Chicken Livers in Spicy Curry Sauce

submitted by paulo4740

1 tsp chili flakes
1/4 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp ground fenugreek
1/4 tsp ground cardamom
1/2 tsp ground cinnamon
1 tsp ground turmeric
Pinch of nutmeg
250 grams chicken livers
Flour for dusting
1 small onion finely chopped
2 cloves garlic crushed
1/2 tin chopped tomato
1 birds eye chili with seeds chopped
1 tablespoon Ketjap Manis (Indonesian sweet soy sauce)
1/4 cup water
Peanut oil
Sesame oil

Heat about 3 tablespoons oil in medium size saucepan, add a dash of sesame
oil. Fry onion and garlic and birds eye chili for approx 5 mins. Combine all
dry spices and add to pan and cook a further 2 mins. Add tomatoes, water,
and Ketjap 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
entree 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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