Masala Chicken Livers Recipe

Masala Chicken Livers Recipe

4-5 tablespoons sunflower or vegetable oil

1 large onion, halved and finely sliced

750g chicken livers

1½ tablespoons chick pea flour (besan) or plain flour

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon garam masala

1-2 teaspoons chili powder

4 large garlic cloves, crushed or 2 teaspoons garlic puree

2 fresh ripe tomatoes, seeded and chopped

2-3 tablespoons chopped fresh coriander leaves

Method:

Heat the oil in a large, non-stick sauté pan over a medium heat and fry the onion until well browned (12-15 minutes), stirring regularly.  Meanwhile, clean and wash the liver, drain well and pat dry with kitchen paper.  Spread it out on a large plate.  Mix the flour with the salt and spices and sprinkle it over the liver.  Sprinkle 1 tablespoon water over if necessary so that the spiced flour clings to the pieces of liver.  Mix it well.  When the onions are ready, lift them with a slotted spoon and press the excess oil with a spoon back into the pan.  Drain the onions on kitchen paper.  Add the garlic to the oil left in the pan and fry over a low heat for 2-3 minutes.  Add half the liver and fry over a medium heat until it changes color.  Remove them with a slotted spoon and set aside.  Add the remaining liver (ad a little more oil if necessary) and fry for a further 3-4 minutes.  Add the first batch of sautéed liver and reduce the heat to low.  Mix 2-3 tablespoons water with any residue of the spiced flour in which you mixed the liver.  Add this to the pan and cook for 2-3 minutes.  Stir in the tomatoes and coriander leaves.  Remove from the heat and serve.