from 1 vote
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!
Main Course, Main Dish, Side Dish
tweak depending on the prefer heat
black pepper corns
To clean the liver
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.