Chicken Liver has a weird texture. It also has a very distinct taste. As with most organ meat, you either love it or you hate it. I belong to the “Love It” group. Liver is loaded with nutrients especially the Vitamin B12. It also cooks really fast and hence special care must be taken to avoid overcooking it. It works great with a little extra spice and pepper.
- Chicken Liver. 400 grams. Cut into bite sized pieces.
- One Onion, chopped fine.
- A tablespoon of ginger and garlic paste.
- Chilly Powder.
- Turmeric Powder.
- Coriander Powder.
- Pepper Powder.
- Fresh Coriander.
- Oil.
- Salt.
Sauté onions in oil till they go soft. Add the ginger garlic paste and fry till the raw smell is gone. Add the chilly powder, coriander powder, turmeric and salt. Mix well and after a minute or two add the chicken liver.
Cover and cook on medium to low heat for 8 minutes. Open and add pepper powder.
Mix well and cook on high heat for about 3-4 minutes. Garnish with fresh coriander and stir it. Keep the high and use the coriander to deglaze the pan as well.
Roll it inside a roti and enjoy.
Uncomplicated Cooking 