Chicken Liver Carry

It is a light meal if cooked well with the right spices it will be a delicious platter. This plate is mildly spicy you can increase spices if you can tolerate it. Salt is used by the minimum quantity you can add more salt after you added the water.

Supplies

500 gm of chicken liver washed and sieved to dry.
One and a half medium size onions.
One fat finger size ginger fresh.
3 large cloves of garlic
One small spoon of carry
One small spoon 9f dried lemon
One piece of red chili dried
Salt
Vegetable oil.
Water.

Step 1:

Onions are pealed and washed and put inside the freezer for 15 min.

Step 2:

Prepare the pan on stove and dice the ginger and garlic.

Step 3:

Step 4:

Dice the chilled onions and add it to pan plus the ginger. Add oil for suiting just to make the onions tender then add the salt.

Step 5:

Add the garlic and all spices and stir for about 5 min. You can smell the aroma of the mixture

Step 6:

After that add the liver and mix to fry lightly. You can oil just a little until the liver start to change consistency and starts to solidify.

Step 7:

Add water and bring to boil . Adjust the salt at the end of this stage.

Step 8:

Transfer to a lighter flame and allow to cook and sauce to thicken to the minimum .
Transfer to serving plate. Serve with plain rice or toasted bread or pitta with yogurt salad.