Dive into a culinary adventure with our exquisite Curried Chicken Liver Pâté, a dish that elevates the classic French delicacy to tantalizing new heights! Imagine the rich, buttery flavor of chicken livers infused with aromatic curry spices, creating a spread that’s both sophisticated and utterly delicious. Perfect for impressing your guests at your next gathering or simply indulging in a gourmet treat at home, this pâté is sure to become a favorite. Get ready to uncover the secrets of this luxurious recipe that promises to delight your taste buds and leave everyone asking for more!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 8 servings
Ingredients
- Chicken livers
- Butter
- Onion, chopped
- Garlic, minced
- Curry powder
- Heavy cream
- Salt
- Pepper
- Fresh herbs (optional)
Instructions
- Clean the chicken livers thoroughly, removing any visible membranes or dark spots. Pat them dry with paper towels to ensure proper searing.
- Melt butter in a large skillet over medium-high heat. Add chopped onions and sauté until they become translucent and soft, approximately 4-5 minutes.
- Add minced garlic and curry powder to the skillet, stirring continuously to prevent burning and to allow the spices to release their aromatic oils.
- Increase heat to high and add chicken livers to the skillet. Cook quickly, turning occasionally, until the livers are browned on the outside but still slightly pink inside, about 3-4 minutes.
- Remove the skillet from heat and let the mixture cool for 5-10 minutes to prevent curdling when adding cream.
- Transfer the liver, onion, and spice mixture to a food processor. Add heavy cream, salt, and pepper.
- Pulse and blend the mixture until it reaches a smooth, creamy consistency. If desired, add finely chopped fresh herbs like parsley or thyme for additional flavor.
- Taste and adjust seasoning as needed, adding more salt, pepper, or curry powder to suit your preference.
- Transfer the pâté to a serving dish or individual ramekins. Cover with plastic wrap, ensuring direct contact with the surface to prevent skin formation.
- Refrigerate for at least 2 hours to allow flavors to meld and the pâté to firm up.
- Before serving, let the pâté sit at room temperature for 15-20 minutes to soften slightly. Garnish with additional fresh herbs if desired.
- Serve with toasted baguette slices, crackers, or as part of a charcuterie board.
Tips
- Quality Matters: Choose fresh, high-quality chicken livers for the best flavor and texture. Look for livers that are plump and have a deep reddish-brown color.
- Searing Technique: Ensure your skillet is hot enough before adding the livers. This will help achieve a nice sear on the outside while keeping them tender on the inside.
- Cooling Before Blending: Allow the mixture to cool slightly before adding the cream. This prevents the cream from curdling and ensures a smooth, creamy pâté.
- Herb Infusion: Experiment with different fresh herbs like thyme, chives, or cilantro to enhance the flavor profile of your pâté.
- Chill for Perfection: Refrigerate the pâté for at least 2 hours, but if you can, let it chill overnight. This resting time allows the flavors to meld beautifully.
- Serving Suggestions: Serve with a variety of accompaniments such as toasted baguette slices, crackers, or pickled vegetables to add contrast and elevate your appetizer spread.
- Garnish with Flair: Don’t forget to garnish your pâté with fresh herbs or a drizzle of olive oil before serving for an elegant touch.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
