Liver Curry
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!
Servings: 4 people
Ingredients
- 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
- salt
- 2 tablespoon oil
To clean the liver
- 1/2 teaspoon turmeric powder
- 1/2 tablespoon vinegar
Instructions
- 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.