Ingredients:
300-400 grams of chicken liver (cleaned and cut into bite-sized pieces)
2 tbsp of ginger-garlic paste
1 tbsp chicken 65 or chicken tikka powder
1 medium tomato (finely chopped)
1 onion (finely chopped)
1 tsp turmeric powder
Few leaves of coriander
Few leaves of curry leaves
Sauté onion, tomato, coriander and curry leaves. Once tomato is already melted, put on ginger-garlic paste, chicken 65. Put on the liver along with a cup of water. Cover with lid.
Simmer until the sauce thickens.
Top with fresh coriander and fried curry and serve with rice.
VERDICT
WILL: When we were at the Banana Leaf Apolo, I saw one dish at their menu and because we may not finish all what we ordered, I just requested Abbey to cook it for our next week’s dinner. That is the Chicken Liver Curry.
Abbey surprised me with basmati rice and papadum on the side. Well, what can you expect on Abbey’s cooking? Yummy! Our house was filled of curry’s aroma!
Try to cook it too!
 |
| Chicken Liver Curry |
WILL: When we were at the Banana Leaf Apolo, I saw one dish at their menu and because we may not finish all what we ordered, I just requested Abbey to cook it for our next week’s dinner. That is the Chicken Liver Curry.
Abbey surprised me with basmati rice and papadum on the side. Well, what can you expect on Abbey’s cooking? Yummy! Our house was filled of curry’s aroma!
Try to cook it too!