Kerala Style Chicken Liver Roast by DICE

                                            

Ingredients

500gm Cleaned chicken livers

 

For Marinade,

• 1 tbsp Ginger

• ¾ tbsp Garlic

• 2 Green chillies

• ½ Medium onion

• ½ tsp Chilli Powder

• ¼ tsp Turmeric

• Salt to taste

For Pan,

• ½ Medium onion finely chopped

• 2 Slit green chillies

• ½ tsp Ginger

• ½ tsp Garlic

• Curry leaves

• 1.5 tsp Coriander powder

• 1 tsp Chilli powder

• ½ tsp Pepper

• ½ tsp Garam masala

• Salt to taste

• Vegetable oil (Coconut oil makes it super Kerala style)

For Extra Flavour,

• ½ Finely chopped onion

Preparation

1. Blend all the ingredients mentioned under the “For Marinade” heading until smooth and add to the clean chicken livers. Mix well.

2. Leave the marinated chicken livers in the fridge for about 30 minutes.

3. In a medium to high heat pan, add some oil and fry half a finely chopped onion until semi golden. Keep this aside. It will be added towards the end of the cooking process.

4. In the same pan, at the same heat, add the onion, chillies, ginger, garlic and curry leaves mentioned under the “For Pan” heading. Sauté until translucent.

5. Add the mentioned spices and sauté until they smell cooked. (I hope that makes sense.)

6. Add the chicken livers with its marinade and cook covered until the liquid draws out. Then, remove the lid and cook until a thick gravy starts to form.

7. At this stage, add the initially fried onions and reduce the gravy further to make it ‘roasted’ as per Malayali cooking standards.

8. Serve with boiled rice or Kerala parotta!

Tip: The chillies might be a bit much for some, so please reduce the number of green chillies if you’d like to save your mouth from an inferno.