A strange sounding appetizer with a delicious taste.
Cut each chicken liver in half if necessary; wrap a chicken liver around a water chestnut. Wrap a slice of bacon around the chicken liver/water chestnut, secure with a toothpick. Sprinkle with salt and pepper.
Combine soy sauce, melted butter, ginger and curry powder in a 3-quart glass baking dish. Add the chicken livers; turn to coat, sprinkle brown sugar over bacon/chicken livers, marinade overnight. Remove from bacon/chicken livers from marinade and place on a baking sheet. Sprinkle again with salt and pepper. Bake at 350 degrees for 45 minutes or until bacon is crisp and livers are no longer pink inside.