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Chicken Liver Potato Curry

Course Curry
Cuisine Indian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Rafeeda

Ingredients

  • 1 tbsp coconut oil
  • 1 twig curry leaves
  • 2 large onions sliced
  • 2 green chillies slit
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2 tbsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 3 large tomatoes chopped
  • 1 large potato cut into small pieces
  • 500 gm chicken liver/ gizzard cleaned well and drained
  • 1 tsp black pepper powder
  • 1 tsp garam masala powder
  • Salt to taste

Instructions

  • Heat oil in a saucepan. Briefly fry the curry leaves.
  • Add the onion and green chillies and saute till soft.
  • Add the ginger and garlic pastes and cook till raw smell is gone.
  • Add the masala powder and saute for a couple of minutes.
  • Now add the tomatoes and cook till the tomatoes get mashed up.
  • Add the chopped potato, chicken liver, black pepper and garam masala with hardly 1/2 cup of water and give a nice mix.
  • Cook on closed lid on medium-low flame till the liver and potatoes are completely cooked. Switch off flame and adjust salt.
  • Serve warm with rice or chapathis!