Creamy curried chicken livers

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4 servings
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Poultry

By Food24 November 03 2009
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Ingredients (15)

2.00 ml turmeric
2.00 ml cayenne pepper
2.00 ml paprika
5.00 ml curry powder
250.00 g chicken livers — cleaned
salt and freshly ground black pepper — to taste
oil
1.00 onion — sliced
100.00 g mushrooms — sliced
1.00 green pepper — diced
1.00 fresh chillies — deseeded and chopped
1.00 tomatoes — peeled and diced
60.00 ml wine — white
250.00 ml cream
sugar
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Method:

Combine the turmeric, cayenne pepper, paprika and curry powder. Sprinkle over the chicken livers and add salt and pepper. Leave for a few minutes.
Fry the livers in a little heated oil until brown on the outside but still slightly pink inside.
Remove from the pan and set aside.
Sauté the onion, mushrooms, green pepper and chilli in the oil until soft.
Add the tomato and simmer until soft. Add the wine and bring to the boil.
Add the cream and heat until the cream has reduced and the sauce has thickend slightly.
Return the chicken livers to the pan and heat through.
Season with extra salt and pepper and a little sugar, if necessary.
Serve with pasta or rice, peas if desired and a green salad.



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