In Memory Of Karen Nicole Smith, 1972 - 2016

Quick And Tasty Curry Chicken Livers.

A coworker had invited me out for lunch many moons ago saying that the restaurant in the mall where we worked had the best liver with onions on special every Thursday… I still recall his enthusiasm when he spoke about how delicious they were. I also recall other coworkers having a sort of disgusting look on their faces as they heard him describe  this liver with onions. No-Lie it was the most revolting thing I had ever tasted. Still a bit bloody and that metallic taste stuck with me the rest of the day. No wonder parents in North America struggle to get their children to eat chicken liver. It’s the way YOU cook it!

If you’ve tried my other chicken liver recipe : Caribbean Inspired Stewed Livers , you’ll know it’s all about flavor so don’t be alarmed when I get all the liver haters loving livers.


You’ll Need…

1 lb Chicken Livers
pinch black pepper
1 tablespoon veg oil
1/4 teaspoon salt
3/4 cup bell pepper
2 scallions (green onions)
1 shallot (or small onion)
4 cloves garlic
2 sprigs thyme
4 bird’s eye pepper (or 1/4 scotch bonnet)
3 leaves shado beni (or cilantro)

1 tablespoon curry powder

Note: Shado Beni (Chadon beni) can be found at most West Indian stores as well as Asian and Latino markets where it may be called culantro. The best substitute is cilantro or coriander. IMPORTANT: If doing this recipe gluten free, do ensure that the curry powder has no flour filler to meet with your specific gluten free dietary needs.

Prepare the ingredients (slice the shallot, bell pepper and scallion, then diced the garlic and shado beni). Please leave the bird’s eye pepper whole as we want the flavor but not the raw heat. Obviously if you want the kick, dice them. Bearing in mind that the seeds will pack a real kick if you include them.  Clean, chop the liver in equal sized pieces (so they cook evenly) and wash/ drain.

Heat the oil on a medium heat then add the shallots and garlic, lower the heat and let it cook slowly for a couple minutes. Now add the curry powder and cook (still on low) for another 2-3 minutes. The curry will go a bit darker and grainy. The goal here is to wake-up the spices which make up the curry blend.

Toss in the whole peppers (stems removed) and heat through, then add the pieces of liver to the pot and stir well to coat with that lovely curry base we created. Turn the heat up to medium/high now. Then top with everything else except the shado beni, stir well and cook for about 5 minutes.

It’s important to not cover the pot or it will release a ton of moisture and then it will mean cooking longer than necessary to burn off that liquid. The last minute of cooking, top with the finely chopped shado beni or cilantro. Taste for salt as your tolerance for salt will be different than mine.

Now here’s the kicker (after my gallivanting above about how YOU cook livers).. our girls refuse to eat liver, even with this delicious version. Liver has a bad reputation, falsely spread by people who (in most cases) have never given them a try. Yes the texture is a bit weird, but once cooked correctly, the tasty flavor will make up for that. Serve warm!

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. Oh yea! Leave me a comment below – it’s appreciated.

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  1. November 6, 2016 / 6:03 pm

    Chicen liver and beef liver are not the same and don’t taste the same. I think chicken livers are bitter, and that is why I don’t cook them. But I want to try Chris’s recipe , I’m curious to taste it. :o)

  2. Zoe
    June 2, 2014 / 1:47 pm

    First one tried and tested, had to use pork liver but the recipe was delish! I’ll use more chillies next time though. Beautiful and great fun to make

  3. Edie
    May 28, 2014 / 1:16 pm

    I love chicken livers. Most people overcook all forms of liver. Chicken livers are so mild compared to Beef or calves. My kids loved them also and my son has asked me to make them for him from time to time when he comes for supper. Will definitely be trying them this way.Thank you for the recipe.

  4. Mork
    April 23, 2014 / 12:46 pm

    The breakfast shoppe near my workplace can’t sell enough of Curried Liver/Gizzard with Sada Roti or Fry Bake on mornings. People have a real craving (me included) for this delicacy.

  5. Urban
    April 6, 2014 / 2:03 am

    This recipe is on my to make list next few days. Since so many Americans hate liver it’s dirt cheap in grocery store. Growing up in the Caribbean on St.Kitts we killed/butchered everything we ate for meat having lots of farm animals and we always had lots of liver to make use of. It was always well prepared, easy to cook and really damn tasty to say the least. As tasty as eating Kidneys!

    Can’t wait to try this. Will twist it by prepping the liver and letting it marinate overnight in some Caribbean Seasoning.

    • Stuart W
      June 9, 2019 / 9:01 am

      I’m eating this with steamed rice right now and it’s amazing. Thank you!. I was in a market in Thailand looking for ideas for something to do with chicken livers since they didn’t have any sage.

  6. CM
    February 10, 2014 / 2:31 pm

    Hi, I just wanted to let you know that you forgot to list the curry powder in the ingredient list. 🙂

  7. Tessie
    February 8, 2014 / 10:04 am

    This recipe makes me happy. Can’t wait to try it.

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