Andhra Chicken Liver Stir Fry
Andhra Chicken Liver Stir Fry
This chicken liver stir fry originates from the Indian state of Andhra Pradesh; found on the east coast of southern India. They are known for copious amounts of curry leaves, hot spices, and the use of tamarind. The chicken livers in this recipe are cooked with caramelized onions, green chilies, curry leaves, garlic, ginger, and typical Indian spices(turmeric, chili powder, coriander, garam masala).
Ingredients
- 1 lb chicken livers cut into 1” pieces; patted dry
- 1 cup white onion thinly sliced
- 2 green chilies slit in half
- 6 garlic cloves minced
- 2 tbsp ginger minced
- 1 tsp ground coriander
- 1/2 tsp Kashmiri chili powder
- 1/2 tsp garam masala
- 1/2 tsp ground turmeric
- 1 tsp black pepper powder
- 1 sprig curry leaves
- salt to taste
- 1 tbsp cooking oil
Instructions
- Heat up cooking oil in a sauté pan over medium heat. Cook the curry leaves, onions, garlic, and ginger for 5 minutes.
- Stir in the turmeric, coriander, garam masala, and chili powder. Cook for 1 minute.
- Add in the chicken livers, making sure they are coated in the spices. Cook for 10 minutes.
- Season with salt and the black pepper powder. Cook for 1 more minute.
