Visited the iconic National Dhaba at Bandra a while ago, though I was in the mood for a strictly vegetarian lunch and yes, I stuck to it, one dish still lingers on my mind and buds and that is their delish Chicken Liver Masala. There’s something smokingly unique in their charcoal fire-cooked dish that takes this chicken liver to the next level. Well, I’m certainly coming back soon to gorge on it. That reminds me of my version of Chicken Liver Curry cooked with a generous helping of coconut milk and gentle spices that give it a unique umami flavour. You can try the same recipe with Mutton or Duck Liver too ( quite similar to the Bhuna Duck Recipe from Bangladesh ). This recipe proves that Chicken Liver tastes equally yummy as the meaty portions. The addition of coconut milk, select spices and direct pan cooking make this dish transformative. Frying the liver at a later stage gives it a nice crunchy flavour and the aroma when gravy is finally poured again is absolute heaven. With the long weekend approaching, I recommend, you give this recipe a try. Happy Cooking.
Ah! That also reminds me of the 5th-century Greek Poet – Cratinus, who composed a few lines in praise of the Duck Liver, so let me try a poetic verse in favour of the Chicken Liver.
I was in a hurry
Until Mama cooked me a Chicken Liver Curry
A drop of a hat
With lard of fat
Steeped in coconut milk
Texture like Silk
With all my vices
I couldn’t get rid of the spices
Either the bird was quarrelsome
Or cuddlesome
Who cares
It was indeed wholesome.
Prep Time – 30 mins
Cook Time – 30 mins
Total Time – 60 mins
Serves – 3
Ingredients :
Chicken Liver – 225 gm
Red chillies – 5 gm
Fennel – 5 gm
Curry leaves – 1 sprig
Ginger – 5 gm
Turmeric – a pinch
Red onions – 30 gm
Cardamom – 3
Garlic – 5 flakes
Fenugreek powder – a pinch
Vinegar – 15 ml
Coconut – ½
Butter or Fat – 30 gm
Salt – to taste
Method :
1 ) Wash and boil the liver with salt. Cut into cubes.
2 ) Roast and grind red chillies. Grind fennel. Peel and slice ginger, garlic and onions.
3 ) Grate and extract thick coconut milk.
4 ) Put the liver into a pan with the coconut milk and all the ingredients except fat.
5 ) Cook till spices and onions are roasted.
6 ) Remove gravy. Add fat and fry the liver.
7 ) Pour back the gravy and cook for about 5 minutes.
