Peshawari Chicken Karahi Livers with Onions
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 500 g chicken livers
- 2 onion, sliced
- 3 tbsp vegetable oil
- 4 garlic cloves
- 15 g fresh ginger, cut into fine strips
- 2 fresh green chillies
- 0.5 tsp ground turmeric
- 1 tsp chilli powder
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 282 kcal
- Protein
- 22.6 g
- Carbohydrate
- 8.9 g
- of which sugars
- 4.6 g
- Fat
- 16.4 g
- of which saturates
- 2.8 g
- Fibre
- 1.7 g
- Salt
- 0.23 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Trim the chicken livers and pat dry.
- 2
Heat the vegetable oil in a karahi or wide pan and fry the onions for 8 minutes until golden.
- 3
Add the garlic cloves and fresh ginger strips and fry for 1 minute, then add the chicken livers and fry over high heat for 5-6 minutes, turning, until browned outside and cooked through with no pink remaining in the centre.
- 4
Stir in the ground turmeric, chilli powder and fresh green chillies and cook for 2 minutes more.
- 5
Scatter with the fresh coriander and serve with naan.
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