Curried Chicken Pate


A great pate for those who shy away from the liver ones.


  • 2 cups cooked chicken breast, chopped
  • 1/2 Granny Smith apple, peeled and quartered
  • 1 large shallot, quartered
  • 1/2 cup butter or margarine, softened
  • 1/2 tsp salt
  • 1/2 tsp curry powder
  • 1 tsp lemon juice
  • hot mango chutney
  • Garnishes: Italian parsley sprig and chopped pimiento


Step 1

Process first three ingredients in a food processor until smooth, stopping to scrape down sides. Add butter and next 3 ingredients; process until smooth.

Step 2

Spoon mixture into a lightly greased 6X3 inch loaf pan. Cover and chill 8 hours.

Step 3

Serve with hot mango chutney and beaten biscuits or crackers. Garnish if desired

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