Chicken liver curry

Recipe from: 4/1/2006 12:00:00 AM

Ingredients 11
Servings 8
Time 25

Ingredients

  • 25
    ml
    oil for shallow-frying
  • 1
    large onion, chopped
  • 3
    containers (250 g each) chicken livers, washed and cut into smaller pieces
  • 1
    tomato, chopped
  • 5
    small potatoes, sliced but not peeled
  • 30
    ml
    medium-hot curry powder
  • 10
    ml
    sugar
  • 30
    ml
    grape vinegar
  • 5
    pinch
    salt
  • 5
    pinch
    black pepper
  • 250
    ml
    chicken stock
 

Method

20
 
Heat the oil in a saucepan and sauté the onion until soft.

Add the chicken livers and fry until brown all over.

Add the tomato, pota- toes, curry powder, sugar and vinegar and season with salt and pepper.

Add the stock and simmer until the livers are just done but still tender.

Serve with rice and a fresh salad.

 

Read more on: poultry  |  shallow-fry
 

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