Chicken Liver Fry

Ingredients

• - 500g chicken liver
• - 3 tbsp sesame oil or oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1/2 tsp garam masala
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

1. Prepare chicken liver: Wash 500g chicken livers. Remove visible fat and sinew. Cut each liver into 2-3 pieces. Soak in cold water with a pinch of turmeric 10 minutes. Drain and pat dry.
2. Marinate: Mix with half tsp turmeric, 1 tsp red chilli powder, 1 tsp garam masala and salt. Marinate 20 minutes.
3. Fry shallots: Heat 3 tbsp oil. Add 1 cup sliced shallots and fry on medium heat 8-10 minutes until golden.
4. Add ginger-garlic: Add 1 tbsp ginger-garlic paste and fry 2 minutes.
5. Add tomatoes: Add 2 chopped tomatoes and cook 6 minutes until soft.
6. Add spice powders: Add 1 tsp coriander powder and 1 tsp red chilli powder. Fry 2 minutes.
7. Add marinated liver: Add liver pieces. Fry on high heat 4-5 minutes — liver cooks very quickly and becomes tough if overcooked.
8. Check doneness: Cut a piece — there should be no raw pink inside but should still be slightly moist.
9. Dry out: Cook uncovered on high heat 2-3 minutes until the masala clings to the liver.
10. Serve: Add curry leaves and adjust salt. Chicken liver fry should be dark and dry. Serve with steamed rice or as a side dish.