Chicken liver with eggplant

Last few months have been crazy!! Work, travel, family visiting us… there was so much going on…. mostly good stuff though. The so not good stuff was that I hadn’t been keeping well. After a long time I have time today to work on the recipe I had prepared earlier.

I love chicken liver and I tried cooking this in a slightly different style this time. Hope you enjoy the recipe.

Have a good Sunday!


Preparation Time: 15 minutes

Cooking Time: Around 25 minutes


Cooking oil – 2 tbsp

Chicken liver – 330 g

Eggplant – 1 small, cut into small cubes

Onion – 2 medium, chopped

Turmeric – 2 tsp

Paprika – 1 tsp

Curry leaves – a handful

Garlic – 3 to 4 cloves

Ginger paste – 2 tsp

Green chili – 4, cut into halves

Cooking cream – 1/4 cup

Cumin powder – 1 to 2 tsp

Fennel powder – 1 tsp

Chili powder – 1 tsp

Curry powder – 3 tsp

Water – 1/4 cup

Salt – as required




Step 1: Heat 1 tbsp of oil in a pan. Saute the liver for few minutes and keep them aside.


Step 2: Heat the rest of the oil. Add the onion, garlic, turmeric and paprika and cook for 2-3 minutes. Add the ginger paste, cumin powder and chili powder.


Step 3: Add the green chili, eggplant and curry powder and cook for another 4 to 5 minutes, until the eggplant is soft. Add the curry leaves.



Step 4: Add 1/4 cup water and mix well. Follow by adding the cooking cream. Cook for few minutes.


Step 5: Add the liver and cook for some time (preferably with the pan covered) until you have the desired consistency of the curry.

Step 6: Serve hot with steamed rice or freshly baked bread of your choice.

To print this recipe click here: Chicken Liver with Eggplant

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