Curried chicken livers

Dig into these spicy chicken livers.

Preparation time: 5 mins
Cooking time: 35 mins


  • 1
    medium onion, cut in half and slices
  • 10
    red pepper slices (cut in half)
  • 30
    olive oil
  • 1
    crushed garlic
  • 1
    med/hot curry powder
  • 250
    chicken livers
  • 1
    Mrs Balls chutney
  • 2
    All Gold tomato sauce
  • 200
  • 10
    cake flour
  • 4
    bay leaves
Servings: Change Serving


Heat 15ml oil in a medium frying pan. Add onion, garlic and fry till almost translucent. Then add red peppers and curry spice and fry for 1 min. Remove from pan. With the remaining oil, fry the livers until brown. Add the onion mix and fry for 1 min. Add the chutney, stir, then add the tomato sauce and stir for 1 min. Pour in the water, stir, and let simmer for 1 min. Then add in the flour, stir, add the bay leaves and let simmer for 5 mins. Add add salt to taste. Turn heat off, put a lid on and let it cure for 30 min. Reheat and serve with ciabbata.

Read more on: poultry

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