Makes 8 portions
Preparation Time 20 minutes
Cooking Time 15 minutes
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.
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