Curried Chicken Liver Pate
Yield
6 servingsPrep
10 minCook
15 minReady
3 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
garlic cloves
chopped |
|
| 8 | ounces |
chicken livers
|
|
| 2 | teaspoons |
curry powder
|
|
| ½ | cup |
chicken broth
|
|
| 2 | large |
eggs
hard-boiled, shelled |
|
| 2 | pinch |
cayenne pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
garlic cloves
chopped |
|
| 231.2 | ml/g |
chicken livers
|
|
| 1E+1 | ml |
curry powder
|
|
| 118 | ml |
chicken broth
|
|
| 2 | large |
eggs
hard-boiled, shelled |
|
| 2 | pinch |
cayenne pepper
|
*
|
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.
