Perfectly Easy Indian Food by Ayub Shahnaaz

Author:Ayub, Shahnaaz
Language: eng
Format: epub
ISBN: 9781909477056
Publisher: Clink Street Publishing

45

Curried Chicken Livers

Serves 4

450 grams of chicken livers

150 ml of natural yoghurt

2 onions, sliced

6 cloves of garlic

1 tablespoon of roughly chopped

ginger

2 celery sticks, chopped

2 tablespoons of ghee or vegeta-

ble oil

6 cloves

2 cinnamon sticks

2 cardamom pods

1 teaspoon of ground turmeric

2 green chillies, chopped

Salt to taste

20 curry leaves

This is so delicious even for those who don’t like chicken livers. I have to say chicken liver has never been high on my agenda but it’s different from other livers in that it doesn’t get tough with excess cooking. Also, it contains many more vitamins, minerals and essential nutrients gram for gram than any other food. Be aware, however, that it’s quite high in cholesterol. This dish is very tender and equally delicious.

Chop the liver into 2.5 cm pieces and leave to marinate in the yoghurt.

Blend 1 onion, the garlic, ginger and celery to a paste.

Heat the ghee or oil and fry the cloves, cinnamon and cardamom for 2 minutes.

Add to these spices the turmeric, curry leaves, salt and chillies and fry for about 15 minutes until browned.

Add the liver and remaining onion and simmer over a low heat for about 10 minutes until the liver is cooked and the sauce is thickened.

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