Today I am going to teach you how to make some absolutely delicious chicken livers, we are doing chicken livers and I love this recipe.
List of ingredients
1 tablespoon of vegetable oil
50 grams of onion
30 grams of garlic
4 bird’s chilly
250 grams of chicken livers
70 grams of bell peppers
Today I am using a nonstick pan because I am trying to cut back on the amount of oil that I use. When cooking curry you really want it to toast, the way I do it is with quite a bit of oil so today I will use a nonstick pan on medium heat.
Start by dropping in one tablespoon of vegetable oil and since the pan is already hot I am going to go in with some green onion as well as some chopped up garlic.
I am going to turn my heat down to low and let those cook for about two minutes, next I am going to add some good curry powder and use your favorite curry powder, it just so happens that I like to use curry powder with an exotic taste.
While the heat is still on low, I am going to toast this just to release those flavors from the different spices that make up the curry powder.
Then I am going to go in with some 4 bird’s eye chilly, you can use scotch bonnet pepper if you want, just make sure that you do not use any seeds and use about a quarter of a pepper.
We would just want that flavor from the oil that comes from the skin of those peppers to give it a nice flavor, I am going to turn my heat back up to medium high and then I am going to go in with 250 grams of chicken livers which I already chopped up in evenly size pieces.
You really want to give that a good stir so it can really pick up those curry flavors off the bottom. You will notice that this is not a strong curry, it is supposed to be almost as a stir fry because we know that chicken liver cooks very fast.
Next, I am going to drop in a bit of salt, some fresh thyme and some green onion. After I drop the green onion I will want to drop in some bell peppers. I am going to turn my heat down to low because I want this to cook all the way through but not overcook or burn at the same time.
Make sure that you don’t place a lid on the pot because you do not want it to create a whole bunch of liquid because you really want this to be dry when it is done. The other thing is that I did not add any liquid to help cook this, the liver is going to release its own juices and that is quite fine because the whole idea is to have it at medium temperature just to burn up all that liquid.
1 tablespoon of vegetable oil …………………………………………….. 50 Calories
50 grams of onion ………………………………………………………… 55 Calories
30 grams of garlic ………………………………………….……………… 35 Calories
250 grams of chicken livers ……………………………………………… 450 Calories
70 grams of bell peppers ……………………………………………..……. 85 Calories
Chef Linda Rosario is a food blogger from Chef Needs, one of the trusted suppliers of ice maker machines. She also loves to paint and dreams of having her own art gallery. Aside from painting and drawing, Linda has a heart for cooking and food.
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