Chicken Liver Curry

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Prep Time

15 minutes

Prep Notes

If you're new to eating liver start off with mostly diced chicken thigh and a few chicken livers chopped quite small. The chicken thighs will need cooking for longer so add the liver step in when the thigh pieces are almost cooked. Then if you like it, the next time add more livers until you're used to it and can make it fully liver.

Cooking Time

15 - 20 minutes

Yields

4 portions

Ingredients

600g chicken livers diced

3 tablespoons of tallow, butter, ghee or coconut oil

1 teaspoon ground turmeric

1/4 teaspoon ground cumin

1 onion finely diced

1 tablespoon of grated ginger

185g diced tomatoes

1/2 cup chicken stock

1 tablespoon of fish sauce

1/4 teaspoon chilli powder (optional)

coriander to serve

sea salt and freshly cracked pepper

Directions

Rinse the livers under cold water, pat dry with and cut off any fat, sinew or veins. Set aside
Place a large frying pan over a medium heat. Add the oil or fat, then the turmeric and cumin and stir constantly for 10 seconds
Add the onion and cook, stirring occasionally for 5 minutes until the onion is soft and translucent.
Turn the heat down to medium-low, add the ginger and tomatoes for 6 minutes, stirring occasionally.
Add the chicken liver pieces and bone broth and stir through
Bring tot he boil, then turn back down to a simmer
Stir in the fish sauce and chilli powder (if using) and cook for a further 2-3 minutes
Sprinkle with coriander leaves, season with sea salt and pepper and serve.