Kashmiri Chicken Livers

Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About


  • 225 g (8 oz) chicken livers, trimmed of all sinew
  • 3 tablespoons oil


Cut the chicken livers into bite-sized pieces.

Heat the oil in a karhai or heavy-based saucepan. Add the onion and cook until transparent but not browned. Add the garlic and cumin seeds and fry for 1 minute. Add the chilli powder, ginger and turmeric.

Turn up the heat slightly and fry the liver for 2-3 minutes. Add 250