How to cook… Chicken Liver Fry

On June 10, 2020March 11, 2026 By In RecipesLeave a comment

Serves 2 as a main dish

Chicken Liver Fry is a popular dish in India, especially in Goa (where it is known as Kaleji Fry), but this recipe, using only a couple of spices and a good dose of chopped chillies, is from Mauritius in the Indian Ocean

What you need…
• 3 Tablespoons oil
• 500g chicken liver, washed and cut into large chunks (it will shrink when cooking)
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt
• 1 teaspoon soy sauce
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon cumin powder
• 1 teaspoon tomato purée
• 3 large chillies, chopped
• 1 onion, roughly chopped (finely chop a small amount to be used for garnish)
• few coriander leaves, for garnish

How you make it…
1. Heat the oil to a medium heat in a pan. Add the liver and cook until all the pieces have turne a grey colour (about 3 minutes).
2. Add the pepper, salt, soy sauce, garlic, ginger and cumin, mix well and cover. Cook for 25 minutes, stirring occasionally.
3. Add the tomato purée, chillies and onion and cook for 5 minutes, uncovered. Taste a small piece of the liver. If it still has an “iron” taste to it, continue cooking.
4. Once cooked, garnish with the chopped onion and coriander leaves and serve.

**CHEF’S TIP**
Liver can be dry for some tastes so plan the other dishes accordingly.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Feet Curry (Africa)
If you want a takeaway always check that they deliver.

How to cook… Chicken Wings Curry

On June 2, 2020August 16, 2020 By In RecipesLeave a comment

Serves 6-8 as a main dish

This Chicken Wings Curry is great for a large family or gathering of friends. Lots of chicken, lots of butter and lots of chilli; fill up the pot and let everyone tuck into this rustic Punjabi home-style curry.

What you need…
• 125g butter
• 20 green chillies, chopped
• 6 medium-sized onions, roughly chopped
• 8–10cm piece of ginger, roughly chopped
• 2 whole garlic bulbs with cloves, roughly chopped
• 800g chopped tomatoes
• 1.5 teaspoon salt
• 0.5 teaspoon turmeric
• 1 teaspoon cumin seeds
• 2kg skinless chicken wings
• 2 cups boiling water
• 1.5 teaspoon garam masala
• large bunch coriander, chopped

How you make it…
1. Heat butter in a pan to a medium heat. Add chillies, onions, ginger and garlic, and cook until onions are golden brown.
2. Turn down the heat and add tomatoes, salt, turmeric, cumin seeds. Cook until the butter starts to rise to the edge of the sauce.
3. Add the chicken wings. Cook on low heat until the water comes out from the meat. Then raise heat for 5–8 mins to dry out the water.
4. Add the water, the garam masala and coriander and cook on high heat for 5 minutes. Turn down the heat to low and simmer for another 15 minutes. The butter will rise to the surface.
• Recipe courtesy Desi Indian, Greenwich Market

CHEF’S TIP This is beat as a slow-burner but if you are really in a rush you can turn up the heat.

If you like this you should try our…
Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Feet Curry (Africa)
What food does Icarus avoid?… hot wings.

Recipe… Chicken Chilli Dry Fry

On January 1, 2019 By Daniel FordIn RecipesLeave a comment

Chicken Chicken Dry Fry
Serves 2-3 as a starter

This is an Indo-Chinese stir-fry dish, combining flavours from both cuisines. It is a very hot, dry dish and should be always be served fresh.

What you need
• 2 Tbls cornflour
• 6 tsp soy sauce
• 150gm chicken breast, cut into bite-size chunks
• 3 Tbls oil
• 1 small onion, roughly chopped
• 1/2 green pepper
• 1-3 green chillies (to your taste), chopped
• 1 tsp ground black pepper
• 1/2 tsp red chilli flakes
• 1 tomato roughly, chopped
• 2 spring onions chopped
• a small handful of coriander, chopped

How you cook it
1. Mix the cornflour with 4 tsp of soy sauce and coat the chicken in the mixture. Marinate for 15 minutes.

Chicken Chilli Dry Fry Step 1 — Step 1a: Mix cornflour with soy sauce.

Chicken Chilli Dry Fry Step 2 — Step 1b: Marinate chicken

2. Heat oil to a medium-hot heat.
3. Fry the chicken until all the pieces are sealed (about 2-3 minutes), then set aside.

