Chicken Liver Masala

Posted by Lisa on Monday, January 29, 2007. Filed under: ,

I never prepare chicken liver dish in Indian way before. I just didn't know how, cause I found it very rare (never) in Kerala house. One day when I bought one package of chicken livers from nearest supermarket, I decided to give it a shot. So I just browsed around. And you know what, I found only one recipe from Pachakam.

The preparation a little bit 'confusing' if you follow the recipes though, hehehehe.... So, just use your feeling. That would be better. And I feel satisfied with the taste... For me, it's perfect with rice, but not with chapati as the recipe's owner suggested.

As only two of us in the house who will enjoy it, I adjust the ingredient according to our need and the ingredients available in our kitchen. My husband love it..

2 tbsp oil for stir frying
1 Onion, chopped
5 cm cinnamon stick, break into pieces
1 potato (big size), cut intu small cubes
salt as required
a little water

2 tbsp oil for frying
3 garlic (minced)
2 tomatoes, chopped
250 grams chicken liver, cut into pieces
1/2 cup frozen green peas
2 green chilies, slit lengthwise
1/4 tsp garam masala

For the paste:
1 tbsp water
1 tbsp coriander powder
1/2 tsp turmeric powder
1/2 tsp chili powder
1/2 tsp cumin powder

Heat 2 tbsp oil over medium heat. Fry the onions and cinnamon, until the onions are soft. Add the potatoes, salt and stir-fry the potatoes for about 2 minutes. Add some water, cover the pan and simmer until the potatoes are tender.

Heat the remaining oil over medium heat in a heavy bottomed wide pan. Add the garlic and stir-fry for 30 sec. Add the spice paste, lower the heat and stir fry for about 2 minutes. Add half of the tomatoes, along with some of the juice, stir and cook for further 2-3 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 3-4 minutes. Add the remaining tomatoes and the juice, stir-fry for 5-6 minutes. Cover the pan and simmer for about 8 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 5 minutes. Stir in the garam masala powder and remove from heat.

Original Recipe : Pachakam

6 Responses to Chicken Liver Masala

  1. jacob

    wow, i admire your skills. i can't cook half of what you do and i'm an indian! hope you like cochin. i'm from a little town near cochin. looking forward to more of your recipes.

  2. Anonymous

    Guess what, Aprilisa, I made the same recipe (rather adapted from Pachakam) a couple of months ago.

  3. Anonymous

    Hi Lisa,

    I'm from Cochin but currently living in US. I miss God's own country, and when I chanced to see your blog, it was a pleasant surprise. Just wanted to wish you luck ing your blog venture. :)


  4. Lisa

    to Jacob
    Yes, I like Cochin.. so far ;-p. Actually, Kerala is not that much different from Indonesia.. We have the same food (vegetables, fruits, spices..)

    I visited your blog also... good drawing, really..

    to Sailaja
    Really..? Hahaha..
    How do you like it...

    to Archana
    Thanks Achana, I'm a fan of your blog since months ago... :-)

  5. Anonymous

    Hai Lisa,
    Aku sudah lama melihat-lihat blogmu, terutama isi masakan2-mu yg menurutku resepnya gampang u/ di ikuti. Aku hanya ingin ngucapin thanks u/ semua itu. Salam kenal en soen u/ anakmu yg imut itu.

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