Curried Chicken Livers-topped Spud

Ingredients

 * ½ cup chicken broth
 * ½ tsp cornstarch
 * ¼ tsp curry powder
 * ⅛ tsp salt
 * 1 dash crushed red pepper
 * 1 tsp vegetable oil
 * ¼ lb chicken liver
 * ¼ cup onion
 * ¼ cup green bell pepper
 * ¼ cup red bell pepper
 * 1 garlic clove
 * 7 oz Idaho potato, baked

Directions

 * 1) In a small bowl, mix together chicken broth, cornstarch, curry powder, salt and red pepper.
 * 2) In a small non-stick skillet heat oil; add livers, onion, peppers and garlic.
 * 3) Cook 3 to 5 minutes until livers are browned, but still slightly pink in the center and vegetables are tender.
 * 4) Stir cornstarch mixture and add to pan.
 * 5) Bring to boil and boil one minute, stirring constantly.
 * 6) Serve over baked potato