Chicken Liver Curry Recipes

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FRIED LIVER CURRY ( LAMB, PORK OR CHICKEN )



Fried Liver Curry ( Lamb, Pork or Chicken ) image

This is a simple and different way to serve liver. Liver is full of goodness. The recipe will be good with lambs, pigs or chicken livers. If using chicken livers be gentle as they are more likely to break apart than the other livers. A cheap dish to serve with a curry.

Provided by Brian Holley

Categories     Curries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb liver, sliced
1 medium onion, sliced
1 teaspoon ready made mustard
2 teaspoons oil
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon ground black pepper
1 teaspoon ground ginger
1 teaspoon salt
2 garlic cloves, chopped

Steps:

  • Heat the oil in a pan and add the mustard, stir well to blend them together, add the onion and fry till just golden.
  • Mix together the turmeric, chilli powder, black pepper, salt and the ginger with a little milk to make a thin paste.
  • Coat the liver with the spice mix and add to the pan with the garlic. Cover the pan and cook over low heat till the liver is tender.
  • Serve with rice or noodles.

Nutrition Facts : Calories 195, Fat 6.7, SaturatedFat 1.8, Cholesterol 312.8, Sodium 682.1, Carbohydrate 9.2, Fiber 1, Sugar 1.3, Protein 23.8

CHICKEN LIVER CURRY



Chicken Liver Curry image

This is SO delicious, even for those that don't like chicken livers (my Mom who loves this) and the 'non-curry' set (me!) It's easy and quick to prepare and a nice change from the 'regular fare'.

Provided by sharflan

Categories     Curries

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

12 ounces chicken livers
2 tablespoons butter
1/2 cup low sodium chicken broth
1/8-1/4 cup onion, coarsely chopped
1/2 tablespoon curry powder
1/2 teaspoon salt
1 tablespoon flour
black pepper, fresh ground to taste
1/2 cup heavy cream or 1/2 cup evaporated milk

Steps:

  • Clean and halve the chicken livers, cutting away the connecting tissue between the lobes.
  • Melt the butter in a large skillet and saute the livers about 7 minutes.
  • To a blender, add the chicken broth, onion, curry, salt and flour. Cover and blend on high for 6 seconds only.
  • Pour this broth mixture over the chicken livers, stirring continuously while bringing it to a boil.
  • Stir in the cream (or evaporated milk - it will be less rich) and pepper to taste. Stir and cook over LOW heat about 2 minutes or til thickened.
  • Best served over cooked basmati rice!

Nutrition Facts : Calories 539.1, Fat 42.4, SaturatedFat 23.8, Cholesterol 703.5, Sodium 826.7, Carbohydrate 7.3, Fiber 0.8, Sugar 0.6, Protein 32.2

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