Chicken Liver Curry

• 12 ounces chicken livers
• 2 tablespoons butter
• 1/2 cup low sodium chicken broth
• 1/8 - 1/4 cup onion, coarsely chopped
• 1/2 tablespoon curry powder
• 1/2 teaspoon salt
• 1 tablespoon flour
• black pepper, fresh ground to taste
• 1/2 cup heavy cream or 1/2 cup evaporated milk

1. Clean and halve the chicken livers, cutting away the connecting tissue between the lobes.
2. Melt the butter in a large skillet and saute the livers about 7 minutes.
3. To a blender, add the chicken broth, onion, curry, salt and flour. Cover and blend on high for 6 seconds only.
4. Pour this broth mixture over the chicken livers, stirring continuously while bringing it to a boil.
5. 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.
6. Best served over cooked basmati rice!

chicken livers, butter, chicken broth, onion, curry powder, salt, flour, black pepper, heavy cream

Taken from www.food.com/recipe/chicken-liver-curry-297919 (may not work)