Curried chicken liver pâté with crispy bacon

As with many dishes, the trick to a super delicious pâté is using copious amounts of butter.

 30 minutes (excluding chill time)

Makes 500ml (Serves 6-8)


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  • 3 Tbsp (45ml) butter, for frying
  • 2 onions or 4-5 shallots, chopped
  • 4 cloves garlic, sliced
  • 3-4 curry leaves
  • 2 tubs (250g each) chicken livers, defrosted and cleaned
  • 2 Tbsp (30ml) medium curry powder
  • 1 tsp (5ml) garam masala
  • 1 tsp (5ml) ground coriander
  • 1/3 cup (80ml) fresh cream
  • 3 Tbsp (45ml) butter, melted + ¼ cup (60ml) extra, for topping
  • 1 Tbsp (15ml) fresh coriander, chopped
  • Juice (30ml) of ½ lemon
  • Salt and milled pepper
  • Few sprigs fresh curry leaves or bay leaves


For serving:

  • 1 packet (200g) streaky bacon, fried until crispy
  • Toasted ciabatta or sourdough



  1. Heat butter in a large pan and fry onions, garlic and curry leaves for 3-4 minutes until lightly golden.
  2. Add chicken livers, give it a quick stir and add curry powder, garam masala and ground coriander.
  3. Fry mixture for 8-10 minutes on medium heat until livers are cooked through.
  4. Remove curry leaves and set aside to cool.
  5. Blitz mixture in a blender with cream and 3 Tbsp melted butter until smooth (not too runny).
  6. Stir through fresh coriander and lemon juice and season well.
  7. Scoop pâté mixture into a sterilised 500ml jar or serving ramekin and level with the back of a spoon.
  8. Pour over ¼ cup melted butter to “seal” and nestle in curry or bay leaves.
  9. Chill in the fridge for at least 2-3 hours until set.
  10. Serve on thick slices of ciabatta or sourdough toast with crispy bacon.


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