1 medium onion, chopped
2 cloves garlic, chopped
1 green chilli, chopped (optional)
1 teaspoon fennel seeds
2 stalks of curry leaves
1 tablespoon kurma curry powder
1 teaspoon coriander powder
400 g chicken liver, cleaned and cubed into bit size pieces
a bunch of fresh coriander, chopped
Sauté the onions in 2 tablespoons of olive oil over very low heat. When the onions are soft and translucent the garlic, chilli, fennel seed and curry leaves are added to this frying oil. In 2-3 minutes, pour in the liver and curry powders. Season lightly with salt and pepper and let it cook slowly, caramelising in the dry kurma flavoured oil.
Cook this for about 20-30 minutes (depending on how low the fire is and the size of the liver chunks), cut into the bigger pieces of liver to check it is cooked before serving it, garnished with generous amounts of fresh chopped coriander. Works well both as tapas or side dish for rice and curry.