Chicken Livers with Curry
A fast and simple recipe that is ideal for those on the go. The livers are sautéed in breadcrumbs and butter.
A fast and simple recipe that is ideal for those on the go. The livers are sautéed in breadcrumbs and butter.
Servings 4 people
Ingredients
- 1 lb chicken livers rinsed and patted dry, 500 g
- 1 large eggs lightly beaten
- 3 tbsp butter 45 ml
- 1/4 cup onion 60 ml,finely chopped
- 2 tbsp flour 30 ml
- 1 tbsp curry powder 15 ml
- 1 cup chicken stock 250 ml
- bread crumbs for dredging
- Flour for dredging
- salt to taste
- ground pepper to taste
Instructions
- Dip the livers into the flour, then the egg, then the bread crumbs to coat evenly.
- Melt the butter in a heavy skillet over moderate heat and saute the livers until they are firm and browned on all sided.
- Remove from the pan and drain on paper towels.
- Add the onions to the fat remaining in the pan and cook for 5 minutes, until soft but not browned.
- Add the flour and the curry powder and stir to combine.
- Add the chicken stock and stir the sauce until it thickens.
- Season with salt and pepper.
- Spoon the sauce over the livers.
Nutrition
Calories: 273kcal | Carbohydrates: 8g | Protein: 23g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 468mg | Sodium: 288mg | Potassium: 384mg | Fiber: 1g | Sugar: 1g