Keema Kaleja - A meaty affair

Since my childhood days, I have this unusual liking towards Chicken liver. Whenever chicken was cooked at home, I have the full authority to have that not so big piece of liver. Even if it is shared, I will definitely get the bigger piece. This rule didn't change even now.

So, after my marriage, I asked my hubby very cautiously that whether he likes chicken liver or not. To my delight, he likes it a lot and even more than me. But he told me very honestly that his liking for mutton liver is even more than the chicken.

Few days back, I was going through the internet searching recipes, and found this amazing chicken Liver and chicken Keema recipe. I have never had the combination of both. Either it will be keema curry or Liver curry. So feeling the excitement of this deadly combination, I quickly thought of giving it a try.

Sharing the recipe with you.

Recipe: Chicken Keema-Liver Curry
cooking time :1-2 hr

Ingredients:

Chicken Keema: 200gm
Chicken Liver: 300gm
Onions - 1 medium chpped
Ginger-Garlic Paste: 1 table spoon
Tomato - 1 chopped
Capsicum - 1/4 chopped
Green chillies -2-3
Salt- to taste
Sugar -to taste

Bay leaves - 1 or 2
Cumin seeds - 1/2 tea spoon
Turmeric Powder - 1 tea spoon
Red chili Powder-1 tea spoon
Cumin Powder - 1 tea spoon
Coriander Powder - 1 tea spoon
Garam Masala - 1/2 Tea spoon
Coriander : A handful chopped

Method:

1. Clean chicken liver and keema thoroughly with water.
2. Chop onion, capsicum and tomato finely.
3. Put oil in the Kadai/Wok and wait till it becomes hot.
4. Once hot, Add cumin seeds and Bay leaves and wait till the seeds splutter.
5. Now add the chopped onion and fry till it turns pinkish.
6. Add the chopped capsicum and Tomatoes and fry them till the tomatoes become little mushy.
7. Add the green chilies too.
8. Bow add the chicken keema to the kadai and mix everything thoroughly.
9. Once the keema is half cooked, add the chicken liver and mix till it changes color.
10. Now next add all the masalas except the garam masala and mix them well.
11. Stir in between so that it doesn't stick to the bottom of the pan.
12. Now add 2- cups of  water and mix everything well.
13. Add salt and sugar as per taste.
14. Now put cover and cook till the water evaporates making the gravy thick.
15. Once done sprinkle garam masala and mix it well.
16. The gravy should not be very dry and will be moist.
17. Check the seasoning and add chopped coriander leaves.
18. Serve hot with Roti, Paratha or Naan.