Chicken Chilli Dry Fry Step 3 Low Res — Step 3: Seal the chicken pieces

4. Add the green peppers to the pan and stir-fry until they start to soften (about 3-4 minutes).
5. Add the onions, chillies, pepper and chilli flakes and stir fry for another 2-3 minutes. Add a tiny bit of water if needed but not too much as this is a dry dish.

Chicken Chilli Dry Fry Step 4 Low Res — Step 4 and 5: Fry the peppers, onions and chillies

6. Add the other 2 tsps of soya sauce and mix in well.
7. Add in the tomatoes and chicken and stir-fry until the chicken is cooked.

Chicken Chilli Dry Fry Step 5 Low Res — Step 6 and 7: Add the remaining ingredients and return the chicken to pan until cooked through.

8. Garnish with spring onion and coriander and serve (this dish is best served fresh).

The Spice Card offers savings on curries, including on takeaways at many venues. You can get your Spice Card here.

Recipe… Handi Chicken

On December 29, 2018 By Daniel FordIn Recipes1 Comment

Handi Chicken.jpg

Handi Chicken
Serves 4

What you need
• 3 tsp ghee
• 1 tsp cumin seeds
• 1 tsp coriander seeds crushed
• 3 whole chillies
• 3 onions sliced
• 2 tsp ginger paste
• 5 cloves garlic finely chopped
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp chilli powder
• 1 tsp dried fenugreek
• salt to taste
• 750g chicken cut into bite-sized chunks
• 5-6 tomatoes chopped
• 1½ cup plain yoghurt
• 1 cup cream
• Handful of fresh coriander, chopped

How you cook it
1. Heat ghee in a pan.
2. Add the cumin seeds, crushed coriander, whole chillies and fry for 20 seconds (to test if ghee is hot enough put in one cumin seed. It should sizzle immediately).
3. Add the onions and fry until they are golden brown.
4. Add the ginger paste, chopped garlic, turmeric powder, coriander powder, chilli powder, dried fenugreek, salt and stir well.
5. Add in the chicken and cook until all the pieces are white (but not fully cooked). This should take about five minutes.
6. Add in the tomatoes and cook for 10 minutes.
7. Add in the yoghurt, cream and most of the fresh coriander (keep a small bit for the garnish), stir well and cook for 2-3 minutes. Ensure that the chicken is cooked through.
8. Once ready put into a serving bowl and garnish with the remainder of the fresh coriander.
9. Serve with rice, chapati and a yoghurt and tomato raita.

Kedar
Recipe by Kedar Chandra, chef at Pakbo restaurant in Flic en Flac, Mauritius.

The Spice Card offers savings on curries, including on takeaways at many venues. You can get your Spice Card here.

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Red Kidney Bean Curry/Chili with Oregano Flatbread

On March 20, 2017 By Daniel FordIn RecipesLeave a comment

Source: Red Kidney Bean Curry/Chili with Oregano Flatbread

Ginger Chicken

On March 6, 2017 By Daniel FordIn RecipesLeave a comment

The lovely, fresh-tasting Ginger Chicken

Chicken Mezhukkupuratti / Stir Fry

On January 23, 2017 By Daniel FordIn RecipesLeave a comment

You won’t come across this Keralan dish in many places. But just look at the colour of that chicken. Mmmmm…

Taste Buds

Chicken Stir Fry

It is a delicious and very tasty stir fry . Usually we prepare stir fry with veggies, but this is using chicken as the main ingredient. It is very simple to prepare also. You can have it as a side dish for rice or chapathi.

Ingredients

Chicken – 500 gram, cut into small pieces
Shallots – 1/2 cup
Green chili – 2
Turmeric powder – 1/2 teaspoon
Kashmiri chilly powder – 1 teaspoon
Garam masala powder – 1 teaspoon
Ginger garlic paste – 2 teaspoon
Dry red chili – 2
Chili flakes – 1/2 teaspoon

Preparation

Marinate the chicken pieces with turmeric , chili powder, ginger garlic paste, garam masala, 1 teaspoon oil and salt for 15-30 minutes.
Cover and cook the chicken pieces at medium flame until the chicken pieces are done.
Heat coconut oil in a pan. Splutter mustard seeds and fry dry red chilies and curry leaves.

