Curried Chicken Liver Pâté Recipes

CHICKEN LIVER PATE WITH CURRANTS

Chicken Liver Pate with Currants image

This has a tiny hint of something special that nobody seems to be able to identify, along with currents this is a unique pate.

Provided by Cheri

Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes

Time 4h26m

Yield 32

Number Of Ingredients 10

Ingredients

½ cup dried currants
2 tablespoons brandy-based orange liqueur (such as Grand Marnier®)
1 cup butter, divided
1 onion, finely chopped
2 cloves garlic, minced
2 pounds chicken livers, trimmed
½ cup heavy whipping cream
1 teaspoon dried thyme
½ teaspoon ground allspice
salt and ground black pepper to taste

Steps:

Place currants in a small bowl; cover with orange liqueur. Let soak until plump, about 1 hour.
Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir onion and garlic in the hot butter until softened, about 1 minute. Add chicken livers; cook and stir until no longer pink in the center, 5 to 8 minutes.
Place remaining 3/4 cup butter, chicken liver mixture, heavy cream, thyme, and allspice in a food processor; blend until smooth. Transfer to a bowl and stir in currants and orange liqueur. Season pate with salt and pepper.
Divide pate among small ramekins. Refrigerate until firm, at least 3 hours.

Nutrition Facts : Calories 105.7 calories, Carbohydrate 2.8 g, Cholesterol 122.9 mg, Fat 8.3 g, Fiber 0.3 g, Protein 4.7 g, SaturatedFat 4.9 g, Sodium 61.4 mg, Sugar 2 g

CURRIED CHICKEN LIVER PâTé

Curried Chicken Liver Pâté image

Categories Condiment/Spread Food Processor Chicken Onion Appetizer Cocktail Party Quick & Easy Curry Chill Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Serves 2 as an hors d'oeuvre

Number Of Ingredients 8

Ingredients

1/2 stick (1/4 cup) cold unsalted butter
1/4 cup chopped onion
5 ounces chicken livers (about 1/2 cup), rinsed, patted dry, and chopped coarse
3/4 teaspoon curry powder
1/2 teaspoon paprika
1/2 teaspoon salt
1 tablespoon brandy
Accompaniments: crackers and fresh pear slices

Steps:

In a 9-inch skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook onion and chicken livers with curry powder, paprika, and salt, stirring, 1 minutes. Cover skillet and cook mixture, stirring occasionally, 8 minutes more, or until livers are just cooked through. Add brandy and cook,stirring, 1 minute.
Remove skillet from heat and in a food processor purée mixture with remaining 3 tablespoons butter, cut into pieces, until smooth. Transfer pâté to a 3/4-cup ramekin and smooth top. Pâté may be served immediately (texture will be mousse-like) or chilled, its surface covered with plastic wrap, at least 2 hours and up to 5 days. Bring pâté to room temperature before serving.
Serve pâté with crackers and pears.

CURRIED CHICKEN LIVER PâTé

Curried Chicken Liver Pâté image

Categories Condiment/Spread Chicken Onion Poultry Curry Brandy Gourmet

Yield Makes about 3 1/2 cups

Number Of Ingredients 9

Ingredients

1 onion, thinly sliced
2 1/4 sticks unsalted butter, cut into 1-tablespoon pieces
1 lb chicken livers, trimmed and rinsed
2 teaspoons curry powder
2 teaspoons paprika
1 1/4 teaspoons salt, or to taste
1/2 teaspoon black pepper
3 tablespoons brandy
Accompaniment: baguette slices oven-toasted with olive oil, salt, and pepper

Steps:

Cook onion in 4 tablespoons butter in a large heavy skillet over moderate heat, stirring, until softened. Stir in livers, curry powder, paprika, salt, and pepper and cook, covered, over moderately low heat, stirring occasionally, until livers are barely pink inside, about 10 minutes. Remove from heat and add brandy. Purée warm mixture in a food processor with remaining butter until smooth. Pour into a 3 1/2-cup terrine and cover surface with plastic wrap. Chill until firm, at least 3 hours.

CURRIED CHICKEN LIVERS

Curried Chicken Livers image

I finally measured everything so I could post this recipe that I made up over 10 years ago. I used to serve them with diced fried potatoes cooked in the same spices. Might be weird but I like sour cream with them too. Leftovers are yummy and I've even eaten them in a sandwich!

Provided by Engrossed

Categories Chicken Livers

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs chicken livers, cut into bite 1-2-inch pieces (I use kitchen shears)
1/2 cup flour
2 tablespoons curry powder
1/2 teaspoon turmeric
2 teaspoons garlic powder
1/2 teaspoon black pepper
2 tablespoons canola oil
garlic salt, to taste

Steps:

In a small bowl, whisk together: flour, curry powder, tumeric, garlic powder and pepper.
Roll chicken livers one by one in flour mixture and place on a plate.
Heat oil in a large skillet over medium heat.
Place chicken livers in a single layer in skillet.
Sprinkle garlic salt over the chicken livers.
Let cook about 5 minutes and flip livers over. Sprinkle them with more garlic salt.
Let cook about 5 more minutes more and test for doneness. Some people like them pink in the middle. I like them well done and browned through. I usually flip them one more time and cook them until the coating is browned all over and no more blood seeps out (about 15 minutes total). Some of the coating will crumble off or stick to the pan. I just scoop it up and serve it all together. Yum!

Nutrition Facts : Calories 338.2, Fat 15.8, SaturatedFat 3.3, Cholesterol 586.8, Sodium 123.8, Carbohydrate 16.5, Fiber 1.7, Sugar 0.2, Protein 31.1

CHICKEN LIVER PATE

Chicken Liver Pate image

This pate makes a delicious spread!! Serve with assorted crackers or toasted, thinly sliced bread.

Provided by MISS AMY

Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes

Time 35m

Yield 8

Number Of Ingredients 8

Ingredients

1 tablespoon butter
1 clove garlic, peeled and chopped
1 tablespoon chopped onion
¼ pound chicken livers, trimmed and chopped
2 tablespoons dry sherry
⅓ (8 ounce) package cream cheese, softened
hot sauce to taste
salt and pepper to taste

Steps:

Melt butter in a medium saucepan over medium heat. Stir in garlic, onion and chicken livers. Reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink.
Place chicken liver mixture in a blender with dry sherry, cream cheese, hot sauce, salt and pepper. Blend until smooth. Transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.

Nutrition Facts : Calories 66.1 calories, Carbohydrate 1.1 g, Cholesterol 62.9 mg, Fat 5.4 g, Protein 3.2 g, SaturatedFat 3.2 g, Sodium 70.2 mg, Sugar 0.1 g

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