Delicious Warm Curry Chicken Dip Recipe | Perfect for Hosting | SBRC S/S '06

[ChefNic]

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?
Thanks!

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.

 

[Princess]

I tried at a meeting & loved it

 

[soonerchef]

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.

 

[RachelNguyen]

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!

Love+
Rachel

 

[Staci]

Hi there! I have made this dish multiple times at my shows and it is always a hit! The combination of apples and celery may seem strange at first, but it really does work well together. I love that it can be microwaved in a short amount of time, making it a quick and easy dish to prepare.In terms of serving options, I have found that it pairs well with crackers or even sliced baguette. It adds a nice crunch to the creamy texture of the dip.I have also noticed that the recipe in the SBRC S/S '06 calls for the Mini Baker, but I have also made it in the Deep Dish like you mentioned. It still turns out delicious either way!I highly recommend offering this dish to your hosts. It is sure to be a crowd-pleaser and a great addition to any party or gathering. Let me know if you have any other questions or if you need any tips for making it at your shows. Happy cooking!