Chicken Liver Curry

I love eating chicken liver. Although majority of the people prefer mutton liver to chicken liver, I am a little biased to Chicken, as always. I hate that displeasing smell that comes free of cost with mutton liver. I know the health benefits of eating mutton liver, but I just can't eat them. 

Cooking a chicken liver curry is one of the easiest dishes that can be prepared by almost anyone. The reason behind it is the less time taken by the chicken liver to get boiled. It saves a lot of time. I always like quick recipes. Another point that's worth mentioning here is the use of Garam Masala in the preparation. I don't the taste of this masala at all. I don't use it as as well. But you have to use it in this recipe because for that extra zing. It tastes really good. I realize that I hate it for practically no reason at all.

Here comes the recipe:

Ingredients:

Chicken Liver - 300 gms.

Potatoes - 2-3 (medium-sized), diced into small cubes.

Onions (finely chopped) - 100 gms.

Ginger-Garlic paste - 50 gms.

Bay leaves - 2.

Dry red chillies - 2.

Turmeric powder - One teaspoon.

Red chilli powder - One teaspoon.

Garam Masala powder - One teaspoon.

Salt to taste.

Oil-  3 tablespoons.

Procedure:

Wash the chicken liver well. Make sure you drain all the water. Keep aside.

In a wok, add oil. Add the bay leaves, add the red chillies.

Add the onions and potatoes. Fry it till translucent.

Add the ginger - garlic paste. Fry it for some time. 

Add the salt, turmeric, red chilli and garam masala powder.

Cook it for a while. Add a little bit of water. 

Add the chicken liver. Cook it for another 10 mins on medium flame. Check whether the potatoes are boiled or not. If not, cook for another 5 mins.

Serve hot with rice or roti.