Curried Chicken Livers
Elevate your weeknight dinner with this rich and flavorful Curried Chicken Livers recipe, a bold and aromatic dish that's as comforting as it is easy to prepare. Tender chicken livers are simmered in a luscious coconut milk-based curry sauce infused with a medley of warm spices, including curry powder, turmeric, cumin, and paprika, balanced by the tangy freshness of lime juice and the vibrant zest of fresh cilantro. The dish comes together in just 40 minutes, making it perfect for busy evenings while still delivering restaurant-quality flavor. Pair it with fluffy basmati rice or warm naan bread to soak up the creamy, spiced sauce, and delight your taste buds with every bite. Perfect for curry enthusiasts or anyone looking to try a tasty spin on traditional liver dishes, this recipe is a must-try for your next adventurous kitchen endeavor.
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Recipe Information
Ingredients
- 500 grams chicken livers
- 2 tablespoons vegetable oil
- 1 large onion
- 3 cloves garlic cloves
- 1 inch fresh ginger
- 2 medium tomatoes
- 2 teaspoons curry powder
- 0.5 teaspoons ground turmeric
- 1 teaspoons ground cumin
- 1 teaspoons paprika
- 0.25 teaspoons cayenne pepper
- 400 milliliters coconut milk
- 2 tablespoons fresh cilantro
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 whole fresh lime
Instructions
Clean the chicken livers by trimming any visible fat and connective tissues. Rinse under cold water and pat dry with paper towels.
Finely chop the onion, garlic, and fresh ginger. Dice the tomatoes and set aside.
Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and slightly translucent.
Add the garlic and ginger to the skillet, stirring frequently, and cook for another minute until fragrant.
Stir in the curry powder, ground turmeric, ground cumin, paprika, and cayenne pepper. Toast the spices for 30 seconds to release their flavors.
Add the diced tomatoes to the skillet and cook for 5 minutes, stirring occasionally, until the tomatoes break down and create a thick paste.
Add the chicken livers to the skillet and cook for 3-4 minutes, stirring gently to coat the livers in the spice mixture.
Pour in the coconut milk and bring the mixture to a gentle simmer. Season with salt and black pepper to taste.
Reduce the heat to low, cover the skillet, and let the chicken livers cook for 8-10 minutes until tender and fully cooked through, stirring occasionally.
Remove the skillet from heat and stir in freshly chopped cilantro. Squeeze the juice of one lime over the dish for a bright, zesty finish.
Serve hot with steamed basmati rice, naan bread, or your preferred side. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
1704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 36.2 g | ||
| Cholesterol | 1575 mg | 525% | |
| Sodium | 9064 mg | 394% | |
| Total Carbohydrate | 96.3 g | 35% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 51.8 g | ||
| Protein | 71.8 g | 144% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 272 mg | 21% | |
| Iron | 34.2 mg | 190% | |
| Potassium | 2434 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
