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Curried Chicken Livers

Meat.World's picture
  Chicken livers/Mixture of chicken livers, trimmed, and chicken hearts, trimmed and cut into halves 14 Ounce, trimmed
  Cornstarch 1 Tablespoon
  Brown sugar 1 Teaspoon
  Curry powder 1 Teaspoon
  Meat stock 1 Cup (16 tbs)
  Vegetable oil 2 Cup (32 tbs)
  Onion 1 Medium, sliced
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Ginger root 2 Inch, peeled, finely chopped and lightly crushed
  Garlic 2 Clove (10 gm), lightly crushed and finely chopped
For soy sherry marinade
  Soy sauce 2 Tablespoon
  Dry sherry/Dry white wine 2 Tablespoon
  Vegetable oil 1 Tablespoon

Mix the marinade ingredients in a bowl and add the livers, or livers and hearts.
In another bowl, dissolve the cornstarch, brown sugar and curry powder in the stock and set the mixture aside.
Marinate the livers, or hearts and livers, for 20 minutes.
Then drain them and pat them dry.
In a deep fryer, heat all except 1 tablespoon [15 ml.] of the oil until it reaches 320° F. [160° C] on a deep frying thermometer.
Deep fry the livers, or livers and hearts, for two to three minutes.
Remove them with a skimmer and drain them on paper towels.
Arrange them on a serving dish and keep them warm.
Heat the remaining tablespoon of oil in a skillet.
Add the onion, mushrooms, ginger, if using, and the garlic.
Stirring constantly, saute the vegetables for two minutes.
Add the flavored stock and slightly reduce the heat.
Cook for a few minutes, stirring gently.
When this sauce thickens, pour it over the livers, or livers and hearts, and serve immediately.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
35 Minutes
Cook Time: 
35 Minutes
Ready In: 
70 Minutes

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Curried Chicken Livers Recipe