Name: Chicken liver curry with dumplings
Yield: 6 servings
Cuisine: Boil
Ingredients: 750.00 g chicken livers; oil for frying; 1.00 onion finely chopped; 1.00 tomatoes finely chopped; 5.00 baby potatoes sliced; 30.00 ml curry powder mild; 30.00 ml sugar; 30.00 ml vinegar grape; salt and freshly ground black pepper to taste; 250.00 ml stock chicken or water; 270.00 ml flour cake; 10.00 ml Baking powder; 2.00 ml salt; 125.00 ml milk; 1.00 eggs extra-large, whisked

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Ingredients (15)

750.00 g	chicken livers
	oil — for frying
1.00	onion — finely chopped
1.00	tomatoes — finely chopped
5.00	baby potatoes — sliced
30.00 ml	curry powder — mild
30.00 ml	sugar
30.00 ml	vinegar — grape
	salt and freshly ground black pepper — to taste
250.00 ml	stock — chicken or water

DUMPLINGS

270.00 ml	flour — cake
10.00 ml	Baking powder
2.00 ml	salt
125.00 ml	milk
1.00	eggs — extra-large, whisked

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Method:

Wash and chop the chicken livers.
Heat the oil in a medium-sized saucepan and sauté; the onion until tender. Add the chicken livers and fry until lightly browned. Add the tomato and potatoes and mix.
Add the curry powder, sugar and vinegar. Season generously with salt and pepper, pour over the stock or water and simmer slowly.
Meanwhile, prepare the dumplings. Mix all the dry ingredients together. Beat the milk and egg together, add to the dry ingredients and mix.
Drop spoonfuls of the mixture on top of the chicken livers, cover and simmer for 25 to 30 minutes until done.
Serve with a fresh green salad as a light lunch or supper.