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Ingredients: (Serves 6)
2 lbs chicken liver
1 white or yellow onion thinly sliced
4 whole dried red chillies and 1/2 tsp crushed red chillies
A handful of fresh coriander leaves
4 cloves of garlic and 1 inch piece of ginger (crushed or blended)
1 ripe tomato
3 tablespoons of olive or canola oil
Spices: 1 tsp of cumin powder, 1 tsp of chilli powder, 1 tsp coriander powder, 1/2 tsp of turmeric, 1/2 tsp of curry powder, 1 tsp of salt.
Note: Alternatively, you can use “Shan Liver Curry” spice mix found in almost all Desi stores.
1. Wash the chicken liver really well and cut into small cubes if not pre-cut. Drain well.
2. In a bowl, mix the liver and all spices indicated above along with the salt and crushed chilli peppers. Mix well.
3. Using a saute pan, heat up 2 tablespoons of oil on a high heat and add the liver. Saute until 1/3 cooked and set aside.
4. In another pan, heat up 1 tablespoon of oil and add 1 thinly sliced onion. Fry for a minute or two until almost brown and then add the crushed or blended garlic and ginger. Fry for a further minute and then add the whole red chilli peppers.
5. Cut and add the tomato and fry for a further minute until the onion has softened. You can add a sprinkling of salt at this point.
6. Add the liver and lower the heat to medium to allow the liver to cook thoroughly, about 10-12 minutes. No need to cover as you want the liver to dry up a fair bit since this is a bhuna (dry massala) dish.
7. Once done and the liver has dried up, add a handful of fresh coriander leaves and remove from heat.
Recommendations: Best served with almost any type of bread or rice of your choice. Kichuri goes really well with it.
Recipe & image by Sabina Huq