How to cook… Chicken Livers Curry

Curry News

Serves 4 as a main dish

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

CHEF’S TIP
Soaking the livers in milk before marinating for 30 minutes will remove the bitterness.

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.

If you like this you should try our
Medium Chicken CurryChicken MadrasChicken VindalooChicken BhoonaChicken Feet Curry (Africa)

People who order this dish never share… They’ll just tell you, “liver my food alone!”

Paradise Valley Masala Mix

Recipes

Paradise Valley Masala Mix
(by Richard, Durban correspondent)

Lets start off by saying that I make a traditional Masala without the  chillies, but have modified it to extend the bite by looking further  East. Like all masalas, it’s very individual and the combination I enjoy. Szechuan peppers have an affinity for  chilli and affect the palate, accentuating the flavour and bite of the chilli, so that’s become my secret ingredient over the years. Feel free to experiment.

Here’s my concoction…

• 5 pods 2ml white cardamon (Elachi)
• 4-5 pods black cardamon (Black Elcha/Barra Elachi)
• 3 leaves finely chopped fresh Bay leaves
• 2 x 2,5 cm cinnamon sticks (or +/- 0.75 tsp powdered)

• 40 ml coriander seeds
• 10 ml fresh ginger finely chopped (or 1.5 tsp of ginger powder) 

• 12-14 whole cloves (or +/- 0.75 tsp clove powder)
• 7.5 ml black cumin seeds (Shajeera)

• 15 ml cumin seeds (Jeera)
• 40 ml coriander seeds
• 10 ml fresh Ginger finely chopped (or 1.5 tsp of ginger powder) 

• 15 ml mixed pepper corns
• 10 ml Szechuan peppers
• 3 ml mustard seed.

Heat a heavy based pan or skillet and gently dry roast all the ingredients until they darken. (do this very slowly and don’t burn it). Allow to cool. Husk the cardamon pods and place the seeds back with the other ingredients. Grind all to a fine powder (use a clean coffee grinder). Store in an airtight container in a cool cupboard.