I really love chicken livers. I can think of other recipes for this type of offal, This is my favorite type of liver. I am not to fond of other livers like I am to that of a chicken. The others I can take or leave.
I took I lb or 1 kilo of chicken livers and placed them in a big cereal bowl with water, 1 pinch of kosher salt and 3 tbs of white vinegar, I washed them until all of the blood came out of them. Then I rinsed a couple of times more then drained one final time and added 1 oz of olive oil to the pot and fried the chicken livers. The water will come out at cooking time and this is ok too. Just cook until they are dry and you do not see anymore redness coming from the chicken livers, Empty the pot in to a bowl and set aside. If you do not have mustard powder, you can also use 1 pinch of mustard seeds in the mortar and pestle with the other seeds and grind.
Make the masala powder as follows in a mortar and pestle add 1 pinch each of fennel seeds Fenugreek seeds, black peppercorns, coriander seeds and cumin seeds and grind in to a powder. Set this aside and time for next step.
Now on high heat: it is time to make the curry base and finish making this yummy dish. I added 2 oz of olive oil to the pot. I cut 1 onion or shallot in to half moon slices.I added 1 pinch of pink salt and fried them until they are brown. I peeled washed and cut 2 cloves of garlic and 1 small piece of fresh ginger, washed and chopped 1 green chili then added them. I added the contents of the mortar and pestle with 1 pinch each of turmeric, red chili powder, kasoori methi, it can be either fresh dried or frozen, I used dried this time and mustard powder if you are not grinding mustard seeds.
I added 1 tomato and cooked it down til it was a complete mush and readded the chicken livers I had precooked earlier, I turned the flame to low and cooked for 5 minutes,
This is enjoyed with tomato chutney and chapati.
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