Name: Spicy chicken livers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Cuisine: Classic
Ingredients: 1 kg chicken livers; 125 g butter; salt and freshly ground black pepper to taste; 2 onion chopped; 2 garlic large cloves, finely chopped; 1 fresh ginger peeled, finely chopped; 10 ml cumin seeds, roasted; 10 ml turmeric; 30 ml garam masala or medium curry powder; 2 fresh chillies seeded and finely chopped; 1 kg tomatoes peeled, finely chopped; 400 g peas frozen; sugar to taste; 2 fresh coriander handful

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Ingredients (14)

1 kg	chicken livers
125 g	butter
	salt and freshly ground black pepper — to taste
2	onion — chopped
2	garlic — large cloves, finely chopped
1	fresh ginger — peeled, finely chopped
10 ml	cumin — seeds, roasted
10 ml	turmeric
30 ml	garam masala — or medium curry powder
2	fresh chillies — seeded and finely chopped
1 kg	tomatoes — peeled, finely chopped
400 g	peas — frozen
	sugar — to taste
2	fresh coriander — handful

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Method:

Heat the butter and fry the chicken livers until brown, but still pink inside. Remove, season to taste and set aside.

Fry the onions in the same pan over low heat while stirring continually. Add the garlic, ginger, cumin seeds, turmeric, garam masala and chillies. Stir and simmer for 1 to 2 minutes. Add the tomatoes, bring to the boil and simmer for 10 minutes. Just before serving, add the peas and stir until warmed. Season with salt, pepper and a little sugar.

Add the chicken livers as soon as the sauce starts simmering again, along with a handful of coriander leaves, and simmer for 5 minutes until everything is cooked through. Garnish with another handful of coriander leaves and serve with Portuguese rolls and a fresh salad.

Word and image: Home magazine

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