Serves 2

Ready in 20 Minutes


Sunflower Oil                            2 tbsp.                         

Medium Onion, diced   1

Crushed Garlic                          2 tsp                            

Crushed Ginger             1 tsp

Chopped Fresh Chilli                 1 tsp (or to taste)         

Chilli Powder                1 tsp (to taste)

Ground Turmeric                      ½ tsp                           

Ground Cumin              ½ tsp

Ground caraway                        ½ tsp                           

Curry powder               1 tsp

Tomato Paste                            1 tbsp.                         

Tomato Puree               ½ cup

Cream                                      1 cup                           

Salt                               to taste

Freshly Ground Black Pepper    To taste                       

Sugar                            to taste

Butter                                      125 g                           

Clean Chicken Livers     250g



Heat the Oil in a heavy based Frying Pan over medium high heat.

Add the onion and sauté gently until transparent.  Add the Garlic, Ginger, Chopped Fresh Chilli, Chilli Powder, Turmeric, Cumin, Caraway, Curry powder, tomato Paste and a knob of the butter.  Sauté for 3 – 4 Minutes.

Add the roughly chopped chicken livers, another knob of butter and continue to sauté for 5 minutes.  Add the tomato puree, cream and whatever butter is left.  Bring to a gentle simmer and cook for 8 to 10 Minutes while stirring until the chicken livers are cooked. 

Season with salt, pepper and sugar

Best served piping hot with crusty bread.

Image: The Daley Plate

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