Saturday, 24 November 2012

Chicken Liver Tapas

While chicken liver rarely makes an appearance on British dinner tables, this underrated ingredient's usefulness extends beyond pâté (homogeneous spreadable meat). Around the world, chicken livers are prepared in curries, fried, and prepared in a variety of manner. In this dish, I combine the creamy, rich taste of liver with some spices and fresh coriander to cook up one of my favourite tapas entrée. This recipe had featured in an earlier entry, but here's an improved version of it:

1 medium onion, chopped
2 cloves garlic, chopped
1 green chilli, chopped (optional)
1 teaspoon fennel seeds
2 stalks of curry leaves
1 tablespoon kurma curry powder
1 teaspoon coriander powder
400 g chicken liver, cleaned and cubed into bit size pieces

a bunch of fresh coriander, chopped

Sauté the onions in 2 tablespoons of olive oil over very low heat. When the onions are soft and translucent  the garlic, chilli, fennel seed and curry leaves are added to this frying oil. In 2-3 minutes, pour in the liver and curry powders. Season lightly with salt and pepper and let it cook slowly, caramelising in the dry kurma flavoured oil. 

Cook this for about 20-30 minutes (depending on how low the fire is and the size of the liver chunks), cut into the bigger pieces of liver to check it is cooked before serving it, garnished with generous amounts of fresh chopped coriander. Works well both as tapas or side dish for rice and curry.

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