>Chicken and Liver Dry Curry with Stir Fry Cabbage

>Sorry for starting off this page with this image.. you must be wondering what it is. It’s actually Chicken Liver. I am so happy to have found fresh chicken liver here, the ones that aren’t mushy and mixed with minced hearts! For those out there who are not open to eating animal organs, you can always omit it. Personally, I love chicken liver but of course only a few pieces at a time. It is high with toxins but also very good as a source of iron.

So I’ve always wanted to go down memory lane with the Chilli Chicken from the night markets in Seremban. We always go together as a family and dad would buy a pack of chilli chicken for us, some apams, hot fresh cows milk, muruku, etc… will have to go back there again one day. I wonder if it’s still up and running actually. I miss those days, so this is my trial and tribute to the good old days.
This meal served 2 people over 2 days.
Chicken Curry:
250g fresh chicken liver
1kg chicken meat
500g Curry Kapitan Sauce (or 2-3 tbsp curry powder)
4-5 medium onions, minced
1 bulb of garlic, minced
milk/coconut milk/water (slowly add and taste as you go)
Vegetable Stir Fry:
250g white cabbage, sliced
2 carrots, sliced at an angle
2 cloves of garlic, minced
salt and pepper
1. Firstly, clean the chicken meat and liver, cutting out the impurities. Then coat the pieces with cornflour so to give it a lovely golden coating when frying in the wok. Sprinkle on some salt and pepper too. Don’t season too heavily as we still have the curry sauce to add to it.
2. Heat up the wok with some olive oil or rice oil and fry the chicken and liver pieces till golden brown.
3. Set them aside while you prepare the rest of the ingredients.
4. In a deep wok, heat up some oil or top it up, frying the onion and garlic till golden brown. Make sure the onions are totally limp and soft. It takes up about 30min or so.
5. Then add in the kapitan curry sauce, adding in milk/coconut milk/water, seasoning (if required). Make sure you leave the sauce to boil before you taste it, and also don’t put in too much liquid as this is a dry curry that we’re trying to cook.
6. When you are happy with the consistency and the taste of the onion mixture, add in the chicken and liver and coat the curry sauce and the meat together. Make sure it’s coated well, let it cook and heat up for a while before tasting and seasoning again.
If the dish is still wet, leave it to simmer in a low heat for a while longer so that the liquid evaporates. To thicken it further, add some dried chilli flakes and toasted dessicated coconut. Another option is add in some coconut cream.
For the vegetable, just stirfry the garlic, then the carrots and the cabbage till done.
Then the final thing is to sit down together as a family, serve and enjoy!!! The curry came out lovely and dry and the meal was simply fabulous. I just wished it was a little bit spicier, with a little bit more kick!