Serves 2
Ready in 20 Minutes
Ingredients
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
