Curried Chicken Livers-topped Spud

Ingredients

 * 1/2 cup chicken broth
 * 1/2 tsp cornstarch
 * 1/4 tsp curry powder
 * 1/8 tsp salt
 * 1 dash crushed red pepper
 * 1 tsp vegetable oil
 * 1/4 lbs chicken liver
 * 1/4 cup onion
 * 1/4 cup green bell pepper
 * 1/4 cup red bell pepper
 * 1 garlic clove
 * 7 oz idaho potato

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