This delicious chicken liver curry is ready in under 30 minutes. Organic chicken livers are browned with onions, diced tomatoes and then, slowly simmered in a creamy sauce with warm Indian spices.
Jump to:
🥘Ingredients notes and substitutions
- Chicken livers - I always buy organic chicken lives at a local Whole Food Store. You can also ask your local butcher shop.
- Olive oil - Olive oil or any other oil you use to saute.
- Onion - yellow or white medium onion. You can also use shallot instead.
- Garlic - you will need one or two fresh garlic cloves. Use some garlic powder instead.
- Diced canned tomatoes (or fresh) - I used drained diced tomatoes with no salt added. Use fresh chopped tomato when available.
- Yellow curry spice - you can make your own mix, but I always use a pre-made quality curry spice mix to save time.
- Garam masala (optional) - it is optional, but recommended. Garam masala adds some sweet earthy flavor to the dish and balances the sour taste of tomatoes perfectly.
- Salt - add it by taste, depending on the salt content of the broth and canned tomatoes,
- Broth - I used low-sodium chicken broth. You can any broth you have or simply some water instead.
- Heavy cream - to make this dish rich and creamy. For the dairy-free version use coconut cream.
- Cilantro (optional) - I love to garnish my curry with some fresh chopped cilantro to contrast the beautiful colors of this dish.
🧂How to make a curry spice mix
You can easily make a curry spice by mixing coriander powder (1 Tablespoon), cardamon ( 1 Tablespoon), cumin (1 teaspoon), cinnamon (1 teaspoon), turmeric (1 teaspoon), ground ginger (½ teaspoon), cayenne (½ teaspoon), black pepper (½ teaspoon).
⏲️How to make this curry
Soak and clean the livers- In a medium bowl add livers and cold water. Soak them for about 15 minutes. Remove livers from the water and pat dry using paper towels. Each liver will have two parts connected by some tissue. Cut it to divide the liver into two parts. Trim and discard any connective tissue.
Saute veggies and spices -In a frying pan, add olive oil and heat it over medium-high heat. Add onions. Saute for about 4-5 minutes stirring occasionally. Now, add curry powder, garam masala, drained diced tomatoes, and diced garlic. Cook for another 2-3 minutes stirring often.
Brown livers - add chicken liver pieces to the pan. Cook the livers over medium heat for about 3-4 minutes flipping them once, until they are golden brown. After that, pour the broth over the livers, just enough to barely cover.
Simmer - Cover with the lid and simmer on low for about 15 minutes or until the livers are cooked through and the internal temperature reaches 165°F
Add cream - at the very end, add some heavy cream and stir the dish. Turn off the heat. Garnish with fresh cilantro. Serve right away!
💭Recipe tips
- always soak the livers in water or milk to get rid of a bitter taste.
- do not forget to get rid of any connective tissue.
- if you like spicy, add about ½ teaspoon of cayenne pepper.
- add some lemon juice to the dish to brighten up and balance the flavors.
- refrigerate leftovers right away.
- use coconut cream or milk for a dairy-free curry.
🍛How to serve
- Plain rice is a great way (and the best) to serve this delicious curry. Use cauliflower rice for a low-carb meal.
- Serve it with Naan or samosas.
- Any fresh salad is a great side dish to accompany this curry.
🌡️How to store leftovers
Do not let it sit out at room temperature for more than one hour.
Place the leftovers as soon as possible in an airtight container and store them in the fridge for no longer than 3 days. I suggest consuming the dish within 1-2 days for a fresher taste.
Reheat the leftovers in a microwave, covered (to prevent splatters) until the meat is steamy hot. You can reheat it in a pan with a little bit of water added.
🍲Other chicken livers and organ meats recipes
📖 Recipe
Chicken liver curry (easy and healthy dish)
Equipment
- 1 medium bowl
- 1 stainless steel skillet with the lid
Ingredients
- 1 pound organic chicken livers
- 1 Tablespoon olive oil
- 1 medium yellow onion
- 1 garlic clove
- 1 can diced tomatoes (drained)
- 1 Tablespoon curry powder or to taste store-bought or home made
- ½ teaspoon garam masala optional
- 1 cup low sodium chicken broth or water
- ½ teaspoon salt
- ⅓ cup heavy whipping cream or coconut cream
- 2 Tablespoons chopped fresh cilantro optional, for garnish
Instructions
- Soak chicken livers in cold water for about 15 minutes.
- While the livers are soaking, dice the onion, garlic and cilantro.
- Now, drain and pat dry the livers and trim any fat or connecting tissue.
- Heat olive oil in a skillet over medium heat. Add onions and saute until softened for about 4-5 minutes stirring occasionally. Add drained tomatoes, curry powder, garam masala and garlic. Cook for another 2-3 minutes on medium heat or until the tomato juice evaporated and the spices become fragrant.
- Add chicken livers and brown them on each side for about 2 minutes.
- Pour chicken broth, add salt. Cover the pan, bring to boil and simmer on low for about 10-15 minutes or until the livers are fully cooked. The internal temperature must reach 165°F.
- Add heavy cream and stir until combined. Turn off the heat. Garnish the dish with some fresh chopped cilantro. Serve over steamed rice.
Notes
- soak the livers in cold water or milk to get rid of bitter taste.
- add some cayenne pepper for spicier dish.
- use kitchen thermometer to ensure the liver are fully cooked.
- cooked livers should not stay at room temperature for longer than 1 hour.
- the livers may remain slightly pink inside (not bloody).
- store in the fridge for not longer than 3 days..
Libba says
This recipe sounds delicious!! But the amount of curry and garam masala seems excessive for just a lb. of chickens livers. Has anyone tried this recipe?
Nataliia says
Hi Libba, sorry I put the wrong quantity in the recipe card by mistake. I just corrected it. Garam masala is an optional ingredient and I would only add 1/2 teaspoon. Thank you for noticing. We love this recipe and I often make it.
Mark says
Does coconut cream (if used instead of dairy) impart a different taste to this dish?
Nataliia says
I often use full fat coconut milk (in a can) for curries when I do not have heavy cream. And it works great. Just make sure is is unsweetened and unflavored.
Angela Johnson says
Can I sub plain yogurt for cream
Nataliia says
I have never tried it making with yogurt. Instead of cream, I always recommend using full-fat coconut milk. If you decide to try making with yogurt, make sure not to let the yogurt boil, as it can curdle. Instead, stir it in towards the end and heat gently to prevent it from separating.