Chicken Liver Curry

We think cumin and tomato paste really do complement the sweet taste of chicken liver. Just one thing to be a bit careful about when making this; chicken liver tends to taste bitter when overcooked, so do keep and eye on that. 

Serves: 2-3

Ingredients:

• 450 grams chicken liver
• 1 medium sized onion
• 3 garlic cloves
• 10 curry leaves
• 3 inch piece of raanbaa
• 3 tsp. tomato paste
• 3 tsp. ground cumin
• 3 tsp. red chilli powder (or to taste)
• 1 tsp. salt (or to taste)
• ½ cup coconut milk
• 2 tbsp. oil

Instructions:

1. Remove the little fatty bits on the livers and halve them.
2. In a bowl combine the livers, chilli powder, tomato paste and salt, and leave to marinate for around 15 minutes.
3. Slice the onions thinly and mince the garlic.
4. Heat the oil in a pot and once heated, add the onions, raanbaa leaf and curry leaves.
5. When the onions begin to turn brown add the garlic.
6. Once the garlic has softened a bit, add the cumin and cook for around 30 seconds.
7. Turn the heat to low and add the chicken livers and coconut milk.
8. Mix well, cover the pot and let it simmer for 20 minutes.
9. Before switching off the heat, have a taste and adjust salt, chilli and tomato paste if necessary.

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