Curried Chicken Livers-topped Spud
Ingredients
- ½ cup chicken broth
- ½ tsp cornstarch
- ¼ tsp curry powder
- ⅛ tsp salt
- 1 dash crushed red pepper
- 1 tsp vegetable oil
- ¼ lb chicken liver
- ¼ cup onion
- ¼ cup green bell pepper
- ¼ cup red bell pepper
- 1 garlic clove
- 7 oz Idaho potato, baked
Procedures
- In a small bowl, mix together chicken broth, cornstarch, curry powder, salt and red pepper.
- In a small non-stick skillet heat oil; add livers, onion, peppers and garlic.
- Cook 3 to 5 minutes until livers are browned, but still slightly pink in the center and vegetables are tender.
- Stir cornstarch mixture and add to pan.
- Bring to boil and boil one minute, stirring constantly.
- Serve over baked potato
