Chicken Liver Curry

Name: Chicken Liver Curry
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Indian, Asian
Ingredients: 400g chicken Liver (cubed); 1/2 white onion (chopped); 6 cherry tomatoes (halved); 2 tbs sunflower oil; 2 garlic cloves (crushed); Fresh ginger (1 thick slice, peeled and crushed); 1/4 tsp turmeric; 1 1/2 tsp ground coriander; 1 1/2 tsp garam masala; 1/2 tsp cumin; 2 tsp hot curry powder; 1 mug hot water

4 steps

Prep:20minCook:1h

This is delicious with dhal, basmati rice and curried spinach. This is the recipe for just the liver curry. Liver is a 'sweetmeat'. Despite the curry process the liver maintains a subtle sweetness. This will determine whether you choose to salt this dish or set it on a plate against another more salty dish. That is my preference so salt is not included in my recipe preferring to keep the curried sweetness and combine it with a more salty vegetarian partner over a neutral rice.

Updated at: Thu, 17 Aug 2023 12:52:29 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories204.4 kcal (10%)

Total Fat12.3 g (18%)

Carbs5.9 g (2%)

Sugars1.3 g (1%)

Protein17.8 g (36%)

Sodium76.5 mg (4%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

400gchicken Liver

0.5white onion

2 Tbssunflower oil

2garlic cloves

crushed

1 sliceFresh ginger

thick, peeled and crushed

¼ tspturmeric

1 ½ tspground coriander

1 ½ tspgaram masala

½ tspcumin

2 tsphot curry powder

1 mugwater

hot

Instructions

Step 1

Thinly slice the half onion. Fry gently in the oil on medium heat. Add the turmeric and continue to gently fry for 3 minutes stirring often to prevent burning. Smell the turmeric when you first put it in and then smell it 3 mins later. If you have cooked so far on a gentle but not low heat you can smell the difference between when turmeric is cooked or burned. Burned turmeric makes for a bitter taste. Cooked turmeric smells more mellow. While the onions are cooking cut the liver into bite sized chunks. Remove and discard any fatty parts and sinew.

Step 2

Add the mix of remaining powdered spices to a standard kitchen coffee mug. Fill the mug to 3/4 full with boiling water

Step 3

As the frying onions and turmeric start to brown add the mug of the rest of the spices plus the fresh ground garlic and ginger to the onions. Continue to gently fry, stirring to make sure no burning. When the oil starts to float to the top of the spices then add the liver. Add 750 ml beef stock and let the liver cook. Keep the cook pot uncovered to allow reduction and evaporation of excess liquid. Simmer down to a fluid curry consistency.

Step 4

Salt: Liver is naturally a sweet meat. I prefer not to salt the meat but salt other portions on the dish to add contrast such as a dhal or vegetable curry.