Can be prepared in 45 minutes or less.
1/2 stick (1/4 cup) cold unsalted butter
1/4 cup chopped onion
5 ounces chicken livers (about 1/2 cup), rinsed, patted dry, and chopped coarse
3/4 teaspoon curry powder
1/2 teaspoon paprika
1/2 teaspoon salt
1 tablespoon brandy
In a 9-inch skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook onion and chicken livers with curry powder, paprika, and salt, stirring, 1 minutes. Cover skillet and cook mixture, stirring occasionally, 8 minutes more, or until livers are just cooked through. Add brandy and cook,stirring, 1 minute.
Remove skillet from heat and in a food processor puree mixture with remaining 3 tablespoons butter, cut into pieces, until smooth. Transfer pate to a 3/4-cup ramekin and smooth top. pate may be served immediately (texture will be mousse-like) or chilled, its surface covered with plastic wrap, at least 2 hours and up to 5 days. Bring pate to room temperature before serving.