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Chicken Livers Masala

Last week I shared a recipe of samp and in the post, I talked about how it was a staple in Zimbabwe in 2008. This weekend it seems as though the situation may happen again. I can not explain the amount of hurt this news brought me. 2008 in Zimbabwe was hard and for it to happen again it would be terrible.

I write about food and all the other crafts I do. I also write books for children. With everything that is going on in the world, it feels frivolous.  Writing for me is an escape but at the same time, I wonder if it will matter to the people that read what I write. While most of my recipes use what should be easy to find ingredients in most countries, I worry that perhaps for most of my fellow Zimbabweans it may not be so easy.  I decided to write today because while you may be having a hard time like me, for a few minutes I can take your mind off the hard truths of life.
Somewhere in this house, I have a plan of what I want to share on the blog, but it never works that way. My best ideas just happen( I think they are my best ideas) without really planning. I need to do better but I have largely accepted this is who I am. Like these chicken livers, I had actually forgotten I had them in the freezer until it was time for making dinner. The dinner, which I left until too late to plan for! I wanted something different and decided on an Indian theme.This is a simple recipe and I think if you don’t have all the spices to make the masala I think you can pull it off with store bought curry powder. The taste will be different but I don’t recommend buying spices or ingredients that you will not use again.

Chicken Livers Masala

Ingredients

  • 1 tablespoon olive oil
  • 1 teaspoon Mustard seeds
  • 2 Teaspoon red chilli powder
  • 1 teaspoon turmeric powder
  • 5-6 Garlic cloves chopped
  • 5-6 curry Leaves chopped
  • 2 Large onions chopped
  • 2 tablespoon Tomato Puree
  • 200 grams Chicken Livers
  • 1 Tablespoon garam masala
  • Salt as per taste

Instructions

  1. Put oil in large skillet.Add mustard seeds and let them splutter.
  2. Add finely chopped garlic and curry leaves. Add onions and fry until translucent.
  3. Add turmeric powder, salt, red chilli powder and stir fry for a minute. Add tomato puree and fry till oil is released and turns brown.
  4. Add the livers, half a cup of water and the garam masala. Stir well and cover and cook on low for 10 minutes.
  5. Serve warm. Garnish with cilantro leaves if you like.

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