Low Sodium Spicy Liver Fry

Dive into the bold, satisfying flavors of this Low Sodium Spicy Liver Fry, a healthy twist on a classic dish packed with tantalizing spices and rich, protein-powered chicken livers. This recipe balances fiery heat from red chili powder and fresh green chilies with the earthy warmth of turmeric, cumin, and garam masala, creating a vibrant and aromatic one-pan meal. Using minimal added salt, this dish relies on fresh herbs, black pepper, and a squeeze of lemon juice to enhance the natural flavors while keeping it heart-healthy. It's quick and easy to prepare, taking just 35 minutes from start to finish, and pairs beautifully with steamed rice, flatbreads, or can be enjoyed on its own as a hearty, nutrient-dense dish. Perfect for those looking for flavorful, low-sodium dinner ideas that don't skimp on spice or satisfaction!

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams chicken livers
• 1 medium, finely sliced onion
• 1 medium, finely chopped tomato
• 4 cloves, minced garlic
• 1 teaspoon, minced ginger
• 0.5 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 0.5 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 small, slit lengthwise fresh green chili
• 0.5 teaspoon black pepper
• 0.5 teaspoon garam masala
• 2 tablespoons, chopped fresh cilantro leaves
• 2 tablespoons olive oil
• 1 teaspoon lemon juice
• 0.25 cup water

Directions

Step 1

Clean the chicken livers thoroughly by rinsing them in cold water. Remove any membranes and cut them into bite-sized pieces. Set aside to drain.

Step 2

Heat olive oil in a large skillet over medium heat. Add the finely sliced onion and sauté for about 4-5 minutes until golden brown.

Step 3

Add the minced garlic and ginger, and stir-fry for 1-2 minutes until fragrant.

Step 4

Stir in the turmeric powder, red chili powder, ground cumin, and ground coriander. Cook for 30 seconds to bloom the spices.

Step 5

Add the chopped tomato and slit green chilies. Cook for about 3-4 minutes until the tomato softens and the mixture becomes paste-like.

Step 6

Add the cleaned and drained chicken liver pieces to the skillet. Stir well to coat the liver with the spice mixture.

Step 7

Pour in 1/4 cup of water, cover, and cook on medium-low heat for 8-10 minutes, stirring occasionally, until the liver is cooked through but still tender.

Step 8

Uncover the skillet, increase the heat to medium, and let any excess liquid evaporate while stirring occasionally, ensuring the livers are evenly coated with the spices.

Step 9

Sprinkle garam masala, black pepper, and lemon juice over the cooked liver. Stir well and cook for 1 more minute.

Step 10

Turn off the heat and garnish with freshly chopped cilantro leaves. Serve hot with rice, flatbreads, or as a standalone dish.

Nutrition Facts

Serving size	(939.8g)

Amount per serving	% Daily Value*
Calories	1557.9

Total Fat 118.8g	0%
Saturated Fat 31.4g	0%
Polyunsaturated Fat 22.0g
Cholesterol 1575mg	0%
Sodium 6449.9mg	0%
Total Carbohydrate 52.3g	0%
Dietary Fiber 9.4g	0%
Total Sugars 25.0g
Protein 70.5g	0%

Vitamin D 200IU	0%
Calcium 238.7mg	0%
Iron 31.6mg	0%
Potassium 1666.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.5%

Protein: 18.1%

Carbs: 13.4%