*By Anjana
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
How to:
- 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?
I hope you enjoy this lovely recipe. And do pop in at my blog here . I would love to have you over. You can also find me on Facebook, Pinterest and Bloglovin’.
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I more or less made this dish in the spirit of the recipe and it was dynamite! It will totally change the way I have cooked chicken livers with mushrooms and onions for so many, many years. Nothing says it was delicious more than a sweaty scalp! I am so sorry all the other responding folks didn’t even seem to give it a try! And, yes, I did finish it off with fresh cilantro — perfecto! Served on a bed of basmati rice.
🙂
I am so glad you liked it.
I’m not keen on chicken livers, but will pass to a friend who LOVES them!
Thank you!
Hmmm this sounds lovely (although I have never tasted chicken liver before) - could you do it with lambs livers too?
You could do it with lamb livers, though I am not sure if it takes longer to cook. Keep checking it in between and add some water if it seems too dry.
this sounds good,I’ve never tried to cook it,seems I must give it a try!
Thank you, Amila! Do try it.
Hmmm I’m not too sure about the liver, but I would totally try this recipe with chicken tenderloins instead.
I hope you do! The spices will make the dish really amazing!!
I have never tried liver - unsure how I would feel about it. Perhaps with the seasoning though 🙂
The seasoning is pretty versatile. Use chicken pieces instead 🙂
I bet if you didn’t know that you eat liver, you would love it.
Sometimes people don’t like something even before they tried it… I know I am like this sometimes…
Yuck!! I love the sound of the seasoning but can’t stand liver. Would be yummy with chicken breast or quorn though I’m sure 🙂
Love Vicky
Around and Upside Down
The spices and cooking method actually makes the liver itself taste mild and delicious. Give it a try!
I love spicy food but I’m not keen on the idea of liver! I might try this recipe out soon tho 🙂
L x
Thank you! I hope you try it 🙂
I LOVE Indian food (just had some last night). Chicken livers might be a bit too advanced for me, but I think I could try this out with chicken breasts or strips instead. It sounds delicious!
Thank you! You can absolutely try this with tiny chunks or strips of chicken. Have fun!
Chicken livers are suppose to be so good for you. I’ll have to share the recipe with my mom, she loves them.
You are absolutely right. Do share it with your mom. I am sure she’d appreciate it!
So I’ve never been a big fan of liver, but this sounds good!
Thank you!
So excited to be guest blogging at your lovely blog, Agata. Thanks again for the opportunity 🙂
The pleasure is all mine.
I am getting ready to cook it over the weekend 🙂
Great! Let me know how it goes.
I have never tried them. I’m not sure I’m that adventurous, but I do love coriander. 🙂
Baby steps, I would say! Try substituting tiny chunks of boneless chicken in the recipe. It such really an aromatic dish 🙂
My husband does like Indian food, I’ll have to see if I can try to make this dish. Thanks for sharing!
Please do try this sometime. I am sure you will love it!