Recipe by Engrossed
I finally measured everything so I could post this recipe that I made up over 10 years ago. I used to serve them with diced fried potatoes cooked in the same spices. Might be weird but I like sour cream with them too. Leftovers are yummy and I've even eaten them in a sandwich!
Top Review by Tea Girl
These were really great. I had bought some liver as it was very cheap at the supermarket and was looking for something that would make it more than "okay" for DH, who isn't a big fan of liver. It was really delicious and ideal dish for those that don't like an over-powering liver taste. I added some onion to it, frying it in butter and curry powder before adding the liver. I used a hot Madras curry powder. I think that the next time I make it, that I will make more of it because it was tasty that both of us were left wanting more.
- 1 1⁄2 lbs chicken livers, cut into bite 1-2-inch pieces (I use kitchen shears)
- 1⁄2 cup flour
- 2 tablespoons curry powder
- 1⁄2 teaspoon turmeric
- 2 teaspoons garlic powder
- 1⁄2 teaspoon black pepper
- 2 tablespoons canola oil
- garlic salt, to taste
Directions See How It's Made
- In a small bowl, whisk together: flour, curry powder, tumeric, garlic powder and pepper.
- Roll chicken livers one by one in flour mixture and place on a plate.
- Heat oil in a large skillet over medium heat.
- Place chicken livers in a single layer in skillet.
- Sprinkle garlic salt over the chicken livers.
- Let cook about 5 minutes and flip livers over. Sprinkle them with more garlic salt.
- Let cook about 5 more minutes more and test for doneness. Some people like them pink in the middle. I like them well done and browned through. I usually flip them one more time and cook them until the coating is browned all over and no more blood seeps out (about 15 minutes total). Some of the coating will crumble off or stick to the pan. I just scoop it up and serve it all together. Yum!