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Chicken Liver Recipe Kerala Style

Chicken liver is something everyone loves to eat, regardless of their age. Whenever I get chicken from shop, I cant find liver pieces in that, so I have the habit of buying chicken liver from certain shops separately and make it as Chicken liver pepper fry, which we all love.

chicken liver recipe kerala style

Thank you for this finger licking recipe Sangeetha. My husband used to hate liver and I used to love it. Once i tried your recipe after my cousin gave me the link. Now I can't even remember how many times I have made this liver fry. .more than me; it is my husband who is craving for this liver fry!!

Thank you so much for this finger licking recipe Sangeetha. My husband used to hate liver and I used to love it. Once i tried your recipe after my cousin gave me the link. Now I can't even remember how many times I have made this liver fry.. more than me; it is my husband who is craving for this liver fry!

Andhra Chicken Liver Fry Recipe is a delicious and easy chicken fry recipe made in Andhra style. Here the chicken liver is sauteed along with caramelized onions, ginger and garlic and spices like pepper and red chili powder.

Chicken Liver curry/ Chicken Liver Masala is my recipe for the day. It is quite easy to prepare with simple ingredients. You will love the rich coat of flavourful Masala that transforms the otherwise boring Chicken Liver Roast to a hearty meal. This chicken Liver Curry is a delicious side dish for rice dishes or Rotis.

This is my second liver recipe in the recent months, and you must be wondering about my sudden fascination for Liver. As you all know, Liver is a rich source of iron and improves the haemoglobin levels in the blood. I have always suffered from low Iron absorption issues and recently my HB levels dropped low, resulting in fatigue. To make up, I was advised Iron tablets for a long term, but I am trying to improve my iron levels through iron rich diets along with some Vitamin C rich vegetables to aid higher absorption. Since, most women face these low iron issues, I created this healthy recipe to make Chicken Liver curry more appealing and flavourful.

I have made the Chicken liver Masala recipe very simple to keep the liver moist and flavourful to your liking. Adjust the water measure if you prefer more gravy. You might also like my other Kerala non -veg recipes like Kanthari Chicken Peralan, Beef Kadachakka curry, Masala Chicken Roast, Mutton Liver Fry, Kerala Beef fry, Spicy Fish curry, Chicken roast, Pork pepper roast, Prawns roast, squid roast, Kakka Irachi, Pork curry, Beef Ularthiyathu etc.

For now, we will stick to this fantastic recipe of Chicken liver Curry, the rest of the calories can wait till weekend, right? I assure you, you will not be disappointed; this chicken liver curry is for keeps! Enjoy!

Clean the chicken liver, drain and marinate with half tsp. Turmeric powder. Keep aside. Grind the Onion, garlic, ginger, green chili, Kashmiri chilli powder, pepper powder, turmeric powder, Jeera/ Cumin Powder and Garam Masala powder. Heat a pan and pour coconut oil. Add curry leaves first followed by the ground Onion mix. Fry on high flame stirring all along for few minutes till the pungent smell leaves. Reduce the flame and add cubed tomatoes and ghee and fry for few minutes.

This is my go-to recipe for an absolutely delicious liver fry every time. I usually add a bit more onion and tomato to increase the gravy, plus I enjoy a little more spice so I increase the dried spice a little. Delicious!

This is the first time am following your recipe. It was easy to understand and make it. Even am suffering with Vitamin deficiency so was advised to have liver. I loved the smell of liver while cooking and enjoyed the taste. Thank you for the easy recipe.

As you all know, chicken liver is my hubby's favorite thing to eat of all time. He loves it a lot. Specially if it is made into dry dish like fry or masala. So last time i decided to make a pepper fry out of it. This recipe is very easy to make and it calls for ingredients which you have in your pantry already. This recipe is a super hot dish, all the spicyness comes from the pepper and some from the green chillies.I used freshly ground pepper in this recipe, i some how don't like the store bought ground pepper powder. It taste sandy for me. But you can use it if you like it.

You can use this same recipe to make pepper chicken, pepper fish and for vegetarians you can make it with potato, cauliflower or tofu. I have a very special recipe for pepper chicken, which i will post very soon, so keep checking my blog until then.

Chicken Liver :Fried chicken livers have a strong flavour that some people find unpleasant; they can also taste metallic, bitter, rubbery, or dry. When cooked properly, chicken livers are tender, creamy, and smooth in texture, as well as very meaty, and the combination with the caramelised onions is delectable.

