500gchicken or pork liver, chilled and fully defrosted
1red pepper, quartered and sliced
1onion, peeled and chopped
400g tin chopped tomatoes
3salad tomatoes, chopped (skin on)
3tablespoontomato chutney
2tablespoonsunflower oil
1 ½teaspooncurry powder
1teaspooncumin
black pepper
salt, for serving
Optional
chilli powder or chopped chillies, depending on preference
Instructions
Rinse the liver in a colander under cold water, washing off all blood.
Cut the liver into bite-size chunks and place it in a deep bowl (to keep your worktop clean) and set aside. Wash your hands.
Add the oil into a large non-stick pan and set on high heat. When hot, add the chopped onion, toss and lower the heat to medium-high. Cook for 3-4 minutes or until soft and glossy.
Add the curry powder and cumin and fry for 1 min. Add additional seasoning such as chilli or chilli powder if desired.
Turn the heat up. Add the liver chunks and brown them from all sides.
In the meantime, wash and slice the pepper. Add it to the pan once the liver is brown.
Cover the stew with a lid and lower to medium-high heat. Cook for 5 mins.
Add the tinned and fresh chopped tomatoes and tomato chutney.
Using the empty tin: Fill ½ of it with cold water, rinse the remaining juices from tomatoes with it (give it a couple of gentle shakes) and pour it to the pan with the stew. Stir thoroughly, cover and cook for another 10 mins.
Season with salt and pepper and serve! Enjoy!
Notes
Top tips:Remember to add the salt just before serving – adding salt earlier will cause the liver to go hard and chewy! What you want to get is a soft, tender texture.If cooking pork liver, allow extra 15 mins to the cooking process, as pig liver is usually tougher.This liver stew tastes great with brown rice, boiled or roast potatoes.