Best 4 Chicken Liver Curry Recipes
Chicken liver curry is a sumptuous and flavorful dish that tantalizes taste buds with its richness and aromatic spices. This culinary delight, originating from the vibrant streets of India, has captivated the hearts of food enthusiasts worldwide. With its succulent chicken livers, bathed in a velvety blend of aromatic spices and creamy curry sauce, this dish promises an explosion of flavors in every bite. Whether you're a seasoned cook or a novice in the kitchen, embarking on a culinary journey to explore the best chicken liver curry recipe will undoubtedly leave you spellbound.
Check out the recipes below so you can choose the best recipe for yourself!
FRIED LIVER CURRY ( LAMB, PORK OR CHICKEN )
This is a simple and different way to serve liver. Liver is full of goodness. The recipe will be good with lambs, pigs or chicken livers. If using chicken livers be gentle as they are more likely to break apart than the other livers. A cheap dish to serve with a curry.
Provided by Brian Holley
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a pan and add the mustard, stir well to blend them together, add the onion and fry till just golden.
- Mix together the turmeric, chilli powder, black pepper, salt and the ginger with a little milk to make a thin paste.
- Coat the liver with the spice mix and add to the pan with the garlic. Cover the pan and cook over low heat till the liver is tender.
- Serve with rice or noodles.
Nutrition Facts : Calories 195, Fat 6.7, SaturatedFat 1.8, Cholesterol 312.8, Sodium 682.1, Carbohydrate 9.2, Fiber 1, Sugar 1.3, Protein 23.8
CHICKEN LIVER CURRY
This is SO delicious, even for those that don't like chicken livers (my Mom who loves this) and the 'non-curry' set (me!) It's easy and quick to prepare and a nice change from the 'regular fare'.
Provided by sharflan
Categories Curries
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Clean and halve the chicken livers, cutting away the connecting tissue between the lobes.
- Melt the butter in a large skillet and saute the livers about 7 minutes.
- To a blender, add the chicken broth, onion, curry, salt and flour. Cover and blend on high for 6 seconds only.
- Pour this broth mixture over the chicken livers, stirring continuously while bringing it to a boil.
- Stir in the cream (or evaporated milk - it will be less rich) and pepper to taste. Stir and cook over LOW heat about 2 minutes or til thickened.
- Best served over cooked basmati rice!
Nutrition Facts : Calories 539.1, Fat 42.4, SaturatedFat 23.8, Cholesterol 703.5, Sodium 826.7, Carbohydrate 7.3, Fiber 0.8, Sugar 0.6, Protein 32.2
CURRIED CHICKEN LIVER PâTé
Steps:
- Cook onion in 4 tablespoons butter in a large heavy skillet over moderate heat, stirring, until softened. Stir in livers, curry powder, paprika, salt, and pepper and cook, covered, over moderately low heat, stirring occasionally, until livers are barely pink inside, about 10 minutes. Remove from heat and add brandy. Purée warm mixture in a food processor with remaining butter until smooth. Pour into a 3 1/2-cup terrine and cover surface with plastic wrap. Chill until firm, at least 3 hours.
CURRIED CHICKEN LIVER PâTé
Categories Condiment/Spread Food Processor Chicken Onion Appetizer Cocktail Party Quick & Easy Curry Chill Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2 as an hors d'oeuvre
Number Of Ingredients 8
Steps:
- In a 9-inch skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook onion and chicken livers with curry powder, paprika, and salt, stirring, 1 minutes. Cover skillet and cook mixture, stirring occasionally, 8 minutes more, or until livers are just cooked through. Add brandy and cook,stirring, 1 minute.
- Remove skillet from heat and in a food processor purée mixture with remaining 3 tablespoons butter, cut into pieces, until smooth. Transfer pâté to a 3/4-cup ramekin and smooth top. Pâté may be served immediately (texture will be mousse-like) or chilled, its surface covered with plastic wrap, at least 2 hours and up to 5 days. Bring pâté to room temperature before serving.
- Serve pâté with crackers and pears.
Tips:
- Select fresh chicken livers: Choose plump, moist chicken livers with no signs of discoloration or bruising.
- Clean the chicken livers thoroughly: Remove any connective tissue or bile ducts. Rinse the livers under cold water and pat them dry with paper towels.
- Marinate the chicken livers: Marinating the livers in a mixture of spices and yogurt helps tenderize them and adds flavor.
- Cook the chicken livers over medium heat: High heat can toughen the livers. Cook them over medium heat until they are cooked through but still slightly pink in the center.
- Use a variety of spices: Chicken liver curry is a versatile dish that can be made with a variety of spices. Common spices include cumin, coriander, turmeric, and garam masala.
- Adjust the heat level to your preference: Chicken liver curry can be made mild, medium, or spicy. Add more chili peppers or cayenne pepper to increase the heat level.
- Serve with rice or naan: Chicken liver curry is traditionally served with rice or naan. It can also be served with other sides such as roti, paratha, or chapatis.
Conclusion:
Chicken liver curry is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover chicken livers and it is also a good source of protein and iron. With a little planning and preparation, you can make a delicious chicken liver curry that your family and friends will love.
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