Creamy peri peri chicken livers by Landi Govender

Creamy peri peri chicken livers


450-500 grams chicken livers
200 ml fresh cream
1 tsp ground black pepper
1 tsp chilli powder
1 tsp red chilli flakes
2 tsp fresh crushed grlic 1 tsp crushed ginger
2 tsp coconut oil
2 onions
1 red chilli (green is fine also)
Sprig curry leaves

Heat up oil, add in onions and fry until soft and translucent, add garlic and ginger then fry for another minute, add spices and curry leaves and let fry until it starts to stick to the bottom of the pan, add your chicken livers (ensure excess water has been drained) and chilli, allow to fry till the lovers are cooked and browned. Add your cream and simmer for 10 minutes. Garnish and serve.

Can add a teaspoon of moringa powder and/or moringa chilli as well...