Name: Chicken liver madras
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Cuisine: Ingredients
Ingredients: 45 ml oil; 3 cloves; 2 cardamom pods; 2 onion finely chopped; 3 green chillies chopped; 2,5 cm fresh ginger finely chopped; 4 cloves garlic cloves, crushed; 30 cm madras curry powder; 15 ml tomato paste; 30 ml yoghurt plain; 15 ml brown sugar salt, to taste; 500 g chicken livers cleaned; 2,5 ml nutmeg ground; 400 g tomato purée; handful fresh coriander chopped

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Ingredients (15)

45 ml	oil
3	cloves
2	cardamom — pods
2	onion — finely chopped
3	green chillies — chopped
2,5 cm	fresh ginger — finely chopped
4 cloves	garlic — cloves, crushed
30 cm	madras curry powder
15 ml	tomato paste
30 ml	yoghurt — plain
15 ml	brown sugar salt, to taste
500 g	chicken livers — cleaned
2,5 ml	nutmeg — ground
400 g	tomato purée
handful	fresh coriander — chopped

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Method:

Heat the oil in a large non-stick pan
and add the cloves and cardamom.
Once they start sizzling, add the
onions and fry until golden brown.
Add the chillies, ginger and garlic,
and cook for 30 seconds.

In a bowl, mix together the curry
powder, tomato paste, yoghurt, sugar
and salt. Pour the mixture into the pan
and cook, stirring frequently. Add the
chicken livers and 60 ml of water, mix
well and cook for 5 minutes. Remove
the livers from the pan and set aside.

Add the nutmeg and tomatoes.
Put the lid on and cook for another
15 minutes over medium heat. Return
livers to tomato mixture, sprinkle with
fresh coriander and serve with roti.