Curried Chicken Livers Topped Spud (Stuffed Baked Potato) Recipe

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1 vote | 956 views
Servings: 1


Cost per recipe $3.10 view details


  1. In a small bowl, mix together chicken broth, cornstarch, curry pwdr, salt and red pepper. In a small non-stick skillet heat oil; add in livers, onion, peppers and garlic. Cook 3 to 5 min till livers are browned, but still slightly pink in the center and vegetables are tender. Stir cornstarch mix and add in to pan. Bring to boil and boil one minute, stirring constantly. EACH: 369 cal, 11g fat (26% cff)


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 534g
Calories 609  
Calories from Fat 94 15%
Total Fat 10.55g 13%
Saturated Fat 2.25g 9%
Trans Fat 0.2g  
Cholesterol 391mg 130%
Sodium 604mg 25%
Potassium 1672mg 48%
Total Carbs 100.04g 27%
Dietary Fiber 18.1g 60%
Sugars 6.36g 4%
Protein 29.92g 48%
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  • Robert Jaffe
    This was excellent. Just multiplied the amounts for several people. Used Wondra instead of cornstarch. Delicious. Might want to add some salt and pepper.
    I've cooked/tasted this recipe!

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