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Chicken Liver Masala
Curried
liver
Serves:
Four
Time required:
55 minutes
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| Ingredients |
How
to? |
- 450 g chicken
liver
- 4 tbsp (60 ml) oil
- 1 (70 g) onion, chopped
fine
- 5 cm cinnamon, broken into pieces
- 225 g potatoes,
peeled and diced
- 1 1/4 tsp (6 g) salt or to taste
- 90 ml
warm water
- 4 flakes (8 g) garlic, crushed
- 1 small tin of
tomatoes
- 100 g frozen green peas
- 3 green chillies
- 1/2
tsp (2 g) garam masala powder
Mix to a paste with two
tsp (10 ml) water:
- 2 tsp (10 g) coriander powder
- 1
tsp (5 g) cumin powder
- 1 tsp (5 g) turmeric powder
- 1/2
tsp (2 g) chilli powder
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CLEAN the liver, remove all the
skin and gristle, and cut roughly into 1.5 cm pieces. Heat two
tbsp oil over medium heat and fry the onions and cinnamon
until the onions are soft. Add the potatoes and 1/4 tsp (1 g)
salt and stir-fry the potatoes for about two minutes. Add the
water. Cover the pan and simmer until the potatoes are
tender.
- Heat the remaining oil over medium
heat in a heavy bottomed wide pan. A non stick or cast iron
pan is ideal as the liver needs to be stir-fried over high
heat. Add the garlic and stir-fry for 30 seconds. Add the
spice paste, lower the heat and stir-fry for about two
minutes.
- Add half of the tomatoes, along
with some of the juice, stir and cook for a further two to
three minutes, breaking the tomatoes with the spoon.
When
the mixture is fairly dry, add the liver and adjust heat to
medium high. Stir-fry the liver for three to four minutes. Add
the remaining tomatoes and the juice, stir-fry for five to six
minutes.
- Cover the pan and simmer for about
eight minutes. Add the potatoes, green peas, green chillies
and the remaining salt and cook for a minute or two. Adjust
heat to medium and cook, uncovered, for further five minutes.
Stir in the garam masala powder and remove from
heat.
Serve with plain fried rice or
chapattis or rotis and saagwala dal.
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Nutritional value of each serving:
Calories: 194.0
kcal., Proteins: 8.5 g, Fat: 5.1 g, Minerals:
1.9g, Fibre: 4.7 g, Carbohydrates: 28.2
g
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