Curried Chicken Liver Bunny Chow

Curried Chicken Liver Bunny Chow

15 mins

20 mins

4 people

What could be more comforting than a hearty mutton and potato curry? Rajah Medium Curry Powder gives great depth of flavour and just the right amount of heat to our easy recipe. Serve with dhal!

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  • 3 tbsp olive oil
  • 500 g chicken livers
  • 1 small onion finely chopped
  • 6 garlic clove chopped
  • 4 tbsp Rajah Mild & Spicy curry powder
  • 400 g chopped tomatoes
  • 200 ml water
  • 1/4 cup cream
  • salt and freshly ground black pepper to taste
  • 2 loaves of white bread unsliced
  • chopped fresh coriander to serve
  • Serving Size 4

    Amount per serving

    • Energy 885
    • Protein 42.7g
    • Carbohydrate incl. fibre 113.0g
    • Carbohydrate excl. fibre 103.3g
    • Sugar 15.7g
    • Fibre 9.7g
    • Fat 29.3g
    • Saturated Fat 8.5g
    • Unsaturated Fat 16.7g
    • Monounsaturated Fat 10.6g
    • Polyunsaturated Fat 6.2g
    • Trans Fat 0.1g
    • Cholesterol 447mg
    • Sodium 1254mg
    • Salt 3.14g
    • Calcium 61%
    • Iron 121%
    • Potassium 27%
    • Vitamin C 58%
    • Vitamin A 283%


  1. Heat the oil in a large frying pan over high heat and sauté the chicken livers for 2-3 minutes until seared and golden. Set aside.

  2. Add the onion, garlic, Rajah Mild & Spicy curry powder to the same pan and saute for 2 minutes until fragrant.

  3. Add the chopped tomato and water, simmer for 15 minutes. Stir in the cream and chicken livers and season to taste.

  4. Slice each loaf of bread in half. Pull out most of the soft bread inside, leaving a thick wall and bottom.

  5. Bake the bread in the oven until it’s crunchy and sturdy enough to hold the livers (optional).

  6. Keep the bread that you removed to thicken the curry or to serve with it.

  7. Spoon the chicken livers inside and serve garnished with chopped fresh coriander.

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