Chicken Liver Curry

This is SO delicious, even for those that don't like chicken livers (my Mom who loves this) and the 'non-curry' set (me!) It's easy and quick to prepare and a nice change from the 'regular fare'.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 12  ounces chicken livers
• 2  tablespoons butter
• 1⁄2 cup low sodium chicken broth
• 1⁄8-1⁄4 cup onion, coarsely chopped
• 1⁄2 tablespoon curry powder
• 1⁄2 teaspoon salt
• 1  tablespoon flour
•  black pepper, fresh ground to taste
• 1⁄2 cup heavy cream or 1⁄2 cup evaporated milk

Directions

1. Clean and halve the chicken livers, cutting away the connecting tissue between the lobes.
2. Melt the butter in a large skillet and saute the livers about 7 minutes.
3. To a blender, add the chicken broth, onion, curry, salt and flour. Cover and blend on high for 6 seconds only.
4. Pour this broth mixture over the chicken livers, stirring continuously while bringing it to a boil.
5. Stir in the cream (or evaporated milk - it will be less rich) and pepper to taste. Stir and cook over LOW heat about 2 minutes or til thickened.
6. Best served over cooked basmati rice!