Chicken liver curry with pepper and spring onions recipe

  • Serves 6
  • 15 mins to prepare and 25 mins to cook
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Customer recipe by Barbara Gomes
Added 87 months ago

Rinse the chicken livers and dry on kitchen paper.

Mix the ground ginger, tomato puree and garam masala in a small bowl with salt to taste. Stir in 125ml (4fl oz) water. Heat the vegetable oil in a large pan over moderate-to-high heat, add the spice mixture and fry for 2 minutes, stirring. Add the white parts of the spring onions and the garlic and fry for 2 minutes more.

Add the remaining parts of the spring onion, black pepper, chicken livers and chopped coriander leaves. Cook for 20 minutes, stirring occasionally, and chicken livers are tender. Serve at once.

Serve with cooked basmati rice or naan bread.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 2 x 380g pack chicken livers, trimmed, and cut into bite-size pieces
  • 1tsp ground ginger
  • 1tsp tomato puree
  • ¼tsp garam masala
  • 1 bunch spring onions, trimmed and cut into pieces
  • garlic cloves, chopped finely
  • 1tsp ground black pepper
  • handful coriander leaves, chopped
  • 125ml (4fl oz) vegetable oil
  • salt

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