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Happy Father’s Day with Chicken Livers

I am my father’s daughter and everyone says so. Not only do I apparently look like him, but I also share his love for books and history. I remember waiting for him to come home from work, and once he would freshen up, we would sit around the dinner table and listen to him talk about the Mughal emperor Akbar or Shah Jahan. While my brother’s eyes would glaze over, I would hang on to his every word.

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He taught me a lot of things including his love for somewhat bizarre food. Goats brains, Chicken Livers you name it he ate it and Daddy’s girl that I am I ate it too much to the disgust of my very vegetarian mother.

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Chicken Liver is such a hit and miss, not everyone likes it and it is an acquired taste. But I loved it because my father did and it was a religious experience enjoying something that only he and I loved. Something that he only shared with me. So even though I don’t celebrate any days, as I had Chicken Livers in my fridge and it was Fathers day it was only apt that I made it.

Recipe (Cooking time 30 minutes, serves 4)

1/2 Kg Fresh Chicken Liver

1 1/2 tsp Ginger-Garlic paste

1 big Onion finely chopped

2 Green Chillies finely chopped

½ cup desiccated Coconut (optional)

1 tsp Red Chilli Powder

1 tsp Turmeric Powder

1 tsp Coriander powder

Salt to taste

1 Tbsp Oil

5 – 6 Curry leaves

1 tsp Cumin seeds

Lots of freshly chopped Coriander

Juice of 1 Lemon

Clean and wash the Livers and keep them aside.  Heat oil in a pan and add the Cumin seeds and Curry leaves and let them splutter.

Add the Onions, green chillies and Ginger Garlic paste and cook till the Onions turn dark brown in color.

Keep stirring the mixture to ensure the Onions don’t burn but get a nice even texture. If you are using the Coconut add it now and cook until a little brown.

At this stage add the Livers to the Onion and then add the Red chilli powder, Turmeric powder, Coriander powder and Salt. Add the chopped coriander and a cup of Water. Cover the lid of the pan and let them cook for around 10 minutes.

The consistency we are looking for is nice and thick. The water should evaporate, and the masalas should coat the Livers very nicely. Add the Lemon Juice after switching the gas off.

You can serve this dish with hot chapatis, or have them on their own with some drinks. Another way to serve them is on thick slices of bread at Cocktail parties.  Enjoy !!!

 

 

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About Author

bhavna

4 Comments

Madhukar

Bhavna, another winner from your kitchen. I absolutely love chicken livers and I would not prefer adding coconut either, it is such a versatile ingredient that it works with almost every masala. Lovely pic, as usual. Rock on!

bhavna

Thank you Madhukar, I love Chicken livers too and the Coconut just adds a lot of depth to this dish. Thank you for taking the time and commenting, appreciate it.

Martine @ Chompchomp

You sound like your foodie relationship WITH your father is very similar to mine. My french born and raised father prides himself that he will “eat anything”. He was always FRUSTRATED by the fact My sister was a fussy child that would refuse to eat all sorts of foods he would offer us. I was the total opposite and was eating oysters and frogs legs before I was 10.

bhavna

What can I say Martine, we have cool dads :)

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