• Join Chef Success Today! Get support for your Pampered Chef business today! Increase your sales right now! Download 1000s of files and images, view thousands of Pampered Chef support threads! Totally Free!

Warm Curry Chicken Dip??


Veteran Member
Jun 22, 2005
Has anyone made this? I tasted it at a meeting, I liked it! It is a strange combination, but it really worked for me... I want to offer this to hosts... but I wondered what the majority of people thought of it? Has anyone made it at shows?
I like that you can micro it in a short time instead of baking it...

ALSO... besides apples and celery...is it good with some kind of crackers?

PS...it's in the SBRC S/S '06 page 3
And it calls for the Mini Baker , but at the meeting it was in the Deep Dish...so they must have doubled it.
Last edited:


Veteran Member
Feb 17, 2006
You could have pita bread to go with it, I haven't tried it but by reading the recipe I would stick with bland stuff to dip in it.


I made it at my open house and I LOVED it. It was really delicious. I made it in the small oval baker and it just fit. Now that I have the mini baker I would make it in that.

It is a bit pricey to buy the mango chutney... but it is, I think, critical for the recipe. (I wouldn't do it with the apricot jam... too sweet)

There were a couple of folks who didn't care for it because of the curry and the sweet, savory combo... but anyone that likes Indian food will just love it. Maybe do a second dip or even a dessert with it so that folks will have something else to try?

I give it a big thumbs up.

PS: If I were using it as my only recipe, I would probably toast the almonds and coconut in the 8" saute pan instead of the small oval baker so I could talk about the cookware!