curried chicken liver pate

6 servings
¾ cup Butter
Onion, finely chopped
Garlic clove, chopped
8 ounces Chicken livers
2 teaspoons Curry powder
½ cup Chicken stock
Hard-boiled eggs, shelled
  Salt to taste
  Fresh ground pepper to taste
2 pinches Cayenne pepper
  Fresh bay leaves (opt)
  Lemon slices (opt)
  Crusty bread

Melt ½ of butter in a skillet. Add onion, garlic and chicken livers and cook gently 5 minutes, stirring constantly.

Stir in curry powder and cook 1 minute. Add chicken stock and cook gently 5 minutes, stirring and turning livers frequently. In a blender or food processor, process chicken liver mixture and hard-boiled eggs to a smooth puree.

Add salt, pepper and cayenne pepper. Turn mixture into a serving dish or terrine. Smooth surface. Melt remaining butter in a saucepan and pour over surface of pate. Let set slightly, then garnish with bay leaves and lemon pieces, if desired. Chill several hours or overnight before serving with bread.

VARIATION: Add curry powder to taste to melted butter topping.

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