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  • Fresh Chicken Liver 200g Protein-Rich Fry Cut - chicken liver 200g - Buy Online at SRI KANAKA DURGA CURRIES AND CATERING POINT

Fresh Chicken Liver 200g Protein-Rich Fry Cut

Chicken liver fry is a popular dish, particularly in Indian cuisine, made by frying chicken liver with spices, onions, and other ingredients, resulting in a flavorful and protein-rich snack or meal.


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This fresh chicken liver 200g pack is ideal for making classic liver fry, pepper masala, gravies and nutrient-rich side dishes. Carefully cleaned and trimmed, it offers a soft texture that cooks fast and absorbs spices beautifully, giving every dish intense, savoury flavour. Perfect for families seeking a tasty, protein-dense option that also provides iron and essential vitamins for daily nutrition. Suitable for pan-frying, sautéing or adding to curries, it pairs well with rice, roti, dosa and evening snacks. Hygienic handling and secure, leakproof packaging help retain freshness and natural taste from shop to kitchen at 14 93 MAIN CENTERCHALLAPALLI ROADOPP VEGETABLE MARKET NEAR CHARAN MOBILES.

Fresh, tender chicken liver cleaned and ready to cook
Rich source of protein, iron and vitamins
Ideal for fry, masala, curry and gravies
Quick-cooking for fast snacks and meals
Hygienically handled and securely packed
Perfect for flavourful Indian-style liver recipes

Rinse the chicken liver 200g gently under clean water and drain. Marinate with salt, turmeric, chilli and preferred spices for 15–20 minutes. Heat oil or ghee, sauté onions, ginger-garlic and masalas. Add liver, cook on medium flame until firm yet soft. Serve hot with rice, roti or dosa.

Chicken liver is highly nutritious, rich in protein, iron, vitamin A and B12, supporting energy and immunity. However, because it is also high in cholesterol and vitamin A, most nutritionists suggest eating it in moderation, such as once or twice a week, especially for people with cholesterol or liver concerns.

For great taste, clean the chicken liver well and marinate it with salt, turmeric, chilli and spices. Fry onions, ginger-garlic and whole masalas in oil or ghee, then add the liver on medium heat. Avoid overcooking so it stays soft, absorbs flavours and doesn’t turn rubbery.

Yes, it is best to wash chicken liver before cooking. Rinse it gently in clean water to remove any blood or residue, then drain well. Avoid soaking for too long, as this can affect flavour and texture. After washing, pat dry and marinate before frying or making curry.

Chicken liver cooks quite quickly compared to other meats. Once your masala base is ready, add the liver and cook on medium flame for about 8–12 minutes, stirring occasionally. It should turn firm but remain slightly soft inside. Overcooking can make it dry and chewy.

You can store fresh chicken liver in the refrigerator for up to 24 hours in an airtight container. For longer storage, freeze it and use within a few weeks. Always keep it chilled, avoid repeated thawing, and cook thoroughly to enjoy safe, tasty dishes from your chicken liver 200g pack.
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