Chicken Liver Curry

Name: Chicken Liver Curry
Yield: Serves 4
Ingredients: 1 teaspoon (5 ml spoon) ground cinnamon; ½ teaspoon (2.5 ml spoon) ground cardamom; 1 teaspoon (5 ml spoon) turmeric; ½ teaspoon (2.5 ml spoon) ground cloves; 2 tablespoons (2 X 15 ml spoon) tomato purée mixed with ½ pint (300 ml) water; 2-3 large, juicy tomatoes, sliced; salt; 2 tablespoons (2 X 15 ml spoon) tomato purée mixed with ½ pint (300 ml) water; 2 large onions; 3 tablespoons (3 X 15 ml spoon) plain yogurt; 4 sticks celery, roughly chopped; 1-2 green chillies, cut open and with the seeds removed; 1-inch (2.5 cm) piece fresh ginger, peeled; 2 cloves garlic, peeled; 2 tablespoons (2 X 15 ml spoon) sunflower oil; juice of 1 lemon; chopped parsley to garnish; 1 lb (450 g) chicken or turkey livers; 1 lb (450 g) chicken or turkey livers

Preparation info

Serves
4

Difficulty
Easy

Appears in

Curries and Oriental Cookery

By Josceline Dimbleby

Published 1980

About

Despite the apparently long list of ingredients, this is a quick, inexpensive and nutritious curry which I find a useful supper dish. It goes well with boiled potatoes and a green salad.

Ingredients

1 lb (450 g) chicken or turkey livers
3 tablespoons (

Supper
Gluten-free

Method

Cut the chicken livers into 1-inch (2.5 cm) pieces and stir into a bowl with the yogurt. Leave while you prepare the curry sauce.

Roughly chop one of the onions, and put in a food processor or liquidiser with the chillies, celery, garlic, ginger and lemon juice. Blend until as smooth as possible.

Heat the oil in a heavy saucepan and fry the dry spices for a moment; then stir in