Chicken Livers – Dinner Style


For some inexplicable reason, I’ve always had chicken livers – Breakfast Style. Sautéed with onions and garlic and a dash of Worcestershire sauce for a hint of a sweetish tang.

The routine would include heaping up the chicken livers hot off the pot next to fried eggs, sunny side up. Then quickly butter up some toast generously and cut through the first yolk with a fork and let the gooey orangish yellow river flow into the livers, mingle with it. Then scoop up large quantities and place on toast. Bite. Scoop. Bite. Repeat with other yolk. Wipe plate clean of all juices.

Breakfast Routine Two would involve stuffing an omlette. A more delicate process during cooking, and maybe because I over stuff the omlette (greedy me), I can never hold it together to resemble an omlette. Crudely scrambled eggs, maybe. And because it doesn’t look good, it doesn’t taste good. So I don’t do this routine often. Unless I want to punish myself.

A change of atmosphere demands a change. Dinner for the beginning of an Indian summer and the phrase, “must make it spicy” pops ups. Makes up for the lack of spice in one’s life currently. Haha. Shut up, stupid. But spicy chicken livers it is, for now.

Spicy chicken livers, to welcome the beginning of a very Indian summer

(For one person)

Ingredients: 200g chicken liver, chopped into smaller pieces; 1 small tomato, diced; 9 curry leaves; 1 small onion, diced; 9 cloves of garlic, chopped fine; 1 green chilly, halved and slit; ½ inch piece of ginger, finely chopped; a pinch of turmeric powder; a handful of fresh coriander, chopped; 1 tbsp oil; 3 tbsp water; salt to taste

Method: Heat the oil in a pot and toss in the garlic, fry till the aroma is released. Add curry leaves, green chilly and sauté for a minute. Add the onions and sweat them for two minutes. Add the tomato and ginger and sauté till the tomato becomes mushy. Add the chicken liver and sauté till browned. Add water and coriander and simmer for ten minutes.

Eat with chapattis, tandoori rotis or steamed rice. But tastes best with crisp chapattis. That’s right, crisp.

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