Chicken liver dry curry

Liver is the ultimate superfood, dense in micronutrients including iron, zinc, vitamin A, D, K, B12 and folate. This organ meat is a great accompaniment to most diets, but can be particularly beneficial during times of depletion, or when the body needs higher levels of nutrients, such as during preconception, postpartum and while breastfeeding. I prescribe liver to nearly all my clients, but am often met with looks of disapproval. The flavour of liver is an acquired taste, so one of my goals has become to create recipes that either hide liver or make it more palatable. This dry chicken liver curry is actually my husbands recipe and it is delicious! He fed this to me on a bed of mashed potatoes or kūmara daily for 6 weeks postpartum and I loved every bite. I would however recommend halving the onion and garlic in the recipe postpartum, in case it triggers gassiness in your breastfeeding babe.

Ingredients

250g of liver
1 medium brown onion
2 cloves garlic
½ teaspoon mustard seeds
½ teaspoon cumin seeds
3 sprigs of fresh or frozen curry leaves (30 leaves approx)
½ teaspoon cumin powder
½ teaspoon turmeric
2 tablespoon of ghee
Salt to taste

Method

In a large pan, heat ghee to a medium heat and add mustard seeds (these should pop as they cook) and cumin seeds. When the cumin seeds have become brown, add finely chopped onion and garlic and stir occasionally. Add curry leaves to the pan once the onion and garlic mix is brown, followed by chopped chicken liver. Cook for a further 5-10 minutes until the liver is cooked through, add cumin and turmeric powder and stir the mix. Add salt to taste and serve on a bed of mashed potatoes or Kumara! Bon Appetit!