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  • Curried Chicken Liver Pate

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    Curried Chicken Liver Pate
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3/4 c. Butter
    • 1 x Onion, finely minced
    • 1 x Garlic clove, minced
    • 8 ounce Chicken livers
    • 2 tsp Curry pwdr
    • 1/2 c. Chicken stock
    • 2 x Hard-boiled Large eggs, shelled Salt to taste Fresh grnd pepper to taste
    • 2 pch Cayenne pepper Fresh bay leaves (opt) Lemon slices (opt) Crusty bread

    Directions

    1. Heat 1/2 of butter in a skillet. Add in onion, garlic and chicken livers and cook gently 5 min, stirring constantly.
    2. Stir in curry pwdr and cook 1 minute. Add in chicken stock and cook gently 5 min, stirring and turning livers frequently. In a blender or possibly food processor, process chicken liver mix and hard-boiled Large eggs to a smooth puree.
    3. Add in salt, pepper and cayenne pepper. Turn mix into a serving dish or possibly terrine. Smooth surface. Heat remaining butter in a saucepan and pour over surface of pate. Let set slightly, then garnish with bay leaves and lemon pcs, if you like. Refrigerateseveral hrs or possibly overnight before serving with bread.
    4. VARIATION: Add in curry pwdr to taste to melted butter topping.

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