Chicken Liver Masala

Curried liver prepared by diced potatoes and frozen green peas.

Ingredients

450 GMS chicken liver

4 tbsp. oil

1 onion, chopped finely

1 stick cinnamon, broken into pieces

225 GMS potatoes, peeled and diced

1 1/4 tsp. salt or to taste

90 ml warm water

4 garlic pods, crushed

3 tomatoes

100 GMS frozen green peas

3 green chilies

1/2 tsp. garam masala powder

Mix to a paste with two tsp. (10 ml) water:
2 tsp. coriander powder

1 tsp. cumin powder

1 tsp. turmeric powder

1/2 tsp. chili powder

Serve with

    Serve with plain fried rice or chapatis or rotis.

Method

1.Clean the liver, and cut roughly into small pieces.
2.Heat two tbsp. oil over medium heat and fry the onions and cinnamon until the onions are soft.
3.Add the potatoes to it and 1/4 tsp. salt and stir-fry the potatoes for about two minutes. Add the water.
4.Cover the pan and simmer until the potatoes are tender.
5.Heat the remaining oil over medium heat in another wide pan. Add the garlic and stir-fry for 1 minute.
6.Add the spice paste, lower the heat and stir-fry for about two minutes.
7.Add half of the tomatoes, stir and cook for a further two to three minutes.
8.When the mixture is fairly dry, add the liver and stir-fry the liver for 5 minutes.
9.Add the remaining tomatoes and stir-fry for five to six minutes.
10.Cover the pan and simmer for about 10 minutes. Add the potatoes mixture, green peas, green chilies and the remaining salt and cook for a minute or two.
11.Adjust the heat and cook, uncovered, for further five minutes.
12.Stir in the garam masala powder and remove from heat.