| 500g, cleaned and cut into bite-sized pieces Chicken liver | |
| 2 large, finely sliced Onion | |
| 1 medium, chopped Tomato | |
| 6 cloves, minced Garlic | |
| 1-inch piece, minced Ginger | |
| 2, slit lengthwise Green chilies | |
| 1 sprig Curry leaves | |
| ½ tsp Turmeric powder | |
| 1 tsp (adjust to taste) Red chili powder | |
| 1½ tsp Coriander powder | |
| ½ tsp Garam masala | |
| 1 tsp Black pepper powder | |
| ½ tsp (optional) Fennel seeds | |
| 2 tbsp Coconut oil | |
| To taste Salt | |
| ¼ cup Water |
Discover the authentic taste of Kerala with this traditional chicken liver fry recipe. Packed with bold spices and a rich, comforting flavor, it's the perfect side dish for rice, chapati, or parotta!
Chicken liver fry is a cherished dish in Kerala’s culinary tradition, known for its bold flavors, rustic charm, and a medley of aromatic spices. This dish transforms the humble chicken liver into a delicacy that is rich, spicy, and incredibly satisfying. The heart of the recipe lies in its authentic spice blend and the use of coconut oil, which is integral to Kerala’s cuisine.
The chicken liver is first cleaned meticulously and marinated with turmeric, red chili powder, and salt to ensure a flavorful base. The cooking process starts with tempering fennel seeds and curry leaves in coconut oil, which instantly fills the kitchen with a warm, inviting aroma. This is followed by sautéing ginger, garlic, and onions until they caramelize, releasing their natural sweetness.
The addition of tomatoes brings a subtle tanginess, while a generous mix of ground spices such as coriander, red chili, garam masala, and freshly cracked black pepper creates a robust, layered flavor profile. The chicken liver is then added and cooked to perfection, absorbing all the spices and forming a rich masala coating around each piece.
What makes this dish truly special is its versatility—it can be prepared as a semi-dry curry with a slight gravy or a dry roast with intensified flavors. The optional step of slow-roasting the liver towards the end enhances its texture and infuses it with a smoky, caramelized flavor that is irresistible.
Chicken liver fry pairs beautifully with Kerala’s staple dishes like steamed rice, fluffy appam, soft chapati, or flaky parotta. Its high protein content and robust flavors make it a wholesome and indulgent addition to any meal.
Whether you’re a seasoned cook or a beginner exploring Kerala cuisine, this recipe is easy to follow and promises a dish that’s both comforting and bursting with flavor. Perfect for a family dinner or a festive occasion, this chicken liver fry is sure to be a hit at your table, bringing a slice of Kerala’s culinary heritage to your home.
Here’s an approximate nutritional breakdown for Chicken Liver Fry – Kerala Style (per serving, based on a recipe for 4 servings):
Nutritional Information (Per Serving):
| Calories | 250-300 kcal |
| Protein | 22-25 g |
| Fat | 15-18 g |
| - Saturated Fat | 5-7 g |
| Carbohydrates | 7-10 g |
| - Dietary Fiber | 1-2 g |
| - Sugar | 2-3 g |
| Cholesterol | 300-350 mg |
| Sodium | 400-500 mg |
| Iron | 10-12 mg |
| Vitamin A | 6,000-8,000 IU |
| Vitamin C | 5-8 mg |
Key Nutritional Highlights:
Note: Nutritional values are approximate and depend on ingredient brands, portion sizes, and preparation methods.
Dive into this aromatic delight and experience the essence of Kerala with every bite!
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1
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PreparationClean the liver: Wash the chicken liver thoroughly and soak in water with a pinch of turmeric for 10 minutes. Drain and set aside. Marinate: In a bowl, mix the chicken liver with turmeric, red chili powder, and salt. Let it rest for 15 minutes. |
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2
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Sauté spicesHeat coconut oil in a pan. Add fennel seeds (if using) and let them splutter. Add curry leaves, minced ginger, and garlic, and sauté until fragrant. |
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3
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Cook onionsAdd sliced onions and green chilies. Sauté until the onions turn golden brown. |
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4
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Add tomatoesStir in the chopped tomatoes and cook until they are soft and blend with the onions. |
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5
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Spice it upAdd coriander powder, remaining chili powder, garam masala, and pepper powder. Mix well and cook until the raw smell of the spices disappears. |
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6
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Cook liverAdd the marinated chicken liver and sauté gently to coat it with the masala. |
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7
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SimmerPour in ¼ cup of water, cover, and cook on medium heat for 8–10 minutes or until the liver is cooked through. Stir occasionally to prevent sticking. |
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8
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Dry roast (optional)Uncover and let any excess water evaporate. Roast the liver on low heat for a few minutes to intensify the flavors. |
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9
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GarnishAdjust salt if necessary, garnish with more curry leaves, and turn off the heat. |
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10
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Serving SuggestionServe hot with steamed rice, chapati, or appam. This dish is sure to impress with its bold flavors and traditional Kerala touch! Enjoy the warm and comforting taste of Kerala on your plate! 😊 |
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