Ingredients
- 500 g of chicken liver
- 4 tablespoons of vegetable oil.
- One costly chopped medium sized onion
- Three medium sized partially cooked potatoes.
- Eight cloves of finely grated garlic
- 1 inch of finely grated ginger
- 2 teaspoons of curry powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of red chilli powder,
- 2 teaspoons of human powder
- 1 teaspoon of coriander powder
- 3 teaspoons of salt
- Freshly ground black peppercorns
- 10 to 15 cloves of coarsely chopped garlic
- One cup of boiling hot water.
Instructions
Step 1: In a pan, heat 4 tablespoons of vegetable oil. Ensure that you have it evenly spread out. Once the oil is hot, add one medium sized sliced onion. Cover and cook for about a minute tossing while cooking.
Step 2: Add three diced to medium sized potatoes , an inch of finally grated ginger, and eight cloves of finely grated garlic. Stir thoroughly and cook for about a minute.
Step 3: Add half a kilogram of chicken liver, stir thoroughly and cook for another minute. Add two teaspoons of curry powder, half a teaspoon of turmeric powder, a teaspoon of rich chilli powder, 2 teaspoons of Cuman powder, 1 teaspoon of coriander powder, 3 teaspoons of salt , and some freshly ground black pepper. Stir thoroughly, and then cover and cook on low heat for 10 minutes.
Step 4: Uncover and add 10 to 15 cloves of costly chopped garlic. Mixed thoroughly, and then cover and cook on low heat for another five minutes.
Step 5: Uncover, stir thoroughly, and then cover and cook for a further eight minutes on low heat. Add a cup of boiling water, mix thoroughly, and cover, cooking for a further five minutes on low heat.
Serve hot with steamed rice and a fresh salad.