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Full Online Book HomeLearning KitchenPoultry - Chicken - Curried Chicken Livers
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Poultry - Chicken -  Curried Chicken Livers Post by :rustic739 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3160

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Poultry - Chicken - Curried Chicken Livers

1 lb. chicken livers
1/2 a large onion, thinly sliced
1/2 stick butter, divided
1 t. Madras curry (hot)
1 t. Indian curry (mild)
1 c. whipping cream, with 1/4c. water
salt and pepper to taste
2 hard boiled eggs, coarsely chopped
4-5 slices toast


Sauté onions in 1T. butter, set aside. Dredge livers in seasoned flour,; sauté in butter until cooked. To cooked livers, add onion, curry, whipping cream and water, salt and pepper. When slightly thickened stir in eggs. Serve over toast.

Serves 2-3.
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4 ounces skinless boneless chicken breast freshly ground black pepper 5 ounces semisoft cheese spread 8 sheets frozen phyllo dough -- thawed 1/3 cup butter -- melted cooked wild rice Place each chicken breast half between 2 pieces of plastic wrap. Pound lightly till about 1/4" thick. Sprinkle with pepper. Divide the cheese (semisoft, with French onions, garlic and herb or garden vegetables) into 4 equal pieces; form into balls. Place a cheese ball in the center of each piece of chicken. Fold in the sides and roll the pieces up, jelly-roll style. Line a baking sheet with parchment paper or
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1/4 cup sliced onions 2 tablespoons curry powder 1/2 lb. boned chicken, sliced into 1-inch squares 1/2 cup water 1/2 teaspoon dark soy sauce 1/4 teaspoon salt 1 teaspoon cornstarch mixed with 3 tablespoons water 1/2 teaspoon sugar dash pepper Heat a frying pan or wok without oil over medium heat. Add the onions, then the curry powder on top of the onions. Toast in this manner for 2 minutes. Add the chicken and stir for 1 minute but do not let allow the curry powder to burn. Add the water, soy sauce, and salt. Increase heat to high and cook
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