Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

February 1, 2016

CHICKEN LIVER AND GIZZARDS PEPPER FRY - AN OLD COLONIAL ANGLO-INDIAN DISH

  CHICKEN LIVER AND GIZZARDS PEPPER FRY A simple and tasty dish that is quite versatile. It could be served […]
 
CHICKEN LIVER AND GIZZARDS PEPPER FRY
A simple and tasty dish that is quite versatile. It could be served as a starter or snack or as a side dish with rice and curry. It tastes amazing with Bread and Fried Potatoes
Serves 6    Time required: 45 minutes
Ingredients
½ kg chicken livers and gizzards cut into pieces
2 large onions sliced finely
2 or 3 teaspoons ground black pepper / pepper powder
 2 green chillies slit
Salt to taste
3 tablespoons oil
Rinse the chicken gizzards and livers well. Boil them with a little water and salt till well cooked.
Heat oil in a pan and fry the onions till golden brown.  Add the cooked gizzards and liver together with the slit green chillies, pepper powder and salt and keep frying on low heat till dry and brown.  Serve as a snack or side dish with bread or rice and fried potatoes 
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Article written by Bridget White-Kumar
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