Tasty Chicken Liver Fry
Slow-roasted in coconut oil with a generous hand of spices, this chicken fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.
Ingredientsfor 3 servings
- 500 g Chicken liver
- 2 nos Onion — chopped
- 3 nos Green chillies
- 1 tbsp Red chilly flakes
- Ginger garlic paste - 1 tbsp
- 1 tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tbsp Chicken masala
- 1 tsp Pepper powder
- Curry leaves, a few
- Oil, to taste
- Salt, to taste
Preparation
Step 1
For preparing chicken liver fry, marinate the liver with turmeric, coriander powder and salt. Keep it for 1 hour and pressure cook it.
Step 2
Heat the oil in kadai, fry onion, green chillies and ginger-garlic paste.
Step 3
Add curry leaves, chilly flakes, chicken masala and little salt.
Step 4
Add the chicken liver and fry for few minutes until water drains out.
Step 5
Add pepper powder and make sure it is well coated with masala.
Step 6
Chicken liver fry is ready.
Tip
A heavy-bottomed pan or cast iron skillet gives you the best results for a proper Kerala fry. Thin pans burn the spices before the meat dries.
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