Chicken Liver Curry from Chilli & Mint: Indian Home Cooking from A British Kitchen by Torie True

Ingredients

• Fresh coriander, to serve
• 100 ml water
• 1 large white onion, finely chopped
• 1 large potato, peeled and diced into 2.5cm cubes
• 4 tbsp vegetable or rapeseed oil
• 1 heaped tsp finely grated fresh ginger or ginger paste
• 2 fresh red or green chillies, sliced lengthways (optional)
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 500 g chicken livers, chopped into bite-size pieces
• 5 cloves of garlic, kept whole
• 3 green cardamom pods, opened
• 1 small cinnamon stick
• 1 tsp ground coriander