Chicken Liver Roast
Kerala-style dry fry where chicken is cooked down until all the moisture evaporates and what remains is intensely flavoured, slightly caramelised, and impossibly moreish. Best with parotta or plain rice.
Ingredientsfor 3 servings
- Chicken liver 1/2 kg
- Onion 2
- Tomato 1
- Garlic 8 cloves
- Ginger 2 inch piece
- Chilly powder 2 tsp
- Coriander powder 2 tsp
- Garam masala 2 tsp
- Turmeric powder 2 tsp
- Coriander leaves 3
- Salt, to taste
Preparation
Step 1
Cook liver using salt and turmeric powder.
Step 2
Heat a pan add oil in it and cook onion,ginger,garlic and tomato and cook it, stirring well.
Step 3
To this add all the masalas and give it a good stir.add salt if needed.
Step 4
Next, add the cooked liver to it.
Step 5
Then close the pan and wait for 10 to 15 mint.
Step 6
When it gets roasted state off the flame.
Step 7
Next, add coriander leaves to it and give it a good stir.
Step 8
Then serve hot.
Tip
The final handful of curry leaves should go in right at the end, off the heat — they should crackle and crisp in the residual heat.
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