Black pepper chicken liver curry

 

I love chicken livers. I think it's more of you like them or you hate them sort of food. I tend to be the ones who like it, not love chicken livers. It was until recently I realized I had been cooking the livers wrong until I saw one of my friends making this on her Instagram. She told me not to add water as a lot of water is released from the liver while it cooks.

Just cover and cook for a few minutes. She used just pepper, but I love garlic and ginger in my pepper curries so I marinated the livers in garlic ginger and black pepper before adding them to the pan. 

Yield: 4

Author: Nammi

Print

Black pepper chicken liver curry

Ingredients:

• 1 pkt chicken livers ( 450g)
• 1 onion, thinly sliced
• 3 cloves garlic, grated
• ½ inch ginger, grated
• 1 tsp ground black pepper
• 10-12 curry leaves
• Salt
• lime juice
• Oil

Instructions:

1. Clean the livers, remove any bits of fat or sinews or any unwanted bits stuck to it, and cut each liver in half.
2. Place in a bowl and add pepper, a pinch of salt, garlic, and ginger. Mix and set aside while you cook the onions.
3. Heat a wok or frying pan with about 3-4 tbsp oil. Add the onions and stir fry till the onions start to colour. Add the curry leaves and stir fry for another minute.
4. Add in the livers and stir gently to coat with the onions, bring the heat to medium-low and cover and let it cook. Do not be tempted to add water, the livers will release their juices.
5. Give a stir now and then for even cooking. After about 5 to 8 minutes the livers will be cooked, remove the lid and stir, cook a further 1-2 minutes, have a taste, and adjust the seasoning. Add more pepper if you like it more peppery.
6. Once the liquid has dried up and the livers are well cooked, switch off. Squeeze a little lime juice and serve.

Did you make this recipe?

Tag @chilliesandlime on instagram and hashtag it #chilliesandlimeblog

Created using The Recipes Generator