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  1. Method:

    1. Clean and wash the chicken livers.
    2. Mix the Knorr Professional Peri-Peri Marinade, water and chicken livers and allow to marinate for 15 min.
    3. Heat the oil in a pan and fry off the onions, garlic, peppers and Robertsons Medium Rajah curry powder for 2 min.
    4. Add the Knorr Professional Tomato Pronto, Knorr Aromat Original and Knorr Sweet Chilli Sauce and allow to simmer for 5 min on a low heat.
    5. Add the marinated chicken livers and the liquid from the marinade to the tomato mixture, add half the chopper coriander and allow to simmer on medium heat for 20 min, tossing occasionally.
    6. Garnish with the left over chopped coriander.
  2. Chef’s Tip:

    • Serve with toasted ciabatta for a starter or on pasta for a main course.