Creamy Curried Chicken Livers on Toast

 Jan Braai shares a recipe from his new cookbook Atmosfire, delicious creamy curried chicken livers served on toast!

Recipe by Jan Braai
Serves: 2

Ingredients:

  • 1 onion, chopped
  • 2 garlic cloves, grated
    ginger, equal in volume to the garlic, grated
  • 1 tot olive oil
  • 250 g chicken livers
  • 2 tsp medium curry powder
  • 1 tsp salt
  • 1 tot apricot jam
  • 1 sachet tomato paste (50 g)
  • 1 cup fresh cream

How To Make Creamy Curried Chicken Livers on Toast

  1. Heat the oil in your pan or potjie and fry the onion until translucent.
  2. Add the chicken liver, garlic, ginger, curry powder and salt. Fry until the chicken livers have some colour.
  3. Add the apricot jam and tomato paste and stir in. Stick with this step until all the apricot jam has melted and joined the party.
  4. Now pour in the cream and use it to scrape all the sticky bits at the bottom of the pan or potjie.
  5. Let it simmer at a fair pace, so no need for gentleness until about half of the liquid has reduced. Practically speaking, stir occasionally and let it boil until you are happy with the consistency of the sauce. This takes around 10 minutes. When cream reduces it initially looks like nothing is happening and it’s getting thinner. Then suddenly it decides to play ball and gets thicker quite quickly.
  6. Remove the potjie from the fire and serve on fire-toasted bread.