Paleo Spicy Liver Fry

Indulge in the bold and nutritious flavors of this Paleo Spicy Liver Fry, a quick and wholesome dish that's perfect for paleo enthusiasts and adventurous eaters alike. Made with tender chicken or beef liver, this protein-packed recipe is infused with a medley of fragrant spices, including turmeric, cumin, coriander, and paprika, for a richly spiced profile that delights the senses. Sautéed in creamy coconut oil with caramelized onions, juicy tomatoes, and fresh aromatics like ginger and garlic, the dish is elevated further with a touch of heat from green chilies and a zing of fresh lemon juice. Garnished with aromatic curry leaves or cilantro, this liver fry combines vibrant flavors and paleo-friendly ingredients to create a satisfying, nutrient-dense meal. Ready in just 35 minutes, it’s ideal as a standalone dish or served alongside sautéed vegetables for a delicious low-carb dinner.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 g chicken liver (or beef liver)
• 2 tbsp coconut oil
• 2 medium onions, thinly sliced
• 2 medium tomatoes, finely chopped
• 4 cloves garlic cloves, minced
• 1 tbsp ginger, minced
• 2 whole green chilies, sliced
• 0.5 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika or Kashmiri chili powder
• 0.5 tsp black pepper, freshly ground
• 8 leaves curry leaves (or fresh cilantro for garnish)
• 1 tsp sea salt
• 1 tbsp lemon juice

Directions

Step 1

Rinse the liver thoroughly under cold water and pat it dry with a paper towel. Cut the liver into bite-sized pieces and set it aside.

Step 2

Heat a large skillet over medium heat and add the coconut oil.

Step 3

Add the sliced onions to the skillet and sauté until softened and golden brown, about 5-7 minutes.

Step 4

Stir in the minced garlic, ginger, and sliced green chilies. Cook for 1-2 minutes until aromatic.

Step 5

Add the chopped tomatoes and cook until they soften and the mixture starts to form a thick base, about 5 minutes.

Step 6

Stir in the spices: turmeric powder, ground cumin, ground coriander, paprika (or Kashmiri chili powder), and black pepper. Cook for 1-2 minutes to toast the spices lightly.

Step 7

Add the liver pieces to the skillet, season with sea salt, and mix well to coat them in the spice mixture.

Step 8

Cook the liver on medium heat for 7-10 minutes, stirring occasionally, until it is fully cooked but still tender. Be careful not to overcook, as liver can become tough.

Step 9

Add the curry leaves (or fresh cilantro) and stir for a final minute.

Step 10

Remove the skillet from the heat and drizzle the lemon juice over the liver fry to enhance the flavors.

Step 11

Serve hot, either as a standalone dish or with a side of sautéed vegetables for a complete paleo meal.

Nutrition Facts

Serving size	(1036.8g)

Amount per serving	% Daily Value*
Calories	1272.0

Total Fat 54.0g	0%
Saturated Fat 31.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 2820mg	0%
Sodium 2712.5mg	0%
Total Carbohydrate 45.6g	0%
Dietary Fiber 10.1g	0%
Total Sugars 16.4g
Protein 137.0g	0%

Vitamin D 245IU	0%
Calcium 203.5mg	0%
Iron 50.1mg	0%
Potassium 2316.9mg	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: 40.0%

Protein: 45.1%

Carbs: 15.0%