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Creamy Chicken Liver Masala

the kenyan fitness foodie + chicken liver masala

the kenyan fitness foodie + chicken liver masala

My favorite parts of chicken are the liver and Drumstick in that order. The wings might come in at a distant 3rd.  The memory that stands out the most to me when I think about all the times I have eaten chicken is when I would look around the table to see who had the liver……(it was always my mother) and look at them pitifully so that I could have that piece. And my mum being the truly amazing mother she is would always give it to me. Even though the chicken liver was also her favorite part of the chicken.

So you can imagine my utter joy when I found out that you can buy a pack of only chicken liver. I felt like this was a special treat just for me. And you know what’s even better, It pocket friendly. Everyone is complaining about Njaanuary but I got the 500g pack for 160 ksh. For that price I am sure you can look around your seat cushions and get enough to buy a pack……becasue you are gonna wanna buy a pack of these chicken livers once you see this recipe.

For this you will need

the kenyan fitness foodie + chicken liver masala

the kenyan fitness foodie + chicken liver masala

INGREDIENTs

  • 500 gms Kenchic Chicken Liver
  •  Garlic cloves (chopped)
  • 1 Large onions (chopped)
  • 3 tomatoes
  • 1 cup whole milk
  • 1 inch fresh ginger
  • 1 bunch of parsley or dania
  • 2 tablespoon  Tomato Puree
  • Salt as per taste
  •  Oil as per need
  • Lime juice * this is optional but it really brightens up the dish.
  • Spices ( Chilli. Tumeric, Corriander powder, mixed spices, garam masala, garlic powder, black pepper and salt)
    the kenyan fitness foodie + chicken liver masala

 

Method

  1. Prepare everything by chopping up your vegetables and liver.
    the kenyan fitness foodie + chicken liver masala
  2. In a pan, add oil, garlic, onion and ginger.
    thekenyanfitnessfoodie.com + chicken liver masala
  3. Once the onions becomes transuscent, add tomatoes, tomato paste and all the spices. Cook until the it forms a thick paste.
    the kenyan fitness foodie + chicken liver masala
  4. Add the chicken liver  and cover. let it simmer until the liver is cooked
    the kenyan fitness foodie + chicken liver masala
  5. At this stage, you can leave it like this if you want your liver as a dry fry….
    the kenyan fitness foodie + chicken liver masala
  6. Or if you want creamy like I did, you can add 1 cup of milk. let it cook for another 1-2 minutes and remove from the fire. Add the chopped parsley and you chicken liver masala is ready
    the kenyan fitness foodie + chicken liver masalathe kenyan fitness foodie + chicken liver masala
  7. For best result cook this dish and serve after 6 hours or overnight, so that the liver absorbs all the oil and masala flavor.  You will not believe how tasty this was the following day. So make sure you make lots so that you can have left overs.
    the kenyan fitness foodie + chicken liver masala

You can serve this with chapati, or naan or rice.

the kenyan fitness foodie + chicken liver masala

 

the kenyan fitness foodie + chicken liver masala

 

the kenyan fitness foodie + chicken liver masala

the kenyan fitness foodie + chicken liver masala

 

the kenyan fitness foodie + chicken liver masala

please try this adnd let me know how it turnd out.

-M

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