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