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Baida (egg) curry

On October 28, 2016 By Daniel FordIn RecipesLeave a comment

Baida Curry (Egg Curry)

Ingredients (Serves 4)

• 6 eggs
• 2 tablespoons of veg oil or ghee
• 1 teaspoon of cumin seeds
• ½ teaspoon of mustard seeds
• 2 bay leaves
• 8 – 10 curry leaves
• 3 cloves
• 3 cardamom pods
• 175g of onion, sliced
• 1 tablespoon of finely chopped garlic
• 1 tablespoon of finely sliced ginger
• 1 tablespoon of ground coriander
• ¾ teaspoon of red chilli powder
• ½ teaspoon of ground turmeric
• 250g chopped tomatoes
• ½ teaspoon of garam masala
• salt to taste
• 2 tablespoons of chopped fresh coriander

Method
1. Hard boil the eggs, shell and cut into quarters and arrange on the base of a serving dish.
2. Heat the oil or ghee in a karhai or wok. When the oil is very hot add the cumin seeds, mustard seeds, bay leaves, curry leaves, cloves and cardamom pods.
3. When the spices begin to crackle (this will only take a few seconds) add the sliced onions and fry until they just start to brown (about 10-12 mins).
4. Stir in the garlic, ginger, ground coriander, red chilli powder and turmeric. Add a little water and cook, stirring for 2 mins.
5. Add the chopped tomatoes and garam masala and cook over a low heat for 10–15mins. If the contents of the pan start to stick, add a little more water. Add salt to taste.
6. Pour the sauce over the eggs in the serving dish and sprinkle with the fresh coriander.

Recipe… Oyster Curry

On July 22, 2013 By Daniel FordIn RecipesLeave a comment

Oyster Curry
Serves 3-4

What you need
• 24 medium-sized oysters shucked and cleaned (keep the liquor)
• 4 tbls oil
• 2 tsp mustard seeds
• 2 onions, chopped
• 1 tsp chilli powder
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1 tsp garlic paste
• 300ml coconut milk

How you cook it
1. Cook the oysters in their liquor over a medium heat until the edges start to curl (about 5 minutes). Set aside and cover.
2. Heat oil to a high heat. Fry mustard seeds for a few seconds. Test the heat is right by testing one seed (it will pop).
3. Add onions and fry until they are golden brown (about 5-6 minutes).
4. Add spices and garlic, stir in and cook for a further 5 minutes.
5. Add coconut milk and stir in until fully warmed through.
6. Add the cooked oysters and when hot serve with crusty bread.

Oysters are from Mersea Island and are courtesy of Lockies Shellfish.

Recipe… Chicken Wings Curry

On June 1, 2013 By Daniel FordIn Recipes1 Comment

Chicken Wings Curry
Serves 6-8
Preparation and cooking time: 2 to 2.5 hours

What you need
• 125gm butter
• 20 green chillies chopped
• 6 medium-sized onions chopped
• 8–10cm piece of ginger chopped
• 2 whole garlic bulbs with cloves chopped
• 800g chopped tomatoes
• 1.5 tsp salt
• 0.5 tsp turmeric
• 1 tsp cumin seeds
• 2kg skinless chicken wings
• 2 cups boiling water
• 1.5 tsp garam masala
• bunch coriander chopped

How you cook it
1. Heat butter over a medium heat.
2. Add chillies, onions, ginger and garlic and cook until golden brown.
3. Add chopped tomatoes, salt, turmeric, cumin seeds. Cook on a low heat until the butter starts to rise to the edge of the masala sauce.
4. Add the chicken wings. Cook on low heat until the water comes out from the meat. Then raise heat for 5–8 mins to dry out the water.
5. Add boiling water.
6. Add garam masala and coriander. Cook on high heat for 5 mins then low heat for 15 mins. You will see the butter on the surface.
7. Serve with basmati rice and salad.

Note: you can add more or less chilli according to your tastes. Check the pot for salt levels before serving. You can cook this on a higher heat quicker if you are in a rush!

Recipe courtesy: Desi Indian stall (at Greenwich covered market)

The Royal Curry Club

Tag: Curry recipe

How to cook… Chicken Liver Fry

How to cook… Chicken Wings Curry

Recipe… Chicken Chilli Dry Fry

Recipe… Handi Chicken

Red Kidney Bean Curry/Chili with Oregano Flatbread

Ginger Chicken

Chicken Mezhukkupuratti / Stir Fry

Baida (egg) curry

Recipe… Oyster Curry

Recipe… Chicken Wings Curry

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