News Americas, NEW YORK, NY, Fri. Feb. 22, 2019: In some Caribbean countries and on the menus of some Caribbean Diaspora restaurants particularly those serving the Indo-Guyanese communities, one of the unique dishes you will find on menus is Chicken Liver curry. The chicken liver is quite different than most livers mainly because it does not get tough with excess cooking. It’s very tasty if done as a dried or bunjal curry dish. Here is the recipe from ‘Caribbean Curries’ by Felicia J. Persaud that is available exclusively on Amazon. This curry is especially delicious if served as an appetizer or a “cutter” as some Caribbean nationals would say, with some brown rum or liquor. Here’s what you will need to make it.
INGREDIENTS
1lb or container of chicken livers
1 tablespoon of curry powder
1/2 tablespoon of ground cumin
1/2 tablespoon of garam masala
1/2 Scotch Bonnet Pepper
½ tsp of turmeric
4 cloves of garlic (chopped)
1 medium onion (sliced)
Salt to taste
1 pot spoon of oil
METHOD
Get full recipe here now.
