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home > recipes > meat > chicken livers in spicy curry sauce
1 tsp chili flakes. ¼ tsp ground coriander. ¼ tsp ground cumin. ¼ tsp ground fenugreek. ¼ tsp ground cardomen. ½ tsp ground cinnamon. 1 tsp ground tumeric. Pinch of nutmeg. 250 grams chicken livers. Flour for dusting. 1 small onion finely chopped. 2 cloves garlic crushed. ½ tin chopped tomato 1 birds eye chili with seeds chopped. 1 tablespoon kecup manis. ¼ cup water. Peanut oil. Sesame oil. Directions. Heat about 3 tble spoons oil in medium sizes saucepan, add a dash of seseme oil. Fry onion & garlic & birds eye chili for approx 5 mins. Combine all dry spices and add to pan and cook a further 2 mins. Add tomato’s, water, and Kecup manis, stir and cover and cook approx 10 mins. Remove lid and cook a further 10 mins, or until sauce is moist but not dry. Wash, trim, and cut chicken livers in to medium bite sized pieces, then dust with flour and fry in small non stick fry pan over high heat till well sealed, cook a further minute then add to sauce and cook a further 2 to 3 minutes. Serve with rice, or over a bed of sweet potato mash.. This recipe would make a healthy main meal for one, or a decent entre for two people and Its delicious.. PS.. The dry spices can be substituted for a desert spoon of your favourite curry powder…

Chicken Livers in Spicy Curry Sauce


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list all recipes for MEAT (1007)
list all Australian/South Pacific recipes (81)
list all recipes by PAULO4740 (1)


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keyword: chicken
keyword: livers
keyword: spicy
keyword: curry
keyword: sauce
ethnicity: australian/south pacific
recipes for meat
recipes by paulo4740
Email Address:
(posted February 3, 2005)

1 tsp chili flakes.
¼ tsp ground
coriander.
¼ tsp ground
cumin.
¼ tsp ground
fenugreek.
¼ tsp ground cardomen.
½ tsp ground
cinnamon.
1 tsp ground tumeric.
Pinch of nutmeg.
250 grams
chicken livers.
Flour for dusting.
1 small
onion finely chopped.
2 cloves
garlic crushed.
½ tin chopped
tomato
1 birds eye chili with seeds chopped.
1 tablespoon kecup manis.
¼ cup water.
Peanut oil.
Sesame oil.

Directions.
Heat about 3 tble spoons oil in medium sizes
saucepan, add a dash of seseme oil.
Fry onion & garlic & birds eye chili for approx 5 mins. Combine all
dry spices and add to pan and cook a further 2 mins. Add tomato’s, water, and Kecup manis, stir and cover and cook approx 10 mins. Remove lid and cook a further 10 mins, or until sauce is moist but not dry.

Wash, trim, and cut
chicken livers in to medium bite sized pieces, then dust with flour and fry in small non stick fry pan over high heat till well sealed, cook a further minute then add to sauce and cook a further 2 to 3 minutes. Serve with rice, or over a bed of
sweet potato mash.. This recipe would make a healthy main meal for one, or a decent entre for two people and Its delicious..
PS.. The
dry spices can be substituted for a desert spoon of your favourite curry powder…


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