This curry of chicken liver is incredibly flavorful and spicy. It pairs incredibly well with roshi, the Maldivian flatbread, or simple white rice.
Components:
- Sadia Chicken Livers, 450g
- ½ tbsp whole fennel seeds and 3 tsp whole coriander seeds
- One tablespoon whole cumin seeds
- One teaspoon of whole black peppercorns
- Ten dried red chilies
- Four pods of cardamom
- A three-inch cinnamon stick
- Two medium-sized onions
- ½ scotch bonnet with 2 tablespoons oil
- Ten curry leaves
- 1 tablespoon of ginger-garlic paste
- One teaspoon of salt
- 1/4 cup coconut milk and 2/3 cup water
Guidelines:
- Sadia Chicken Livers should first be fully defrosted before being sliced into 1 & 1/2 inch pieces. Thoroughly rinse them with water and set them aside.
- Turn the heat down to medium. Incorporate the cardamom pods, dried chilis, coriander, fennel, cumin, black peppercorns, and cinnamon stick.
- To ensure equal cooking, occasionally reorganize the contents of the pan. After three minutes, or after everything has taken on a brownish hue, roast them. Take out and let the spices to cool.
- Next, blend all of the roasted spices into a smooth powder using your mixer.
- First, thinly slice the onion and ½ of the scotch bonnet pepper to begin making the curry.
- Simmer two tablespoons of oil. Add the scotch bonnet, ten curry leaves, and the sliced onion.
- Cook Add the ginger-garlic paste and thoroughly combine. Sauté the onions until they turn a golden brown.until the onions become tender.
- Then add the Sadia Chicken Livers, cut into slices. Cook, stirring, for one minute.
- Mix thoroughly after adding the roasted spices and a tsp of salt.
- After that, pour in 2/3 cup of water and cover the saucepan. Simmer for fifteen minutes, stirring halfway through.
- Add the ½ cup coconut milk last. After cooking for two minutes with a stir, turn off the heat.
- Accompany with rice or roshi, the Maldivian flatbread.