Creamy Curried Chicken Livers | Rhodes Food Group

Ingredients

• sunflower oil for frying
• 250 g chicken livers, cleaned
• salt and pepper
• 65 ml brandy or water
• 30 ml (2 T) olive oil
• 125 ml onion, chopped
• 5 ml Ð 10 ml (1 – 2 t) curry powder
• 2 1/2 ml turmeric
• 5 ml (1 t) Garam masala
• 65 ml Rhodes Tomato Puree
• 15 ml (1 T) Rhodes Quality Apricot Jam
• 250 ml (1 C) maas or buttermilk or cream
• Tabasco sauce to taste
• to serve: freshly toasted bread