Go Back
spicy chicken liver curry with gravy in kadai

Chicken Liver Semi Gravy

A quick and spicy chicken liver semi gravy made with simple spices, small onions, and sesame oil. This protein-rich South Indian style recipe is perfect for rice or chapati and gets ready in just 20 minutes.
Print Recipe Pin Recipe
Cook Time 20 minutes
Total Time 20 minutes
Course: Main Course
Cuisine: south indian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 kg chicken liver cleaned
  • 2 tbsp sesame oil
  • 1 no bay leaf
  • ¼ tbsp fennel seeds
  • 1 no cinnamon stick
  • 250 gms small onions sambar onions
  • 1 sprig curry leaves
  • 1 tbsp red chilli powder
  • 1.5 tbsp coriander powder
  • ¼ tbsp turmeric powder
  • Salt as needed
  • Coriander leaves for garnish

Equipment

  • 1 Frying pan

Method
 

  1. Clean the chicken liver thoroughly and keep aside.
  2. Heat sesame oil in a pan on medium flame.
  3. Add bay leaf, fennel seeds, and cinnamon stick. Let them splutter.
  4. Add small onions and curry leaves. Sauté until the onions turn soft and translucent.
  5. Add the cleaned chicken liver to the pan.
  6. Add red chilli powder, coriander powder, turmeric powder, and salt.
  7. Mix everything well so the liver is coated with spices.
  8. Close the lid and cook on medium flame for 10 minutes. The liver will release water and cook partially.
  9. Open the lid and stir for about 3 minutes.
  10. For semi gravy consistency, stop cooking while some moisture remains.
  11. Garnish with fresh coriander leaves and serve hot.

Notes

  • Chicken liver cooks quickly, so avoid overcooking.
  • The water released while cooking gives natural gravy — no need to add extra water.
  • Adjust spice levels as per your taste.