Aunti Cindys Chicken Liver Curry
Over a year ago
2,137 views
Ingredients
- 200 Chicken livers (organic if possible)
- ½ tsp Coriander powder
- ½ tsp Cumin Powder
- ¼ tsp Turmeric powder
- 2 tsp Pataks (or other) Korma Curry Paste
- 2 tbsp yoghurt. plain
- 1 onion. finely chopped
- 1 Tomato - finely Chopped
- To Taste Chilli Powder
- As Required Water
Accompaniment
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Description
My sister made this for me, first time, in the 90's at some point when I was new to Indian food. I loved it!! It has become a firm favorite amongst all since.
Method
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1
This dish is one of those that I love dearly, but really didn't like the idea of at first until I tried it! This pattern repeats itself, everyone goes 'euk', then tastes it and demands it again and again!!
Fry the onion slowly until very soft, then add the tomato and cook until mulched down. Mash up with the spatula to as smooth a consistency as possible.
Add the remaining ingredients except water and give a quick fry (2 minutes) on a lowish heat.
Add Water (approx 1/2 cup), so the dish is 'wet' but not drowned, and then simmer gently for 30 minutes, stirring occasionally, and gently so not to break the livers up.
Great served with Basmati rice.
Enjoy!!
Chef's Tips
I add the water slowly, not all at once, until I get the right consistency. It is really to help with the sauce, and to keep it from burning.
It can easily be made in advance and reheated.
For those in the UK - I find Waitrose Organic chicken Livers best, as they have a much better consistency when cooked, but any will do.
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