Chicken Livers in Coconut & Turmeric & Coriander

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Step 1

Combine livers & paprika and lemon juice.

Step 2

Season.

Step 3

Heat half of the butter and fry livers for 2-3 min each side , then remove

Step 4

Add remaining butter to pan, fry onion, garlic, turmeric & ground coriander for 3-5 min.

Step 5

Add stock and coconut milk & simmer for 10 min until slightly reduced.

Step 6

Stir through chicken livers and fresh coriander leaves.

Step 7

Ladle into serving bowl and top with chillies and garnish with coriander leaves.

Step 8

NOTE:Do not overcook the livers as they become tough. Livers must still be slightly pink on the inside. A 250g livers will be sufficient for two people and 500g for 4 people. Do not burn the butter when frying. Add a tablespoon olive oil with the but￾ter to help prevent burning. Cut liver into bite size pieces before cooking as this helps with flavouring the liver.

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