Makes 8 portions
Preparation Time 20 minutes
Cooking Time 15 minutes

• 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

1 Heat the butter and fry the chicken livers until brown, but still pink inside. Remove, season to taste and set aside.
2 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.
3 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.

Text and image: Home