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Serves: 4

INGREDIENTS

 15 ml sunflower or vegetable oil
 0.50 an onion, chopped
 1 large garlic clove, peeled and chopped
 3 tomatoes, chopped
 15 ml medium curry powder
 1 red chilli, deseeded & chopped, optional
 2 tubs chicken livers, rinsed
 5 ml salt
 5 ml ground white pepper
 60 ml water
 2 potatoes, boiled, peeled and chopped
 toast, to serve
 fresh coriander, to serve

DIRECTIONS

1

Heat the oil in a medium non-stick frying pan over high heat. Add the onion and fry for 3 minutes until softened and browned. Add the garlic and fry for 1 minute.

2

Add the tomatoes, curry powder, and chili (if using). Fry for a further 3 minutes and then add the chicken livers, salt, pepper, and water. Reduce the heat to medium, stir and cook for 10-12 minutes until the water has reduced and the livers cooked through.

3

Add the potatoes to the pan and stir well to coat with the sauce.

4

Garnish the Spiced Chicken Livers with fresh coriander before serving and serve with toast.

Ingredients

 15 ml sunflower or vegetable oil
 0.50 an onion, chopped
 1 large garlic clove, peeled and chopped
 3 tomatoes, chopped
 15 ml medium curry powder
 1 red chilli, deseeded & chopped, optional
 2 tubs chicken livers, rinsed
 5 ml salt
 5 ml ground white pepper
 60 ml water
 2 potatoes, boiled, peeled and chopped
 toast, to serve
 fresh coriander, to serve

Directions

1

Heat the oil in a medium non-stick frying pan over high heat. Add the onion and fry for 3 minutes until softened and browned. Add the garlic and fry for 1 minute.

2

Add the tomatoes, curry powder, and chili (if using). Fry for a further 3 minutes and then add the chicken livers, salt, pepper, and water. Reduce the heat to medium, stir and cook for 10-12 minutes until the water has reduced and the livers cooked through.

3

Add the potatoes to the pan and stir well to coat with the sauce.

4

Garnish the Spiced Chicken Livers with fresh coriander before serving and serve with toast.

Awesome Potato-Inspired Curried Tomato Chicken Livers