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Stainless steel pan with cooked brown pieces of meat in a creamy sauce. There are chopped green cilantro on top.

Chicken liver curry (easy and healthy dish)

Nataliia
This delicious and nutritious 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.
5 from 3 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course dinner, lunch, Main Course
Cuisine American, Indian
Servings 4
Calories 214 kcal

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..

Nutrition

Calories: 214kcalCarbohydrates: 1.9gProtein: 20.9gFat: 13.9gSodium: 314.1mgSugar: 0.7g
Keyword chicken liver curry
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