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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This is SO delicious, even for those that don't like chicken livers (my Mom who loves this) and the 'non-curry' set (me!) It's easy and quick to prepare and a nice change from the 'regular fare'. Ingredients:
12 ounces chicken livers |
2 tablespoons butter |
1/2 cup low sodium chicken broth |
1/8-1/4 cup onion, coarsely chopped |
1/2 tablespoon curry powder |
1/2 teaspoon salt |
1 tablespoon flour |
black pepper, fresh ground to taste |
1/2 cup heavy cream or 1/2 cup evaporated milk |
Directions:
1. Clean and halve the chicken livers, cutting away the connecting tissue between the lobes.
2. Melt the butter in a large skillet and saute the livers about 7 minutes.
3. To a blender, add the chicken broth, onion, curry, salt and flour. Cover and blend on high for 6 seconds only.
4. Pour this broth mixture over the chicken livers, stirring continuously while bringing it to a boil.
5. Stir in the cream (or evaporated milk - it will be less rich) and pepper to taste. Stir and cook over LOW heat about 2 minutes or til thickened.
6. Best served over cooked basmati rice!
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