Dry-spiced Chicken Livers and Giblets


This is a way to enjoy chicken livers for any body who doesn’t quite like the taste of it. An easy  simple recipe but the taste is delicious!

Prep time:  20 minutes

Cook time: 25 minutes

Serves 2



  • 300 grams mix of chicken livers and giblets 
  • 5 cloves garlic crushed
  • 1 teaspoon ginger grated
  • 1/2 teaspoon vegeta (vegetable stock powder)
  • 1/2 teaspoon salt
  • 1 tablespoon curry powder 
  • 1 teaspoon tomato paste
  • 1 sprig curry leaves
  • 3 tablespoon olive oil
  • 1/2 teaspoon fennel seeds


  1. Clean the giblets thoroughly and cut into bite size pieces.
  2. Cut the livers into bite size pieces.
  3. Place the livers and giblets in a bowl.
  4. Add the garlic, ginger, vegeta, salt, curry powder, tomato paste, and curry leaves and mix well until everything is combined.
  5. Heat the oil in a non stick pan. Add the fennel seeds, give it a quick stir.
  6. Then add the mixture into the pan, cover and cook over medium to low heat.
  7. Keep stirring from time to time and cook for 25 minutes or until cooked to your liking. 
  8. This is a dry-spiced curry, if you feel it’s too dry you can add a few tablespoons of water.
  9. Serve as a side dish with rice and yellow potato curry. 

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