Chicken Liver Massala

I love Liver and Chicken Livers are my favourite. First I was thinking of making Peri Peri Chicken Livers, but then decided to try something new and different. A little research with my best friend (she is called Google) and I found this recipe and after a little adjusting to personal liking I made this astonishingly yummy little curry.

Here the Ingredients:

500g Chicken Livers, cleaned and each cut in half

2 Potatoes, diced

1 cup of frozen Peas

2 large ripe Tomatoes, grated, (skin discarded)

1 Onion, sliced

3 Garlic Cloves, crushed

1 long Green Chilli, sliced

1 Cinnamon Stick

Oil for frying

The Massala Paste:

(mix all these spices to a loose paste)

2 tsp Water

1 tsp Cumin Powder

2 tsp Coriander Powder

1 tsp Chilli Powder

1 tsp Turmeric Powder

Start by flash frying the Liver in a hot pan for about 5 minutes, tossing them with a cheffy flourish every now and then. They do not need to be cooked though at this stage as they will cook some more in the sauce later on. Set these aside and in the same pan fry the Onion with the Cinnamon Stick and a sprinkle of Salt until softened. Then add the diced Potatoes and fry some more. Add a little water and cover to get those Potatoes to cook through.

 

While that is happening, start another large pan with a little oil and fry the garlic. Just for a moment, do not let it colour to much.

 

 Then add the Massala Paste to the pan and fry until fragrant and the oil gives out a lovely red colour and starts to separate.

 

Next add the grated Tomatoes and season with Salt. Let this bubble away for about 5 minutes.

 

Now the Massala is ready for the fried Potatoes and Onion to go in with the Peas and the precooked Liver. Simmer everything for about 7 minutes and check the seasoning. Add more salt if needed.

 

Finally stir in the Garam Massala just before serving.

 

Serve with Rice and Indian Bread and a vegetable dish of your choice. We are having Roasted Butternut Squash with Indian Spices today.