Heat sunflower oil in a pan then add the chicken livers and toss them in the hot oil until sealed and well browned then remove from the pan and set aside
Add a little extra oil if necessary and fry the onion and garlic until soft then add the curry powder and peri peri and fry for two minutes to release the flavour and aroma
Add the KNORR Chicken Stock Pot, tinned tomatoes and chutney, stir well and allow to simmer for 5 minutes
Add the chopped spinach to the pan and allow to wilt in the sauce and simmer for a further 5 minutes
Return the chicken livers to the pan and allow to reheat in the sauce
Serve on warm, toasted fresh bread rolls
Tip – Mix with cooked pasta to extend the meal!