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Curried Chicken Livers Topped Spud (Stuffed Baked Potato)
Ingredients
- 1/2 c. chicken broth
- 1/2 tsp cornstarch
- 1/4 tsp curry pwdr
- 1/8 tsp salt
- 1 dsh crushed red pepper
- 1 tsp vegetable oil
- 1/4 lb chicken livers rinsed trimmed quartered
- 1/4 c. onion minced
- 1/4 c. green bell pepper minced
- 1/4 c. red bell pepper minced
- 1 x clove garlic clove chopped
- 7 ounce Idaho potato baked
Directions
- In a small bowl, mix together chicken broth, cornstarch, curry pwdr, salt and red pepper. In a small non-stick skillet heat oil; add in livers, onion, peppers and garlic. Cook 3 to 5 min till livers are browned, but still slightly pink in the center and vegetables are tender. Stir cornstarch mix and add in to pan. Bring to boil and boil one minute, stirring constantly. EACH: 369 cal, 11g fat (26% cff)
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Reviews
This was excellent. Just multiplied the amounts for several people. Used Wondra instead of cornstarch. Delicious. Might want to add some salt and pepper.
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