ROGAN JOSH CHICKEN LIVERS WITH GREEN CHUTNEY & POPPADUMS

- METHOD -

To make the chicken livers, fry the onion in two tablespoons ghee until soft. Add the garlic and Cape Herb & Spice Rogan Josh Exotic Spice and fry for a further minute. Add the tomatoes, sugar and water, cover and cook over low heat for 15 minutes until the sauce is thick. If it is too watery, simply lift the lid for the last few minutes. Taste sauce and add salt as needed. (Cook’s note: if you want the sauce silky smooth, use a stick blender to blitz it at this point.) Once the sauce is done, heat a separate pan, add the remaining two tablespoons ghee and fry chicken livers. You want them browned outside, but still just a little bit pink inside. Add the chicken livers to the curried tomato sauce base and heat through.

To make the green chutney, blitz all of the chutney ingredients together in a blender or food processor to form a smooth paste. You could also use a pestle and mortar to do this.

Serve the Rogan Josh chicken livers warm with poppadums, full cream yoghurt and green chutney and let everyone build their perfect bite.

This recipe serves four as a snack or light starter. To turn it into a more substantial bite, replace the poppadums with warmed naan breads.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za