Tuesday, 18 November 2014

Chicken Liver- Masala


Chicken Liver- Masala

Growing up I remember enjoying chicken liver freshly saute`d  or bar b-q'd on a warm evening ever so often. Generally served with toothpicks as an individual appetiser! 
Chicken Liver is a healthy nutritious protein that is full of Iron, Vitamin A and B's. Its is also a good source of minerals like Manganese, Copper and Zinc among others. However it is very high in cholesterol which is important to take note off.
Here is my version of those fond memories. 

Always use only fresh chicken livers and not frozen.  Wash well, remove all stringy fibers attached to liver.
Serve warm. Do not reheat.



In a  wok or large deep fry pan heat


1 tbsp canola oil
Add
500 gms / 1 lb of fresh chicken liver
Three sprigs of curry leaves
2 whole green slit chillies
1 tsp of garlic minced
Season with salt
¼ tsp turmeric
1 tsp cumin powder
1 tsp chillie powder
1 fresh lemon

Saute on a high flame for about 5 minutes until it all browns and then lower the heat cover and cook for another 10-15 minutes till it is cooked through. Do not overcook. 
Sprinkle with fresh lemon juice and serve.

Tips
It is best to cut one piece of liver to see if it is done rather than overcooking the lot. It should be pinkish yet no trace of blood to have cooked properly. The darker the colour the drier the liver will be.
Do not reheat.

Keep it marinated and ready for up to 24 hours covered and refrigerated. Bring to room temperature to cook evenly and keep the livers soft. If its chilled or cold the shock of adding this to the hot pan will leave them hard and chewy.

Reduce the red chillie powder if it is too spicy.

Read more about Parsi Food its history and origins in the cookbook

The Art of Parsi Cooking; reviving an ancient cuisine.

And for more delicious recipes from an e-book menu click
Niloufer's Kitchen: Quick and Easy  

Photo credit Sheriar Hirjikaka

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