Creamy curried chicken livers


Ingredients 15
Servings 4
Time

Ingredients

  • 2
    ml
    turmeric
  • 2
    ml
    cayenne pepper
  • 2
    ml
    paprika
  • 5
    ml
    curry powder
  • 250
    g
    chicken livers, cleaned
  • salt and freshly ground black pepper to taste
  • oil
  • 1
    onion, sliced
  • 100
    g
    mushrooms, sliced
  • 1
    green pepper, diced
  • 1
    chilli, seeded and finely chopped (optional)
  • 1
    tomato, skinned and diced
  • 60
    ml
    white wine
  • 250
    ml
    cream
  • sugar
 

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.
 

Read more on: poultry
 

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