Chicken Liver Fry

Looking for some brunch inspiration? These succulent, rich nutritious chicken
livers dressed in onions, parsley, garam masala and lemon juice will blow your
mind. They are easy to prepare and a great way of adding liver to your diet to
boost B Vitamins. An elegant and inexpensive appetizer, this simple recipe also
works great as a brunch idea or as a main meal, all under 30 minutes.

Servings: 4 people

Author:

Prep Time
20 minutes

Cook Time
20 minutes

Total Time
40 minutes

Course:

Cuisine:

Indian Fusion

Keywords:

Chicken livers Chicken Liver Fry Indian Chicken Livers

Instructions

1 Rinse livers under cool running water, remove any green matter, fat and gristle
with a sharp paring knife. You may cut each liver into two pieces if they are
large or leave them whole if they are small. Set aside.
2 Heat oil in a non-stick medium frypan with a lid on medium heat. Add onions and
fry them for 6-8 minutes or until they change colour to near golden.
3 Add garlic and fry for one minute, followed by turmeric powder, garam masala
powder, salt, pepper powder and ½ cup water. Stir well and cook for a further
minute.
4 Stir in chicken livers and cook for 2 minutes stirring gently from time to time.
Close lid and cook for 6-8 minutes or until livers are brown on the outside and
slightly pink on the inside. Cook them to your liking but not more than 7 or 8
minutes.
5 Sprinkle with parsley and lemon juice. Stir gently.
6 Remove from heat and rest uncovered for 5 minutes. Serve hot garnished with
parsley sprigs as a starter or piled on top of your favourite grilled toast for
brunch. You can even snack on the leftovers, if there are any.

Chicken Liver Fry

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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