Name: Sweet 'n sour or curried chicken livers
Yield: 4 servings
Cuisine: Breakfast/brunch
Ingredients: 1.00 onion sliced; oil for frying; 500.00 g chicken livers cleaned; salt and freshly ground black pepper to taste; 100.00 ml vinegar white garpe; 80.00 g sugar; 15.00 ml soy sauce; 7.00 ml cornflour blended with cold water; 5.00 ml curry powder; 2.00 ml cumin ground; 2.00 ml coriander ground; 2.00 ml turmeric; 5.00 ml sugar; 20.00 ml vinegar grape

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Ingredients (14)

BASIC RECIPE

1.00	onion — sliced
	oil — for frying
500.00 g	chicken livers — cleaned
	salt and freshly ground black pepper — to taste

SWEET 'N SOUR SAUCE

100.00 ml	vinegar — white garpe
80.00 g	sugar
15.00 ml	soy sauce
7.00 ml	cornflour — blended with cold water

CURRY MIXTURE

5.00 ml	curry powder
2.00 ml	cumin — ground
2.00 ml	coriander — ground
2.00 ml	turmeric
5.00 ml	sugar
20.00 ml	vinegar — grape

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Method:

BASIC RECIPE: Sauté the onion in a little oil until soft. Season the chicken livers with salt and pepper, add to the onion and fry until brown on the outside but still slightly pink inside. Serve with a sprinkling of freshly chopped parsley and mashed potato or rice. Alternatively, serve the chicken livers with a sweet ‘n sour sauce or curry them.

SWEET ‘N SOUR SAUCE
Prepare the chicken livers as described in the basic recipe. Blend the grape vinegar and sugar and add to the chicken liver mixture. Reduce the heat and simmer for 2 minutes. Blend the soy sauce with the cornflour and add to the chicken liver mixture. Heat until the sauce comes to the boil and thickens. Stir frequently.
Serve.

CURRY MIXTURE
Prepare the chicken livers as described in the basic recipe. Prepare the curry mixture and add. Simmer for about 2 minutes or until heated through. Add a little water and extra vinegar, if necessary. Serve with rice, chutney and banana slices.
Serves 3-4.