|Chicken Liver Masala|
|Written by Yorky|
Make a paste of the following:
Clean the liver, remove skin and gristle and cut into 12 mm pieces.
Heat 2 tblsp of oil and fry the onions and cinnamon stick until the onions are soft. Add the potatoes and 1/2 tsp salt and stir fry for 2 minutes. Add the water , cover the pan and simmer until the potatoes are tender.
Heat the remaining oil in a wok over a medium heat. Add the garlic and stir fry for 30 seconds. Reduce the heat and add the spice paste. Stir fry for 2 minutes.
Add half the tomatoes and juice and stir fry for 3 minutes. When the mixture is fairly dry, add the chicken liver, increase the heat and stir fry on medium high for 4 minutes. Add the remaining tomatoes and juice and continue to stir fry for a further 5 minutes. Cover the pan and simmer for 6 minutes.
Add the potatoes, peas, green chilies and the remaining salt and cook for 2 minutes. Adjust the heat to medium and cook, uncovered, for a further 5 minutes. Stir in the garam masala and remove from the heat.
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