Chicken Liver Fry
Pan-fried until the edges go dark and crispy, this chicken fry is the kind of dish you eat standing in the kitchen before it ever reaches the table. Dry-roasted with spices and finished with a fistful of curry leaves.
Ingredientsfor 4 servings
- 1/2 kg Chicken liver
- 1 nos Onion large
- 2 nos Green chillies
- 1/4 piece Ginger
- 4 Pods Garlic
- 2 tbsp Pepper
- 1 tbsp Corriander powder
- Turmeric a pinch
- 1 cup Corriander leaves finelly cut
- Oil as rqrd
- Juice of 1 lemon
Preparation
Step 1
Cut chicken liver into small piece wash and set aside.
Step 2
Pour oil into a kadai and heat it or wok.
Step 3
Fry onions.
Step 4
Add finely cut ginger,garlic and green chillies.
Step 5
Add coriander powder, pepper powder and turmeric and fry well for a minute.
Step 6
Add chicken liver, salt and Stir everything together thoroughly and cover and Let it cook for 20 minutes on a slow fire.
Step 7
Once you see oil come out mix and fry will till mixture is dry.
Step 8
Add coriander leaves and lemon juice.
Tip
Do not boil the curry hard after adding coconut milk. A gentle simmer is all you need — vigorous boiling can cause the coconut milk to split.
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