Heat oil in a kadai. Add in fennel seeds and let them sizzle.

Add in onions andsaute them for few mins. Add in ginger garlic paste and saute them for a mins.

Add in curry leaves and mix them well.

Now add in salt, spice powders and mix well.

Throw the tomatoes in and give a stir. Cook the tomatoes till they turn slightly mushy.

Add in chicken liver and toss well with the masala

Cover this with a lid and cook on a low heat for 15-20 mins till the chicken liver is cooked completely, but doesn't turn mushy.

Now open the lid and cook on a high heat, till all the water evaporates and the dish gets thick and dry.

Throw in lots of coriander leaves and mix well so that the flavours will get united.

Serve this curry with plain white rice and rasam. YUM YUM.