Chicken with Chicken Livers Karhai by Carlos Pepe

Chicken with Chicken Liver Karahi


A quick midweek dish, with a twist. Two different textures and tastes of meat, yet cooked together


Ingredients


700g chicken breast fillets, cut into small pieces.

300g chicken liver, cut into pieces and all the sinu cut out and then washed.

6-8 tablespoons of veg oil.

3 tablespoons of garlic paste

Two large brown onions finely chopped

Four green chillies, sliced.

1 tin of chopped tomato’s

1 tablespoon of coriander powder

1 tablespoon of cumin powder

I heaped teaspoon of sea salt or to taste

1 tablespoon of Kashmiri chilli powder (can use paprika powder, not as red)

1 teaspoon of coarsely ground black pepper or to taste.

Half a teaspoon of turmeric powder

Small handful of fresh coriander leaves, keep stalks separate.

1 tablespoon of dried methi leaves

4 tablespoons of greek style natural yogurt

Pre boiled water

1 green spanish pepper cut in thin 30-40 mm slices


Shai Ayoub just after the chicken is sealed to cook in the meat juices. I green Spanish pepper thin 30-40 mm slices. Thank you, your a star





Method


Fry the onions in oil until soft and opaque. I add a little water and let dry out two to three times, until oil is separate. Add in the garlic paste and cook through. Then the chopped coriander stalks snd green chillies. Add all the spices and salt with the exception of dried methi leaves. Stir in, add a little water to ensure spices don’t burn. Gradually add the tinned tomato, a little at a time. Cook out until all ingredients are mixed and oil is separate. Add a little water from time to time, this will stop the sauce from sticking to the pan. I leave the lid on stir on a low heat. When all the moisture has cooked out. Add the chicken and stir through, you need it to fry. The meat will release its own moisture. When sealed add the green pepper and the yogurt and cook through. Now add the chicken livers and cook out. Once cooked to your liking, again the oil will have separated to the edges. This point add the dried methi leaves, stir in well and add chopped coriander leaves. remove from the heat. Great with roti or a fluffy naan.







27 views

Related Posts

See All