I know, I know, maybe the idea of organ meats doesn’t appeal to everyone but I can assure you that this simple recipe, which can be whipped up in less than 30 minutes, is a complete stunner.
Completely different to calf or lamb liver – delicious in their own way with creamy mashed potatoes, bacon and onions – (which I could get my kids to eat by telling them it was exotoc goanna tongue!) this chicken liver curry is in a class of its own.
I was shown this recipe on 28 February 1991 when I was living in S. E. Asia but amazingly it was not an Asian who introduced me to the rich, velvety texture of this luscious dish but a good friend from Poland! Thanks K. Anyway, here is the recipe I learned more that a quarter of a century – gulp! – ago.
500g chicken livers 2 Tbs oil 1 large onion, chopped
2 cloves garlic, chopped 2 Tbs grated ginger, 2 ripe tomatoes, chopped
1/2 tsp turmeric 1 tsp chilli powder 2 tsp ground cumin
3 tsp ground coriander 1 tsp garam masala 1 tsp sea salt
1/2 tsp ground black pepper
Wash and drain the livers. Cut each in half and discard any yucky bits.
Heat the oil and fry the chopped onions, garlic and ginger until the onion is soft and golden.
Add the ground turmeric, chilli, coriander and cumin and fry, stirring for about 2 minutes.
Add the garam masala, tomato and salt and cook, covered until the tomatoes are pulpy. Mash them with the back of a fork if necessary.
Add the chicken livers, stir well, sprinkle with the black pepper and cook, covered again, for about 15 minutes. Serve with steamed rice or warmed flat bread or deep fried tofu chunks or even baked potatoes. Gorgeous!
Oops – just realisedI have no photos to show even though I cooked this dish tonight, the last day of January. Honestly, it took me less than half an hour and it hadn’t occurred to me to put this on the blog until I had almost finished eating it (with the firm, deep fried tofu chunks I mentioned above!) Sorry – photos next time
Red Branch Chronicles 