18. CHICKEN LIVER CURRY (Serves 4) 

Ingredients

500g	chicken livers
2 large	potatoes
1 large	onion
¼ teaspoon	cinnamon	cardamom	cloves
½ teaspoon	chilli powder
1 teaspoon	black mustard seeds	turmeric	chicken stock
2 teaspoons	green herb stock	ground cumin	ground coriander
	crushed garlic	crushed ginger	garam masala
¼ cup	soy sauce	oil

Method

Clean the chicken livers and half the big pieces. Clean all the stringy bits and wash throughly. Peel and dice the potatoes into medium sized cubes. Coarsely slice the onion.

In a large pot heat the oil and the black mustard seeds. Keep covered and fry until the seeds pop (careful not to burn the seeds).

Add the onions and sauté until tender. Lower the heat and add all the spices except the garam masala. Fry for a few minutes. Mix in the soy sauce.

Add the chicken livers, mix and fry for 5 minutes - until the livers have changed colour.

Cover with water and simmer for 10 minutes or until the livers are part cooked.

Add all the potatoes and cook for a further 15 minutes.

Lastly add the garam masala, mix and leave for a few minutes before serving. Serve with rice.

To make the curry creamer add 2 tablespoons of un-sweetened plain yogurt when adding the spices.

You can make this into a dry curry by lowering the heat and adding very little water - just to stop it sticking to the pan. Make sure the Chicken Livers are cooked through.