Often overlooked as an ingredient, chicken livers are excellent when curried. In this Chicken Liver Curry you need to marinate the livers first then cook them in a classic spicy tomato and onion sauce.
What you need… • 600g chicken livers, washed and drained and cut into bite-sized pieces • 3 Tablespoons oil • 1.5 onions, finely chopped • 4 garlic cloves, sliced • 4cm piece of ginger, peeled and cut into slivers • 1 teaspoon chilli powder • 1 teaspoon coriander powder • 0.5 teaspoon turmeric powder • 1 tomato, chopped • 1 Tablespoon tomato paste
Marinade • 1 teaspoon chilli powder • 0.5 teaspoon salt • 0.25 teaspoon ground black powder • 1 teaspoon garlic paste • 3 Tablespoons chopped coriander • 1 teaspoon garam masala • Salt to taste
How you make it… 1. Mix all the marinade ingredients together and coat the chicken livers with it. Set aside for 15 minutes. 2. Heat 2 Tablespoons oil to a medium heat and fry the chicken livers until they all brown (about 4-5 minutes). Remove with a slotted spoon and set aside. 3. Add the rest of the oil to the pan and fry the onion until it softens (about 5 minutes). 4. Add the garlic and ginger and fry for 1 minute. 5. Add the chilli powder, turmeric powder, tomato, tomato paste and a little water, mix well, cover and cook for 10 minutes. Stir occasionally and add more water if needed. 6. Add half the coriander, garam masala and salt and mix well. 7. Add the livers with any juices and stir fry until the are soft and buttery (about 2-3 minutes). 8. Check a piece of liver to ensure it is cooked and once you are happy add the rest of the coriander and serve.