Curried Chicken Liver Pate

• 3/4 cup butter
• 1 each onions chopped
• 1 each garlic cloves chopped
• 8 ounces chicken livers
• 2 teaspoons curry powder
• 1/2 cup chicken broth
• 2 large eggs hard-boiled, shelled
• 2 pinch cayenne pepper

1. Melt 1/2 of butter in a skillet.
2. Add onion, garlic and chicken livers and cook gently 5 minutes, stirring constantly.
3. Stir in curry powder and cook 1 minute.
4. Add chicken stock and cook gently 5 minutes, stirring and turning livers frequently.
5. In a blender or food processor, process chicken liver mixture and hard-boiled eggs to a smooth puree.
6. Add salt, pepper and cayenne pepper.
7. Turn mixture into a serving dish or terrine.
8. Smooth surface.
9. Melt remaining butter in a saucepan and pour over surface of pate.
10. Let set slightly, then garnish with bay leaves and lemon pieces, if desired.
11. Chill several hours or overnight before serving with bread.

butter, onions, garlic, chicken livers, curry powder, chicken broth, eggs, cayenne pepper

Taken from recipeland.com/recipe/v/curried-chicken-liver-pate-41229 (may not work)