1/2 lb. chicken livers (about 250g)
1 small onion, finely chopped
2 cloves garlic, crushed
1 Bird's eye chili with seeds, chopped (Thai chili)
1 red capsicum pepper
1/4 tsp. ground cardamon
1/2 tsp. ground cinnamon
1 tsp. ground turmeric
pinch of nutmeg
1/2 (15 oz.) can chopped tomatoes
1/4 cup water
2 tbsp. Kecap Manis (sweet soy sauce)
all-purpose flour, for dusting
3 tbsp. peanut oil
dash of sesame oil

Grill capsicum till skin is blackened, then put into plastic bag and seal. Leave in bag for about 5 minutes. Take out of bag. Skin should easily peal at this point. Remove inner membrane and chop finely.

Heat about 3 tablespoons peanut oil in medium size saucepan, add a dash of sesame oil.

Fry onion, garlic, chili and capsicum for about 5 minutes.

Combine all dry spices and add to pan and cook a further 2 minutes. Add tomatoes, water and Kecap Manis. Stir, cover and cook about 10 minutes. Remove lid and cook a further 10 minutes, or till sauce is moist but not dry.

Wash, trim, and cut chicken livers into medium bite-sized pieces, then dust with flour and fry in small non-stick frying pan over high heat till well sealed, cook a further minute then add to sauce and cook a further 2 to 3 minutes.

Serve with rice or over a bed of mashed sweet potatoes.

Variations: The dry spices can be substituted for a dessert spoon of your favourite curry powder. The chicken livers can be substituted with bite size pieces of boneless chicken thigh.

Submitted by: Paul Eastley