Ingredients Jump to Instructions ↓

  1. 3/4 cup 148g / 5 1/5oz Butter

  2. 1 Onion - finely chopped

  3. 1 Garlic clove - chopped

  4. 8 oz 227g Chicken livers

  5. 2 teaspoons 10ml Curry powder

  6. 1/2 cup 118ml Chicken stock

  7. 2 Hard-boiled eggs - shelled

  8. Salt to taste

  9. Fresh ground pepper to taste

  10. 2 Cayenne pepper

  11. Fresh bay leaves - (opt)

  12. Lemon slices - (opt)

  13. Crusty bread

Instructions Jump to Ingredients ↑

  1. Melt 1/2 of butter in a skillet. Add onion, garlic and chicken livers and cook gently 5 minutes, stirring constantly.

  2. 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.

  3. 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.

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


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