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Chicken Livers


300g Chicken Livers

2 Cloves garlic

1/2 medium Onion

1/2 Cup Tomato Puree

1/2 Cup Fresh Cream

1 tot Brandy

2 Fresh Chillies (chopped)

1 tbsp Olive Oil

1 tsp Mild Curry Powder

1 tsp Chicken Spice

Salt and Pepper to taste


Heat sauce pan and add oil

Fry Chicken livers on both side until sealed on both sides ( 5mins )

Add onions, garlic, chili and fresh chilies and fry for a further 8 mins

Turn off the heat and add the brandy to the pan, flame with a kitchen lighter and let alcohol burn off

Add the tomato puree and cream

Simmer for 15mins until tomato is cooked through and no longer tart to the taste

Serve on crusty garlic bread and enjoy!

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