sri-lankan

Sri Lankan Spiced Chicken Liver Stir Fry with Red Rice

This stir-fried dish pairs red rice, dry with chicken liver, cleaned, red onion, thinly sliced and Sri Lankan roasted curry powder. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

37 g Protein

83 g Carbohydrates

20 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

85g red rice, dry 310 kcal
170g chicken liver, cleaned 202 kcal
70g red onion, thinly sliced 28 kcal
10g coconut oil 88 kcal
2g curry leaves 1 kcal
12g ginger-garlic paste 10 kcal
4g Sri Lankan roasted curry powder 12 kcal
2g ground cumin 8 kcal
10g lime juice 3 kcal
2g salt 0 kcal
1g black pepper, ground 3 kcal

Cooking instructions

chicken liver
Rinse and pat dry the chicken liver, then cut into bite-size pieces.
red onioncoconut oilcurry leaves
Heat coconut oil in a small pan over medium-high heat. Add sliced red onion and curry leaves; saute 2 minutes.
ginger-garlic paste
Add ginger-garlic paste and ground spices; stir 30 seconds until fragrant.
chicken liversalt
Add chicken liver and salt; stir-fry 4-6 minutes until just cooked through and glossy, not overdone.
lime juicesaltblack pepper
Stir in lime juice and black pepper. Taste and adjust salt.
red rice
Serve hot with cooked red rice.