Chicken Liver and Chickpea Win-Win Curry, made with SN1

SPICE CURRY SPICE PACK (Spice Curry Spice Pack Symphony No.1 / SN1) — a chicken liver and chickpea win-win curry.

Let us say this first. If you like liver, you really must make this one. The rich spice sauce clings to the chicken liver, and it is genuinely superb.

The ingredients are very simple. The only seasonings are salt and the spices. That it comes out with such depth from so little is a small marvel.

Chicken liver is a storehouse of nutrients, rich in iron and in vitamins A and B. It is also low in calories, good value and very good to eat — win after win, which is where the name of this plate came from.

Liver and spice curry suit each other beautifully. Do give it a try.

When your spice curry turns out watery Are the whole spices in the starter spices meant to be eaten? Which spice do you add when you want more heat?

Ingredients (serves 4)

• SN1 / starter spices (the whole-spice sachet): 1 sachet
• SN1 / powder spices (the ground-spice sachet): 1 sachet
• Chicken liver: about 150g
• Tomato purée: 1 pack (about 150g)
• Onion: 1
• Chickpeas: 50g (as much as you like)
• Garlic: 1 clove
• Ginger: 1 knob
• Coconut milk: 100ml
• Water: 100ml
• Salt: 1 tsp
• Oil: 3 tbsp (use whichever oil you like. For this recipe we recommend rice bran oil or light sesame oil)
• Coriander: to top, if you like

Preparation

• Chop the garlic and the ginger finely.
  
• Chop or slice the onion: 1.

Preparing the chicken liver

1. Cut the chicken liver into bite-sized pieces. Cut the hearts in two lengthways, remove the blood clots and rinse them in cold water.
2. Soak the liver from step 1 in milk for about 10 minutes.
3. Drain off the milk, then work in a little salt (not in the list above) and 1 tsp of the powder spices.

Method

1. Put the “oil: 3 tbsp” into a pan over a low heat, and once the oil is warm, add the starter spices (the whole-spice sachet).
   
   
2. When you hear the “mustard seeds (the small black ones)” start to crackle, add the garlic and ginger and fry for about 30 seconds, stirring them through the spices.
   
   
3. Add the onion and salt: 1/2 tsp, stir them thoroughly through the spices, then turn the heat to high and fry until deep golden brown, adding a splash of water often.
   
   
4. Turn the heat to medium, add the tomato purée and bring it to the boil, stirring.
   
   
5. Add the “salt: 1/2 tsp” and all of the “powder spices” and fry them in.
   
   
6. Add the “chicken liver” and fry until the surfaces have coloured.
   
   
7. Add the coconut milk: 100ml, water: 100ml and chickpeas: 50g, then turn the heat to low and simmer, uncovered, for 20 minutes.
   
   
8. Taste it and adjust the salt.

And that is it.
Coriander alongside suits it perfectly, if you like it.

For this recipe we used a mix of brown rice and ancient grains. White rice, or anything else you like, is of course fine.

Buy the spice packs here

Inspice spice curry spice sets contain none of the usual sources of heat — chilli, cayenne pepper or chilli powder — so please add heat to your own taste.