FRIED LAMB OR CHICKEN LIVER CURRY
Here is a good way to cook liver. Liver is very cheap, use lambs liver or chicken liver as it is tender. A good second dish to go with a curry. We all like this dish it goes well with rice.
Provided by Brian Holley
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a pan and fry the onions till golden.
- Combine all of the spices with the salt and a little water to make a paste.
- Rub the spice paste into the liver and add it to the pan with the garic.
- Cover the pan and cook for 10 minutes.
- Serve garnished with the tomatoes.
Nutrition Facts : Calories 194.1, Fat 12.5, SaturatedFat 2.1, Cholesterol 156.4, Sodium 337.5, Carbohydrate 8.3, Fiber 1.4, Sugar 2.8, Protein 12.5
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'.
Provided by sharflan
Categories Curries
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Clean and halve the chicken livers, cutting away the connecting tissue between the lobes.
- Melt the butter in a large skillet and saute the livers about 7 minutes.
- To a blender, add the chicken broth, onion, curry, salt and flour. Cover and blend on high for 6 seconds only.
- Pour this broth mixture over the chicken livers, stirring continuously while bringing it to a boil.
- 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.
- Best served over cooked basmati rice!
Nutrition Facts : Calories 539.1, Fat 42.4, SaturatedFat 23.8, Cholesterol 703.5, Sodium 826.7, Carbohydrate 7.3, Fiber 0.8, Sugar 0.6, Protein 32.2
LIVER CURRY
Make and share this Liver Curry recipe from Food.com.
Provided by Brian Holley
Categories Curries
Time 33m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a lage pan and fry the onions for 5 minutes.
- Add the lemon rind, garlic,chilli, pepper and the spices, cook for 3 minutes.
- Fry the liver on both sides in the spice mixture, crumble in the beef stock cube and stir in the coconut milk.
- Bring to the boil, lower heat and simmer for 20 minutes Season with salt to taste.
- Serve with rice or noodles.
Nutrition Facts : Calories 588.8, Fat 33.6, SaturatedFat 20.7, Cholesterol 469.3, Sodium 335.5, Carbohydrate 35, Fiber 6.4, Sugar 14.3, Protein 40.2
CURRY - LAMB, CHICKEN, PORK OR SHRIMP
My dear MIL passed this recipe on to me, as it is one of DH's favorites. This is a great way to use leftover meat to create a delicious and classy meal. I use cubed cooked pork tenderloin with great results.This curry dish is served over rice. Side dishes can be any combination of cashews, peaches, diced apples or chutney.
Provided by Princess Pea
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter or margarine with onions in the top of a double boiler, or in a saucepan over medium heat, stirring occasionally until onions are translucent.
- Combine flour, curry powder, sugar, salt, dry mustard and dry ginger.
- Add to butter & onion mixture.
- Stir until blended.
- Slowly whisk in the milk, stirring until smooth.
- Cook until mixture has thickened, about 5-10 minutes.
- Stir in the chopped meat.
- Heat through.
- Serve over rice.
Nutrition Facts : Calories 141.8, Fat 9.6, SaturatedFat 5.8, Cholesterol 28.1, Sodium 388.4, Carbohydrate 10.9, Fiber 1.3, Sugar 1.3, Protein 4
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