Chilied Chicken Livers with Bell Pepper, Onion, and Tomato

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

Chicken livers are often overlooked except for use in terrines. In fact, they have a wonderfully rich flavor and need very little cooking. However, beware: if they are overcooked, they can become bitter. Complemented by the other ingredients, they make this rich, unusual dish.


  • 1 lb/450 g chicken livers, cleaned and trimmed
  • ghee or clarified butter


Heat some ghee in a large skillet and sauté the onions, garlic, bell peppers, green chile, and chili powder until the vegetables are soft and the chile has released its flavor.

Add the chicken livers and sauté for 5-6 minutes, stirring all the time.

Add the tomatoes and season with salt and pepper. Continue cooking for an additional 2-3 minutes, then serve hot with a