Hello lovely readers, I am Anjana from At The Corner Of Happy And Harried. I am so glad to be guest blogging at your lovely blog, Agata. Thanks a bunch for the opportunity!
Today I bring you a spicy and delicious recipe from southern India – chicken livers cooked in a spicy masala and finished by pan frying with a dash of black pepper. Don’t be put off by the long ingredient list. The method is pretty simple and you can find all these items at your nearest Indian/Asian store.
This dish is my husband’s absolute guilty indulgence. He can, and usually does, finish it off in one sitting! Have it with a cup of steamed white rice or Indian flat breads like rotis or naan. Provide a fresh green salad on the side and you have a lovely meal!
CHICKEN LIVER PEPPER FRY
You will need:
- Chicken livers – 1 lb (450 gm)
- Oil – 3 tbsp, preferably coconut oil for flavor and aroma
- Mustard seeds – 1/2 tsp
- Red chili flakes – 1 tsp
- Curry leaves – a few
- Onion – 1 large, finely chopped
- Ginger and garlic paste – 2 tsp
- Green chilies – 2, slit lengthwise
- Turmeric powder – 1/4 tsp
- Red chili powder – 1 tsp
- Coriander powder – 1 1/2 tsp
- Garam masala powder – 1/2 tsp
- Black pepper powder – 1/2 – 1 tsp (as per taste)
- Salt – to taste
- Lemon juice – 1 tsp
- Clean the chicken livers. To clean them properly, combine a teaspoon of turmeric powder in a cup of milk and immerse the livers for at least 15 minutes. Drain the liquid, wash them under cold running water and cut them in to medium-sized pieces. This is the best way to clean the livers and helps to get rid of the slightly bitter taste.
- Meanwhile, heat oil in a pan. Add the mustard seeds, red chili flakes and curry leaves. When the mustard seeds start sputtering, add the onions and saute till they turn golden.
- Now add the ginger and garlic paste and green chilies. Saute well till the raw smell is gone. Add all the masala powders and salt. Saute for a minute and add the chicken livers.
- Mix well, cover and cook. You may not need to add any water, since a lot of liquid comes from the livers. But keep checking once in a while to see if it needs a sprinkling of water.
- Once the livers are almost tender, open the lid and increase the heat so that most of the liquid evaporates. The oil will separate now. Dry roast the livers for a couple of minutes. (You can skip this step if you want a curried dish.)
- Check seasoning and add more salt or pepper powder if you want. Add a teaspoon of lemon juice and remove from heat.
- Serve hot with steamed white rice and curry or Indian flat breads like chapathis, rotis or naan. Goes well with warm tortillas and a fresh red onion salad too!
Have you tried chicken livers? Do you like it dry or curried?