Curried Chicken Liver Pate
Submitted by jeffh13
Rich, velvety chicken liver pate with a warm curry kick, blended smooth with hard-boiled eggs and sealed under a golden layer of melted butter. A stunning make-ahead appetizer that’s ready in minutes and improves overnight.
YIELD
6 servingsPREP
10 minCOOK
15 minREADY
3 hrsIf you think pate is fussy or out of reach, this one will change your mind. It comes together in about 15 minutes of actual cooking, then the fridge does the rest.
Chicken livers get a quick sauté with onion, garlic, and curry powder before being blitzed smooth with hard-boiled eggs. The curry doesn’t overpower here. It weaves in gently, adding warmth and depth that makes this pate distinctly memorable.
Sealed under a layer of clarified butter and chilled overnight, the flavors meld into something truly special. Spread it on crusty bread or crackers for a cocktail party showstopper.
Pro Tips
- Chill the pate overnight, not just a few hours. The curry flavor deepens beautifully with time.
- Make sure your livers are patted dry before they hit the pan. Moisture leads to steaming, not browning.
- A pinch of cayenne goes a long way. Start small and taste the puree before adding more.
- Serve at cool room temperature for the best flavor and spreadability.
Ingredients
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.
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