Curried Chicken Livers Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place crushed cracker crumbs and seasonings of your choice in a shallow bowl or plate. Pour melted butter into another shallow bowl or plate. Roll chicken livers in butter or margarine, then in crumbs.
• Place coated chicken in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 40 to 45 minutes.

Steps:

• In a small bowl, whisk together: flour, curry powder, tumeric, garlic powder and pepper.
• Roll chicken livers one by one in flour mixture and place on a plate.
• Heat oil in a large skillet over medium heat.
• Place chicken livers in a single layer in skillet.
• Sprinkle garlic salt over the chicken livers.
• Let cook about 5 minutes and flip livers over. Sprinkle them with more garlic salt.
• Let cook about 5 more minutes more and test for doneness. Some people like them pink in the middle. I like them well done and browned through. I usually flip them one more time and cook them until the coating is browned all over and no more blood seeps out (about 15 minutes total). Some of the coating will crumble off or stick to the pan. I just scoop it up and serve it all together. Yum!

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!

Steps:

• Beat yogurt, tomato paste, cumin, coriander, and paprika together in a bowl; set aside.
• Heat oil in a skillet over medium heat. Add onion and cook until golden brown, about 7 minutes. Add ginger-garlic paste and fry for 1 minute. Add gizzards, livers, and salt; fry for 2 to 3 minutes. Mix in yogurt mixture and cook, stirring occasionally, until well done, about 40 minutes.
• Add scallions and garam masala; cook for 1 minute. Turn off the heat and stir in cilantro and lemon juice.

Steps:

• In a 9-inch skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook onion and chicken livers with curry powder, paprika, and salt, stirring, 1 minutes. Cover skillet and cook mixture, stirring occasionally, 8 minutes more, or until livers are just cooked through. Add brandy and cook,stirring, 1 minute.
• Remove skillet from heat and in a food processor purée mixture with remaining 3 tablespoons butter, cut into pieces, until smooth. Transfer pâté to a 3/4-cup ramekin and smooth top. Pâté may be served immediately (texture will be mousse-like) or chilled, its surface covered with plastic wrap, at least 2 hours and up to 5 days. Bring pâté to room temperature before serving.
• Serve pâté with crackers and pears.

Steps:

• Cook onion in 4 tablespoons butter in a large heavy skillet over moderate heat, stirring, until softened. Stir in livers, curry powder, paprika, salt, and pepper and cook, covered, over moderately low heat, stirring occasionally, until livers are barely pink inside, about 10 minutes. Remove from heat and add brandy. Purée warm mixture in a food processor with remaining butter until smooth. Pour into a 3 1/2-cup terrine and cover surface with plastic wrap. Chill until firm, at least 3 hours.

Steps:

• Heat 1 tbsp oil in skillet.
• Saute Mushrooms, medium heat until they start to turn golden and release their moisture. remove to a bowl.
• Add 2 tbsp oil to skillet.
• Saute livers using a fairly high heat to brown the outer edges and absorb the mushroom juice. They will not be fully cooked at this time, remove livers to the bowl with the mushrooms.
• Brown onions, remove and place in the bowl with the liver etc.
• Mix together the cornstarch, beef broth, chili sauce and Worcestershire sauce.
• Add the cornstarch mixture, reduce heat.
• Stir until the sauce is smooth and thickened.
• Add liver, mushrooms, onions and brandy.
• Stir and cook for approximated 4 minutes or until the liver is cooked and everything is heated through.
• Do not overcook the livers.
• Serve over rice or pasta.

Steps:

• Mix water with next 5 ingredients.
• Bring to a boil, add rice.
• Cover and simmer for 17 minutes, until water is absorbed.
• Mix flour, salt, pepper, and paprika in a bag.
• Add chicken livers and shake to coat.
• Heat oil in skillet on med hi.
• Brown livers, stirring for 5 minutes, or until done, may have to do this in batches.
• Add more oil if needed.
• Remove from skillet, keep warm.
• Stir fry onion in same skillet, with water for 2 minutes.
• Return chicken livers and mix well.
• Put rice on plate, top with chicken livers.

Steps:

• Heat the oil in a pan and add the mustard, stir well to blend them together, add the onion and fry till just golden.
• Mix together the turmeric, chilli powder, black pepper, salt and the ginger with a little milk to make a thin paste.
• Coat the liver with the spice mix and add to the pan with the garlic. Cover the pan and cook over low heat till the liver is tender.
• Serve with rice or noodles.