Indonesian Liver

Indonesian Liver

Serves 4

Points per serving 7½ (original points)

Use spray oil to reduce the points to 6½ per serving

Core: count 17½ pts for the full recipe for the creamed coconut

4 cloves garlic, crushed

1 tsp ground turmeric

1 chilli, de-seeded & finely chopped

salt & pepper

500g chicken livers, rinsed & drained

2 tbsp olive oil

1 onion, finely chopped

75g creamed coconut, grated

juice of ½ lemon

Mix 2 cloves garlic, turmeric, chilli, salt & pepper.  Toss the liver into the spices to thoroughly coat.

Heat oil in a wok or frying pan, cook onions and remaining garlic for 10-15 mins until softened and lightly browned.

Add liver and cook to brown all over.  Reduce heat and add coconut and 125ml water.  Stir and cook genlty for 8-10 mins until liver is tender and sauce has thickened.  Stir in lemon juice.

Can be frozen for up to 2 months.