You can be a breast person or a leg-lover. A few may even be wingmen or women. But you can be sure nobody wants to be a friend to chopped liver. This delicious, nutrient-packed and inexpensive part of a chicken has always been treated like the ugly step sister. I think chicken livers deserve a second chance. It’s time to push aside the pates and bring on the pepper. Spices can make chicken liver sing. Paired with the potent mix of pepper, green chillies and curry leaves, they become delightful savoury morsels, slightly charred and fiery outside and soft and fragrant inside. This quick, South-Indian style stir fry is unbelievably simple and is delicious eaten with plain rice or even toast; but serve it as an appetiser with ice-cold beer and you will proudly declare yourself a liver lover.
South Indian Style Chicken Liver Pepper Fry
- 300 g fresh chicken livers cleaned and trimmed of all connective tissue and cut into a big dice
- A handful of fresh curry leaves
- 2 cloves of garlic minced
- 1 medium onion chopped
- 3 fresh green chillies slit lengthwise
- 1 tsp black peppercorns roughly crushed in a mortar
- 1 1/2 tbsps oil
- Heat oil in a non stick pan and saute the onions for 2 minutes. Add the garlic and cook for a further 20 seconds taking care not to burn them.
- Put in the green chillies, fry for 10 seconds and add the livers. Fry on medium-high heat to sear them. Once they get a nice brown coating (2-3 minutes), cover and cook for a further 5 minutes till soft and done.
- Continue to stir and add the curry leaves, salt and pepper. Fry for a minute more till the spices are incorporated. It should resemble an almost dry, stir-fry kind of appearance. Serve hot.