Chicken Liver Roast- Kerala Style Chicken Liver Stir Fry Print Prep time 10 mins Cook time 15 mins Total time 25 mins Author: Thasneen Recipe type: Main Cuisine: Indian Serves: 4 People Ingredients Chicken liver- 1 lb or kg Turmeric powder- tsp For Cooking liver Chili powder- tsp Ground pepper- tsp Salt- to taste To grind coarsely Ginger, minced- 2 inch slice Garlic, minced- 2 cloves Green chili, chopped- 2 For making liver roast or stir fry Coconut oil or vegetable oil- 1 tbsp Curry leaves- 1 sprig + 1 sprig Onion, cut thin and long- 2 Tomato, chopped- 1 Chili powder- tsp Fennel powder- tsp Coriander powder- 1 tsp Ground cumin- tsp Ground pepper- tsp Salt- to taste Instructions Wash the liver under running water. Add turmeric powder to the cleaned liver, combine well and let rest for 20 minutes, by this any blood present in it will ooze out. After 20 minutes, again rinse under running water and drain the water. In a saucepan, combine liver, chili powder, ground pepper and salt. Cook covered over medium heat for 3 to 4 minutes, just so the dark brown color changes and starts to turn gray. There will be some liquid in it let it be there. Do not over cook it. Remove the pan from the heat and keep aside. Grind coarsely the ginger/garlic and chilies in a blender. Place a pan or wok over medium heat, add oil. Add the ground ginger/garlic/chilies, and the curry leaves, saute for a few minutes till they turn light golden in color. Add onions, season with salt and stir fry till onions turn golden brown. Add tomato, stir fry till it has mashed up. Add chili powder, fennel powder, coriander powder and ground cumin. Saute for a minute. Add the slightly cooked chicken liver along with the liquid in the pan. Combine well. Cook covered for 6 to 7 minutes. It doesn't take too long to cook chicken liver. If you over cook, it will turn rubbery and tough. Open the lid, stir fry the liver over high heat till all the water dries off. Have a taste and add more salt if needed. Add ground pepper and curry leaves, stir fry for a minute. Remove the pan from the heat and keep covered for 5 minutes. Serve chicken liver roast with appam, chapati, rice etc 3.2.2298

Liver curry is an exquisite delicacy in Kerala. In olden days according to my mother the only occasion where one ended up with a lot of liver was when the family gathered for celebrations like festivals and weddings. Then a lot of hens would be slaughtered and cooked in the backyard of the house of the bride or bridegroom. And what would one do with so many livers? This curry was made then on the wedding eve for the guests who attended the wedding eve ceremonies. Maybe this was also part of the cost cutting because serving chicken and other meats on wedding eve was indeed an added expense. And since the ingredients were purchased by the family themselves rather being outsourced to a caterer, the head of the family saw to it that nothing was wasted. These days' caterers buy cut pieces for wedding banquet and ordering a liver curry is considered exotic. But with the advent of malls selling meats and their various cuts exclusively procuring liver and gizzard has become easier. So occasionally when I miss the good old days I get some liver and prepare this curry.

The usual style of making a liver curry back home is with a tomato gravy base but this recipe is quite different. It might appear greasy and crisp but it is a delicious super spicy preparation. This is the typical curry you would find at the local toddy shop in Kerala also known as 'shaap'. I visited one such toddy shop recently with m family. Toddy shops now have family rooms because people savour the food there these days and there is no taboo going and having a meal from such places today. Everything we ordered was super spicy but I loved few of their preparations and one of them was this liver fry. I realized certain things needed to be cooked in coconut oil to get that authentic rustic flavour and this is one such recipe.

Liver is something that all non-vegetarians enjoy eating, whether it's chicken or mutton liver. In Kerala, the liver pepper fry is a popular restaurant meal. Although there is some debate over its adverse effects, it is still one of our favorite dishes.

When discussing this topic, we should consider the benefits and drawbacks of liver consumption. We all know that liver is high in vitamin A, B12, and iron. Our blood hemoglobin level, skin and eye health, immunity, and other factors will all benefit from include chicken liver in our diet. However, because liver contains a large amount of cholesterol, eating no more than one or two table spoons of liver every week will not harm our health. Increased consumption of liver meals, on the other hand, may have negative consequences.

I agree Raf on beauty within than what can be seen on the surface. But these days, many fall for the outer than the inner. I love chicken liver, deep fried till crispy and in curries too. But the limitation at home is that my other half does not eat chicken, so the liver does not appear.

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