Chicken liver curry with dumplings

Recipe from: 3/4/1999 12:00:00 AM
Ingredients 16
Servings 6
Time

Ingredients

  • 750
    g
    chicken livers
  • oil for frying
  • 1
    large onion, finely chopped
  • 1
    tomato, finely chopped
  • 5
    baby potatoes, sliced (do not peel)
  • 30
    ml
    mild curry powder
  • 30
    ml
    sugar
  • 30
    ml
    grape vinegar
  • salt and freshly ground black pepper to taste
  • 250
    ml
    chicken stock or water
  • DUMPLINGS
  • 270
    ml
    cake flour
  • 10
    ml
    baking powder
  • 2
    ml
    salt
  • 125
    ml
    milk
  • 1
    extra-;large egg, whisked
 

Method

 
Wash and chop the chicken livers. Heat the oil in a medium-sized saucepan and sauté; the onion until tender. Add the chicken livers and fry until lightly browned. Add the tomato and potatoes and mix. Add the curry powder, sugar and vinegar. Season generously with salt and pepper, pour over the stock or water and simmer slowly. Meanwhile, prepare the dumplings. Mix all the dry ingredients together. Beat the milk and egg together, add to the dry ingredients and mix. Drop spoonfuls of the mixture on top of the chicken livers, cover and simmer for 25 to 30 minutes until done. Serve with a fresh green salad as a light lunch or supper.
 

Read more on: poultry
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.