1 post tagged “curry”

Anyway, I went ahead and tried Curried Chicken Livers. I don't know what my thing with livers is, but they're cheap and I had some so I went ahead and tried it. The results were lovely. there wasn't anything scary or overpowering about the flavor. It was just good curry. I'll try and present a pictorial account this time around.
First cooked those onions, then added the garlic.
Next, I added the turmeric, salt, and pepper along with the Garam Masala. The book gives you the recipe to make your own but I went ahead and used the store bought kind. McCormick makes it. Obviously making your own will yield more flavorful results. But sadly I'm a creature of convenience.
Then it was time to add the livers. Cooked those for a while. The recipe called for about 5 minutes but I cooked them considerably longer to get the pink out of the outside. Then I added some fresh squeezed lemon juice and chopped parsley.
And there you have it. The end result as I said was wonderful. I'm tempted to try it with regular chicken. This was a really easy curry to make and yielded much better results than some of the other curries I've tried. Anyway, here is the recipe in case you're interested.

Curried Chicken Livers
from The Book of Curries and Indian Foods
Ingredients
8 oz. chicken livers
2 tablespoons vegetable oil
2 onions, finely sliced
3 garlic cloves, crushed
1 teaspoons Garam Masla
1/2 teaspoon ground tumreric
Salt and pepper, to taste
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
Parsley springs, to garnish

Rinse chicken livers and remove any green-tinged parts. Set aside.
Heat oil in a skillet, add onions and cook, stirring, over medium heat about 8 minutes, until soft and golden brown.
Stir in garlic, Garam Masala, turmeric, salt and pepper.
Cook for 1 minute, then stir in chicken livers and fry about 5 minutes, stirring frequently, until livers are browned on the outside, but still slightly pink in the center.
Sprinkle with lemon juice and parsley.
Serve hot, garnished with parsley sprigs.

Garam Masala
1 tablespoon plus 1 teaspoon cardamom seeds
2 (3-inch) cinnamon sticks, crushed
2 teaspoons whole cloves
1 tablespoon plus 1 teaspoon black peppercorns
2 tablespoons cumin seeds
3 tablespoons coriander seeds

Put all spices in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until browned, stirring constantly.
Cool completely, then grind to a fine powder in a coffee grinder or with a pestle and mortar. Store in an airtight jar up to 2 months.