Steps to Make Chicken Liver Fry Kerala Style

Chicken Liver Pate With Currants

Kerala style chicken recipes are very much popular across india for its texture, color and flavor that makes it attractive.

Recipe Summary Chicken Liver Pate With Currants

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

Ingredients | Chicken Liver Fry Kerala Style

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

Directions

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.

If you leave out the currants, be sure to still add the orange brandy to the mix.

Info | Chicken Liver Fry Kerala Style

prep: 20 mins cook: 6 mins additional: 4 hrs total: 4 hrs 26 mins Servings: 32 Yield: 4 cups

TAG : Chicken Liver Pate With Currants

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