Chicken Livers in a Papaya Curry sauce
by Jeanette Ras
“This delicious dish can be served as a Starter or Main. The Papaya is a great accompaniment for the curry as it loves strong flavours.” – Jeanette Ras
Olive Oil Blend or Sunflower Oil for frying
500 g Chicken Livers
Salt & Pepper
60 ml Water
30 ml Extra Virgin Olive Oil
200 ml Chopped Onion
20 ml Mild Curry Powder
10 ml Turmeric
10 ml Garam Masala
50 ml Tomato Paste
250 ml Papaya Puree (Papaya chunks blended with a little water)
100 ml Sour Cream
Chopped Coriander for garnishing
Bread or Rice for serving
Extra slices of ripe Papaya rolled up and served on the side (optional)
Season the Chicken Livers with Salt & Pepper.
Heat a little oil in a frying pan and fry the Chicken Livers until brown. Set aside.
Deglaze the pan with the Water and pour over the Chicken Livers.
Heat Olive Oil and fry the Onion until almost soft.
Add the Spices, Tomato Paste and the Papaya Puree.
Mix in the Sour Cream and bring the Sauce to a boil.
Lower the heat and simmer for 10 minutes.
Add the Chicken Livers back to the pan and simmer for 10 minutes until the livers are cooked through.
Garnish with chopped fresh Coriander or Cilantro.
Serve with bread, or rice and slices of ripe Papaya rolled up, on the side.