• ¼ teaspoon ground turmeric
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • ¼ teaspoon cayenne pepper
    • 1 tablespoon dijon mustard
    • 2 tbsp water
    • 3 tbsp oil
    • ¼ teaspoon fennel seed
    • 10 fresh curry leaves
    • 3 cloves garlic, minced
    • 1 lb. chicken livers
    • ½ teaspoon salt
    • freshly ground black pepper
    • ½ cup heavy cream
    • 3 tbsp cilantro, finely chopped


1. Put the turmeric, cumin, coriander, cayenne pepper, grainy mustard (Pommery Moûtarde de Meaux), and water into a small bowl along with 2 tablespoons water. Mix well and set this spice paste aside.
2. Trim and separate the livers into two lobes each.
3. Put the oil in a wok or a frying pan and set over high heat. When hot, put in the fennel seeds, curry leaves, and garlic. Stir and fry until the garlic turns golden. Put in the chicken livers. Sprinkle with the salt (to taste) and lots of black pepper. Stir and toss for 3 to 4 minutes or until nicely browned. Remove the livers with a slotted spoon and put in a serving dish or bowl. Put the spice paste into the frying pan. Stir for 15 seconds or so. Put in the cream and a light sprinkling of salt. Stir for 30 to 60 seconds or until the cream is slightly reduced. Pour the sauce over the chicken livers, sprinkle the cilantro over the top, and serve.


NOTES : Cook these livers lightly so there is just a hint of pink inside them. You may serve them as a first course or on toast as a snack.




Madhur Jaffrey


2 servings




Asian : Southern : Indian



preparation times

• Start to finish: 45 Minutes