Curried chicken liver pate
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Butter |
| 1 | Onion, finely chopped | |
| 1 | Garlic clove, chopped | |
| 8 | ounces | Chicken livers |
| 2 | teaspoons | Curry powder |
| ½ | cup | Chicken stock |
| 2 | 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 | ||
Directions
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.