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Chicken Liver Curry

Recipe & Photography: Ekta Mondal

chicken liver curry

Recipe serving: 4
Cook time: 25 minute


300 gm Chicken liver
1 tablespoon white oil
2 teaspoon Chili powder
1 teaspoon Turmeric powder
Pinch of black pepper powder
½ teaspoon Sugar
2 Finely chopped green chili
1 big finely chopped onion
1 tomato mash
Garam masala powder [Indian version of garam masala a mixture of spices contains: black and white peppercorns, cloves, cinnamon, black and white cumin seeds, black, brown, and green cardamom pods]
2 teaspoon  lemon juice
1 bunch Coriander leaves
1 teaspoon ginger & garlic paste
2 bay leaf


Take the chicken liver in a bowl and marinate it with chili powder, turmeric powder and lemon juice for 10 minutes. Pour white oil in a frying pan and spread the chicken evenly. Fry it over low heat until it is light brown and then keep aside. Heat white oil in the frying pan and toss a few bay leafs, the finely chopped onions and the mashed tomatoes into it. Add ginger and garlic paste and the garam masala (a mixture of spices) powder. Let it fry for half a minute, then add the fried chicken liver and mix it well. Add some water. Make sure the liver is properly boiled and the garam masala has mixed well with the water. Garnish it with coriander leaves. Serve chicken liver curry with rice or roti.


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Ekta Mondal is a student of class 10 at Loreto St’ Marys High School, Kolkata. Her hobby is Cooking, Photography and Reading.

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