Curried Chicken Pate Recipe
The smell of this Curried Chicken Pate recipe will draw your guests to the kitchen! This recipe is made with chicken liver which is easy to procure from any grocery store. I regularly serve this as an appetizer for all my family get togethers...somehow it never seems enough!!
Summary
Preparation Time20 MinCooking Time15 Min
Ready In35 MinDifficulty LevelEasy
Ingredients
Chicken livers - 1 lb.
Rendered chicken fat - 6 tbsp.
Curry powder - 1 tbsp.
Freshly ground pepper to taste
Salt to taste
Pinch of dried basil
Pinch of dried thyme
Pinch of dried marjoram
Pinch of dried cardamom
Dry vermouth - 4 oz.
Dry sherry - 1 tsp.
Sweet sherry - 2 tbsp.
Sour cream - 3 tbsp.
Directions
MAKING
1) Cut the livers into small pieces.
2) In a skillet, add fat and heat.
3) Drop in the livers and fry for 15 minutes, mashing constantly with fork.
4) Lower the heat.
5) Mix in the seasonings and spices.
6) Take off from the heat and add in the vermouth and sherries.
7) Mash to a fine paste.
8) Stir in the sour cream.
9) Place in a crock and place a lid over.
10) Refrigerate for at least 3 days.
SERVING
11) Serve on crackers or small toast rounds.
1) Cut the livers into small pieces.
2) In a skillet, add fat and heat.
3) Drop in the livers and fry for 15 minutes, mashing constantly with fork.
4) Lower the heat.
5) Mix in the seasonings and spices.
6) Take off from the heat and add in the vermouth and sherries.
7) Mash to a fine paste.
8) Stir in the sour cream.
9) Place in a crock and place a lid over.
10) Refrigerate for at least 3 days.
SERVING
11) Serve on crackers or small toast rounds.
