Name: Chicken Liver Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4-6
Cuisine: Indian
Ingredients: 1 tsp salt; 1 large white onion, finely chopped; 1 tsp ground cumin; 1 tsp ground turmeric; 100 ml water; 1 heaped tsp finely grated fresh ginger or ginger paste; 500 g chicken livers, chopped into bite-size pieces; Fresh coriander, to serve; 5 cloves of garlic, kept whole; 3 green cardamom pods, opened; 1 small cinnamon stick; 4 tbsp vegetable or rapeseed oil; 2 fresh red or green chillies, sliced lengthways (optional); 1 large potato, peeled and diced into 2.5cm cubes; 1 tsp ground coriander

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
40 min

Appears in

Chilli & Mint

By Torie True

Published 2021

About

I cannot stress enough how good this curry is. Anyone who has grown up in the UK (especially during the 80s) has a deep distrust of offal, largely stemming from school dinners which made liver taste bland and uninteresting. Cooked with spices, however, it transforms into something magnificent. Chicken livers are affordable and packed with iron, vitamin B12 and protein. My Bengali in-laws first made this for me, and I was surprised by how addictively good it tasted. Be brave. Try it. I think