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.