Indian spices. This liver masala curry is an experience you should try!
Chicken livers are a rich source of essential vitamins including Vitamin A and B12, and minerals like Iron and Phosphorus. However, as you would have already heard, they are quite high in cholesterol. Enjoyed in moderation, chicken livers are a great variety of proteins.
Here is the thing about liver delicacies – either you love it, or you don’t. There isn’t much of a middle ground here! As this recipe would testify, I fall into the former category. I love it, love it, love it! 🙂 So if you love livers, you are going to love this liver masala curry.
While growing up, chicken curry was a weekend speciality in my mom’s kitchen. Her signature chicken curry comprised of two distinct stages – the first one involved cooking the chicken in some basic spices and seasoning. And the second one, where shallow-fried onions, tomatoes, and herbs were cooked with more spices and added to the chicken. She will scoop out the livers before the second step as the stirring could potentially crush them to pieces. This interim “snack”, while we waited for the curry to be ready for lunch, is how I acquired my love for chicken livers!
About this liver masala curry
I usually soak the chicken livers in vinegar and turmeric powder. It is believed to remove any toxins. I haven’t verified this.
Finely chopped onions are shallow-fried in oil, followed by ginger, garlic and curry leaves. The next step is adding finely chopped tomatoes. Then comes the spices. Add water and salt, bring to boil, and you have the curry base. Drain off the livers, add them to the curry base, and simmer to perfection. Well-cooked, are reduced to a thick gravy consistency, our liver masala curry is ready. Enjoy with some soft, fluffy bread to soak up the flavours.
If you like this liver masala curry, don’t forget to check out the following recipes as well.
- Andhra Chilli Chicken
- Crab Curry
- Chicken Chinthamani
- Laal Maas (Rajasthani Mutton Curry)
- Kerala Duck Pepper Roast
- 500 grams chicken livers
- 2 large onions finely chopped
- 1 inch ginger finely chopped
- 10 cloves garlic finely chopped
- 1 sprig curry leaves
- 1 medium tomato finely chopped
- 1/2 teaspoon turmeric powder
- 1/2 tablespoon coriander powder
- 1 tablespoon chilli powder tweak depending on the prefer heat
- 10 black pepper corns crushed
- 2 tablespoon oil
To clean the liver
- 1/2 teaspoon turmeric powder
- 1/2 tablespoon vinegar
- Clean the liver pieces by washing under cold water.
- Add 1/2 tablespoon of vinegar and 1/2 teaspoon of turmeric powder, mix well with some water, and keep it aside.
- Heat some oil in a pan and add the finely chopped onions.
- Cook on a medium flame while stirring occasionally.
- Add the curry leaves, finely chopped ginger and garlic when the onions start to turn brown.
- Cook till the raw smell of ginger and garlic is fully gone.
- Add finely chopped tomato. Combine well.
- Cook until the tomatoes turn mushy.
- Add turmeric powder, chilli powder, coriander powder, and the crushed black pepper.
- Combine well and cook until you see oil emerging from the spice mix (masala).
- Add 1 1/2 cups of water and salt. Mix well and bring to boil on a high flame with the lid on to create the curry base.
- Drain off the liver pieces that we had kept aside in the beginning.
- Add them to the pan and mix well.
- Reduce to a medium flame and cook without the lid.
- Continue until the liver is cooked through and the water/gravy has reduced to your preference.
- Serve hot with some fluffy bread to soak up the curry.