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Prep Time: 00:20
Servings: 8
Cooking Time: 00:15
Ingredients
- 1kg - fresh, cleaned chicken livers
- 125g - butter
- - salt and freshly ground black pepper to taste
- 2 - onions, chopped
- 2 - large garlic cloves, finely chopped
- 1 - thumb-sized piece of ginger, peeled and finely chopped
- 10ml - roasted cumin seeds
- 10ml - turmeric
- 30ml - garam masala or medium curry powder
- 2 - chillies, seeded and finely chopped
- 1kg - tomatoes, peeled and finely chopped (or three 410g tins of chopped tomatoes)
- 400g - frozen peas
- - sugar to taste
- 2 - handfuls of fresh coriander leaves
Method
The end of a hectic week calls for no-fuss food.
Heat the butter and fry the chicken livers until brown, but still pink inside. Remove, season to taste and set aside.
Fry the onions in the same pan over low heat while stirring continually. Add the garlic, ginger, cumin seeds, turmeric, garam masala and chillies. Stir and simmer for 1 to 2 minutes. Add the tomatoes, bring to the boil and simmer for 10 minutes. Just before serving, add the peas and stir until warmed. Season with salt, pepper and a little sugar.
Add the chicken livers as soon as the sauce starts simmering again, along with a handful of coriander leaves, and simmer for 5 minutes until everything is cooked through. Garnish with another handful of coriander leaves and serve with Portuguese rolls and a fresh salad.
Fry the onions in the same pan over low heat while stirring continually. Add the garlic, ginger, cumin seeds, turmeric, garam masala and chillies. Stir and simmer for 1 to 2 minutes. Add the tomatoes, bring to the boil and simmer for 10 minutes. Just before serving, add the peas and stir until warmed. Season with salt, pepper and a little sugar.
Add the chicken livers as soon as the sauce starts simmering again, along with a handful of coriander leaves, and simmer for 5 minutes until everything is cooked through. Garnish with another handful of coriander leaves and serve with Portuguese rolls and a fresh salad.
