Creamy Curry Chicken Livers
Dairy-free
Level
Easy
Time
40 Min
SErves
2 – 3
Calories
260
Fat
12g
Fibre
2g
Carbs
7.5g
Protein
29g
Sugar
1.7g
Ingredients
1 tablespoon coconut oil
1 onion, sliced
2 cloves of garlic, crushed
1 tablespoon grated ginger
1 finger fresh turmeric, grated
1 tablespoon mild curry powder
500g chicken livers
1/4 teaspoon chicken spice
1/4 teaspoon ground coriander
salt to taste
black pepper to taste
400ml coconut cream
chopped fresh coriander for garnish
Instructions
In a large saucepan, heat the coconut oil on medium heat. Add the onion and sauté for 1-2 minutes until it softens.
Add the garlic, ginger, fresh turmeric, and sauté for another 1 – 2 minutes. Add the curry powder and sauté for another 2 minutes.
Add the chicken livers and cook until brown, stirring frequently. Season with chicken seasoning, ground coriander, salt and pepper.
Add the coconut cream and stir. Simmer on medium-low heat for 10 – 15 minutes until the sauce has reduced and thickened slightly and the chicken livers are fully cooked.
Garnish with fresh coriander and serve warm with a slice of rye toast.