Chicken liver curry recipe

INGREDIENTS:

1. Chicken liver - 500 grams
2. Shallot or small onion - 50 grams
3. Green chili - 2
4. Potato - 1
5. Chili powder - 1/4 teaspoon (tsp.)
6. Coriander powder - 1 1/2 teaspoon (tsp.)
7. Cumin seed powder - 1 1/2 teaspoon (tsp.)
8. Fennel seed powder - 1/2 teaspoon (tsp.)
9. Turmeric powder - 1/2 teaspoon (tsp.)
10. Black pepper powder - 1/2 teaspoon (tsp.)
11. Garlic paste - 1 teaspoon (tsp.)
12. Curry leaves - 5
13. Fennel - 1/2 teaspoon (tsp.)
14. Mustard seed - 1/4 teaspoon (tsp.)
15. Oil - 2 teaspoon (tsp.)
16. Salt - to taste.

PREPARATION:

1. Clean the liver by removing the veins. Cut into 1 inch pieces.
2. Add chili powder, coriander powder, cumin powder, fennel powder, black pepper powder, turmeric powder, garlic paste, salt to taste to chicken liver. Mix well and marinate for 30 minutes.
3. Thinly slice the shallot or small onion. Chop green chili into fine pieces.
4. Clean and cut potato into fine pieces.
5. In a pan heat oil, add mustard seed, fennel seed. Once the mustard seed start to splatter add onion, curry leaves, green chili and cook until onion turns golden brown.
6. Now add the potato and cook for 4 - 5 minutes.
7. Now add the marinated liver and cook in low heat for 5 - 6 minutes.
8. Now add 1/2 cup of water and cook until the liver and potato is cooked. 
9. Remove from heat, Garnish with curry leaves and serve.

NOTES: