INGREDIENTS
- 900g chicken livers, rinsed, drained
and cut into small cubes
- 1 onion, thinly sliced
- 4 whole dried red chillies
- 1 handful fresh coriander leaves
- 4 cloves garlic
- 1 (2.5cm) piece fresh ginger root,
finely chopped
- 1 ripe tomato, chopped
- 3 tablespoons olive oil, divided
- 1/2 teaspoon crushed chillies
- 1 teaspoon cumin powder
- 1 teaspoon chilli powder
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon curry powder
- 1 teaspoon salt
DIRECTIONS
- In a bowl, mix together chicken livers
with crushed chillies, cumin, chilli powder, coriander, turmeric, curry
powder and salt.
- Heat 2 tablespoons oil in a frying pan
over high heat. Add liver and saute until half cooked. Set aside.
- In a clean pan, heat remaining oil
until hot. Add onion and fry until almost brown, then add garlic and
ginger. Fry for another minute, then add whole red chillies and tomato.
Fry for a further minute or until onion has softened. Season with salt, if
desired.
- Return liver to the pan and reduce
heat to medium. Cook, uncovered for 10-12 minutes. You want moist of the
moisture to evaporate as this is a dry massala dish.
- When livers are cooked through and the
pan is almost dry, add coriander leaves and serve.