Low Sodium Spicy Liver Fry
Dive into the irresistible flavors of this Low Sodium Spicy Liver Fry, a vibrant dish that’s packed with bold spices and tender chicken livers, minus the excess salt. Perfect for a heart-healthy yet flavorful meal, this recipe balances the earthy richness of chicken liver with aromatic spices like turmeric, cumin, coriander, and garam masala, giving it a tantalizing kick from red chili powder and fresh green chilies. A splash of lemon juice and a garnish of fresh cilantro elevate the dish, adding brightness and freshness. Quick to prepare, with just 15 minutes of prep and 20 minutes of cooking time, this protein-packed dish pairs beautifully with rice, flatbreads, or even as a standalone snack. Whether you're looking for nutritious comfort food or a low-sodium spicy delight, this recipe delivers wholesome satisfaction.
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Recipe Information
Ingredients
- 500 grams chicken livers
- 1 medium, finely sliced onion
- 1 medium, finely chopped tomato
- 4 cloves, minced garlic
- 1 teaspoon, minced ginger
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 0.5 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 small, slit lengthwise fresh green chili
- 0.5 teaspoon black pepper
- 0.5 teaspoon garam masala
- 2 tablespoons, chopped fresh cilantro leaves
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- 0.25 cup water
Instructions
Clean the chicken livers thoroughly by rinsing them in cold water. Remove any membranes and cut them into bite-sized pieces. Set aside to drain.
Heat olive oil in a large skillet over medium heat. Add the finely sliced onion and sauté for about 4-5 minutes until golden brown.
Add the minced garlic and ginger, and stir-fry for 1-2 minutes until fragrant.
Stir in the turmeric powder, red chili powder, ground cumin, and ground coriander. Cook for 30 seconds to bloom the spices.
Add the chopped tomato and slit green chilies. Cook for about 3-4 minutes until the tomato softens and the mixture becomes paste-like.
Add the cleaned and drained chicken liver pieces to the skillet. Stir well to coat the liver with the spice mixture.
Pour in 1/4 cup of water, cover, and cook on medium-low heat for 8-10 minutes, stirring occasionally, until the liver is cooked through but still tender.
Uncover the skillet, increase the heat to medium, and let any excess liquid evaporate while stirring occasionally, ensuring the livers are evenly coated with the spices.
Sprinkle garam masala, black pepper, and lemon juice over the cooked liver. Stir well and cook for 1 more minute.
Turn off the heat and garnish with freshly chopped cilantro leaves. Serve hot with rice, flatbreads, or as a standalone dish.
Nutrition Facts
Calories |
1558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.8 g | 152% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 22.0 g | ||
| Cholesterol | 1575 mg | 525% | |
| Sodium | 6450 mg | 280% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 25.0 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 239 mg | 18% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 1667 mg | 35% | |
*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.
