Chicken Liver Curry

This is really tasty and has a pleasant texture.  Even people who don’t like offal tell me they like it.


  • 500g chicken livers, washed and split
  • 1 onion chopped finely
  • about a Tbsp. sized slice of Trasi (dried shrimp paste)
  • garlic, chopped or crushed
  • 1 Tbsp peanut oil
  • a dash of sesame oil
  • 1/4 tsp galangal (laos)
  • 1 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp sambal or a chilli chopped finely
  • 1 Tbsp finely chopped lemongrass or 1/2 tsp dried
  • 1/2 cup coconut cream
  • a dash or two of dark soy sauce
  • a few grinds of pepper
  • 1 tsp sugar


  1. Fry the trasi a few seconds in the oils then add the onion and cook until translucent
  2. Add the garlic and spices, stir for a few minutes, then add the coconut cream
  3. Cook and stir for a few minutes then add the sugar, soy sauce and pepper
  4. Turn down the heat and simmer until the sauce reduces and thickens
  5. Add the livers and continue simmering while gently stirring until the livers are done to your taste.

Serve immediately with rice

chicken liver curry with saffron rice

chicken liver curry with saffron rice


About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
This entry was posted in chicken, curry, Indonesian fusion, Rice, Side dish and tagged , , , , , , . Bookmark the permalink.

One Response to Chicken Liver Curry

  1. Pingback: A Dozen Favourite Breakfasts | Kummerspeck

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