Curried Chicken Livers-topped Spud

Curried Chicken Livers-topped Spud Recipe | Delicious Potato Dish

Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 2

Introduction

Curried Chicken Livers-topped Spud is a flavorful and hearty dish that combines tender chicken livers with a savory curry sauce, served over a baked Idaho potato. This dish is perfect for a cozy night in or a special dinner with loved ones.

History

This recipe is inspired by traditional Indian and British cuisine, where curried dishes are popular and beloved. The combination of chicken livers and curry spices creates a unique and delicious flavor profile that is sure to impress.

Ingredients

0.5 cup of chicken broth
0.5 tsp of cornstarch
0.25 tsp of curry powder
0.13 tsp of salt
1 dash of crushed red pepper
1 tsp of vegetable oil
0.25 lb (113 g) of chicken liver
0.25 cup of onion
0.25 cup of green bell pepper
0.25 cup of red bell pepper
1 garlic clove
7 oz (198 g) of baked idaho potato

How to prepare

In a small bowl, combine chicken broth, cornstarch, curry powder, salt, and red pepper.
Heat oil in a small non-stick skillet; add livers, onion, peppers, and garlic.
Cook for 3 to 5 minutes until livers are browned, but still slightly pink in the center and vegetables are tender.
Stir the cornstarch mixture and add it to the pan.
Bring to a boil and let it boil for one minute, stirring constantly.
Serve over a baked potato.

Variations

Substitute chicken livers with beef or lamb liver for a different flavor.
Add diced tomatoes or coconut milk to the curry sauce for a creamy and rich texture.

Cooking Tips & Tricks

Be sure to cook the chicken livers until they are browned but still slightly pink in the center to ensure they are tender and juicy.

- Adjust the amount of curry powder and crushed red pepper to suit your taste preferences.

- Serve the dish immediately after preparing to enjoy it at its best.

Serving Suggestions

Serve Curried Chicken Livers-topped Spud with a side of steamed vegetables or a fresh salad for a complete and satisfying meal.

Cooking Techniques

Be sure to cook the chicken livers on high heat to ensure they are cooked through but still tender.

- Stir the curry sauce constantly to prevent lumps from forming.

Ingredient Substitutions

Use chicken or vegetable broth instead of chicken broth.

- Substitute curry powder with garam masala or turmeric for a different flavor profile.

Make Ahead Tips

Prepare the curry sauce and cook the chicken livers in advance, then reheat and serve over baked potatoes when ready to eat.

Presentation Ideas

Garnish the dish with fresh cilantro or parsley for a pop of color and flavor.

Pairing Recommendations

Pair Curried Chicken Livers-topped Spud with a glass of white wine or a refreshing lager beer for a delightful dining experience.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

This dish contains approximately 250 calories per serving.

Carbohydrates

This dish contains approximately 30 grams of carbohydrates per serving.

Fats

This dish contains approximately 10 grams of fats per serving.

Proteins

This dish contains approximately 20 grams of proteins per serving.

Vitamins and minerals

Curried Chicken Livers-topped Spud is a good source of iron, vitamin A, and vitamin C.

Alergens

This dish contains chicken livers and may not be suitable for individuals with poultry allergies.

Summary

Curried Chicken Livers-topped Spud is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Curried Chicken Livers-topped Spud is a delicious and satisfying dish that is perfect for a cozy night in or a special dinner with loved ones. With its flavorful curry sauce and tender chicken livers, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Curried Chicken Livers-topped Spud. It was a chilly autumn afternoon, and I was visiting my dear friend Margaret in her cozy little cottage by the sea. Margaret was known for her culinary skills, and she had promised me a special treat for lunch that day.

As soon as I stepped into her kitchen, I could smell the tantalizing aroma of spices and herbs wafting through the air. Margaret greeted me with a warm smile and a mischievous twinkle in her eye. "I have a surprise for you today, my dear," she said, as she beckoned me over to the stove.

She handed me a faded and tattered recipe card, the edges worn and frayed from years of use. It was written in elegant cursive script, with detailed instructions on how to make Curried Chicken Livers-topped Spud. I had never heard of such a dish before, but I was intrigued by the exotic combination of flavors.

Margaret explained that she had learned the recipe from an old friend who had traveled to India many years ago. She had adapted it over the years, adding her own unique twists and turns to create a dish that was truly her own.

I watched in awe as Margaret effortlessly whipped up the dish, her hands moving with precision and grace. She sautéed the chicken livers in a fragrant blend of spices, adding a splash of cream and a dollop of yogurt to create a rich and creamy sauce. She then spooned the mixture over a fluffy baked potato, garnishing it with a sprinkle of fresh cilantro and a squeeze of lime.

As I took my first bite of the Curried Chicken Livers-topped Spud, I was transported to a world of exotic flavors and tantalizing textures. The creamy sauce was rich and velvety, with just a hint of heat from the spices. The tender chicken livers melted in my mouth, their earthy flavor complemented perfectly by the fluffy potato underneath.

I savored every bite, savoring the memories of that magical afternoon in Margaret's kitchen. From that day on, Curried Chicken Livers-topped Spud became one of my favorite recipes, a dish that never failed to impress my family and friends.

Over the years, I have made the recipe countless times, each time adding my own little twists and turns to make it truly my own. I have shared it with friends and neighbors, passing on the tradition of this exotic and delicious dish.

As I sit here now, surrounded by the aromas of spices and herbs, I can't help but smile as I think back to that chilly autumn afternoon in Margaret's kitchen. The recipe for Curried Chicken Livers-topped Spud may have come from a faraway land, but it will always hold a special place in my heart as a reminder of the joy of cooking and the magic of sharing a meal with those we love.