Chicken Liver in Walnut-Garlic Sauce

Rinse the liver and trim away any membranes. Season with salt, add spices, and dredge in flour. Sear the liver in half of the preheated butter.

Crush the walnuts with a rolling pin. Mince the garlic through a press.

Heat the remaining butter for 1 minute and sauté the garlic in it. Add the walnuts. Cook, stirring constantly, for 3 minutes. Mix the sour cream with flour and add to the walnuts. If the sauce is too thick, thin it out with broth or water. Season with salt and add the curry powder. Bring to a boil, then add the seared liver into the sauce.