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
If you’ve enjoyed reading or cooking the above recipe, do subscribe to my blog by clicking the“Follow” button and “Like” my Facebook page at the top right hand corner for regular updates. Help spread the joy! 🙂