easy chicken liver curry recipe


Much like mutton fry, or sheep liver fry, Amma often braised nearly all organ meat with the same technique, varying spices depending on the meat type. Chicken livers on the other hand were a more versatile organ meat, sometimes braised dry or made with potatoes and peas for a hearty week night dinner that could rival any of  her weekend Durban meat curries.


Thanks to food trends like the carnivore diet, organ meat has made a fashionable comeback, from offal to awfully good. Organ meat is packed with nutrition. It contains large amounts of Vitamin B and essential vitamins. Pregnant and breast feeding women should consult their doctor before indulging, otherwise, if you eat the prime cuts of meat, you may as well enjoy the rest of it.

How to Make Chicken Liver Curry with Potatoes and Peas

I have been living  without good Durban spices long enough to be adapt recipes to suit local ingredients. Chilli powder is sometimes in short supply because it involves traveling a long distance to get some. For  this recipe I was out of chilli powder but I used fresh red chilli to add colour and flavour to this chicken liver curry.


Making chicken liver curry is no different from preparing any other meat curry. I started by making a curry paste with red chillies, onion, ginger and garlic, which I braised until soft and the onions golden brown.


 At this stage I added additional spice, a teaspoon of garam masala and paprika. Alternatively use chilli powder. Add this in together with the paprika and garamsala.


Once the spices were infused in the oil, I added the potatoes and chicken liver and water. Covered and allowed to simmer. I added the peas just before removing from stove. This way they don’t overcook or turn mushy.

Easy Chicken Liver Curry Recipe

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Chicken Liver  Curry Recipe With Potatoes and Peas

Chicken Liver Curry Recipe With Potatoes and Peas

Prep time: 10 MCook time: 20 MTotal time: 30 M
This chicken liver curry adds potatoes and peas for extra flavour and texture to an otherwise dry meat. It makes for an economical meat curry-perfect for cold days.


  • 500g chicken liver
  • 4 medium sized potatoes
  • 1 cup fresh or frozen peas
  • 50ml cooking oil
  • 2 medium onions
  • 2 cloves garlic
  • small piece of ginger
  • 2 large red chillies (or 1 tablespoon chilli powder)
  • 1 teaspoon paprika powder
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • ½ cup of water


  1. Slice onions, ginger and garlic fine,. I grate or blend together to form a paste. If you don’t have any chilli powder, add fresh red or green chilli to this mixture.
  2. Heat oil on medium heat. Fry onion mixture until golden brown.
  3. Add powdered spices. Fry until spices are infused with the oil.
  4. Add potatoes.
  5. Add liver.
  6. Add water. Cover and allow to simmer for 15-20 minutes.
  7. Remove lid and allow water to evaporate. Add peas, Cook until peas are soft.
  8. Remove from heat. Serve warm with rice or soft roti.
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