Name: Chicken Liver & Stomach Curry recipe by Tathagata Deb at BetterButter
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 3
Ingredients: Chicken Liver and Stomach 300 gms; Potatoes 3 medium sized; Chopped onions 1 large one; Onion paste 1 tablespoon; Ginger paste 1 tablespoon; Garlic paste 1 tablespoon; Green chili paste 1 tablespoon; Tomato paste 1 cup; Cumin powder 1/2 tablespoon; Turmeric powder 1/2 tablespoon; Red chili powder 1/2 tablespoon; Bay leaves 2-3; Cardamom 2-3; Cinnamon 2-3; Garam masala 1/3 tablespoon; Salt to taste; Sugar to taste; Mustard oil as required

ABOUT Chicken Liver & Stomach Curry RECIPE

As ridiculous the name sounds, the dish is more than tasty and heart warming. Try it out.

Ingredients Serving: 3

Chicken Liver and Stomach 300 gms
Potatoes 3 medium sized
Chopped onions 1 large one
Onion paste 1 tablespoon
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Green chili paste 1 tablespoon
Tomato paste 1 cup
Cumin powder 1/2 tablespoon
Turmeric powder 1/2 tablespoon
Red chili powder 1/2 tablespoon
Bay leaves 2-3
Cardamom 2-3
Cinnamon 2-3
Garam masala 1/3 tablespoon
Salt to taste
Sugar to taste
Mustard oil as required

Instructions

Cut the potatoes into small pieces and chop the onion.
Heat oil in a pan and fry the cardamon, cinnamon and bay leaves.
Next add the chopped onions and fry till they are golden brown.
Next add the potatoes and fry for a few minutes.
Next add the ginger, garlic, onion, tomato, green chili paste and keep cooking.
2 minutes after that add the turmeric powder, red chili powder, cumin powder, salt and sugar. Keep cooking till the oil separates.
Add the liver and stomach (cut into medium sized pieces) and keep cooking on a ultra mild flame with the lid on, after adding very less water.
Cook for about 30 minutes till the whole things turns reddish brown from red and the gravy evaporates.
Sprinkle garam masala on top after turning off the gas and keep it standing for 2 minutes.
Serve with rice or roti (if preferred).

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