Chicken livers-Kenyan chicken livers-Kenchic-Kenchic chicken livers-African Kaya chicken livers-African kaya-Kenyan top blogger-Kenyan top food blogger-Food bloggers East Africa-Food bloggers in AfricaIt’s a long weekend, what will you be up to? I live for long weekends. Actually I think Kenyans live for long weekends. Maybe it’s all humans but Kenyan are just a special lot. When it gets to November we all just wait for the 12th of December (Jamuhuri day, Independence day) so that we can allow our brains to shut down.

Something happens to Kenyans the weekend after the 12th of December. We just want to party, see family eat and indulge with the excuse that it’s the holidays. It is always such a great time. This weekend my extended family goes to Nakuru to have a party at my aunt’s house. I can’t wait

What will you be up to? If you are having guests this is weekend this is a very cheap and easy recipe yet so tasty. It takes all of 25 minutes to cook and can be served with rice, chapo or even potato mash. Kenchic Chicken livers are one of those hidden gems that many people do not know about but everyone should. They are super healthy and pocket friendly. And how fancy do you sound when you say you are making “chicken livers”? It’s like saying you are making duck right? Hahahaha Kenchic packs them in one 700g packs and you can buy them from any leading supermarket. Then once you get them try this recipe. The flavor is so amazing and rich. You are guaranteed to wow. Even if you do not make this is weekend, just make sure you try it. It is really worth it.

Happy cooking!

#ILoveMonday & Chicken Liver Curry

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 to 6


  1. 700g Chicken livers, chopped
  2. 3 cloves of garlic, crushed
  3. 4 cm ginger, crushed
  4. ½ -1 cup of all-purpose flour
  5. Salt
  6. 3 tomatoes, diced
  7. 2 teaspoons paprika
  8. 1 teaspoon turmeric
  9. 2 teaspoon chicken masala
  10. 1 teaspoon cumin
  11. Small bunch of dhania
  12. 1 cup coconut milk
  13. 1 teaspoon garam masala
  14. Juice of half a lime


Marinate the liver in the ginger and garlic for 20 mins, mix the flour with the salt and paprika and set aside

Warm the oil, you can choose to deep fry or shallow fry, in a pan or wok. Drench the livers in the flour mixture then place in the oil. Cook for about five or so minutes making sure you turn them for even cooking and browning. Remove and set aside.

Fry the onions until translucent in some oil. Add the tomatoes and cook for about 7 minutes untill they start to remove oil and they are cooked down. Add all the spices and some salt. Cook for two minutes then add the dhania. Let this simmer for another two minutes then add the livers.

Cook for 2 minutes then add the coconut milk. Allow to come to a boil, then add the garam masala and lime juice.



Cost Chicken livers Ksh 210 Garlic and garlic Ksh 8 Flour Ksh 10 Tomatoes Ksh 30 Spices Ksh 20 Dhania Ksh 10 Coconut milk Ksh 150 Lime Ksh 10 Total Ksh 448 Per person Ksh 75

Written by David Mwakodi