Chicken Curry Dip Judy Food

CURRY DIP

Steps:

• Mix all the ingredients together in an airtight container
• Allow to chill in the fridge about an hour before serving

CURRY CHICKEN DIP

Steps:

• Beat the cream cheese until smooth.
• Add the sour cream, Worcestershire, curry powder, salt, celery seed and cayenne pepper. Beat well.
• Add the drained and shredded chicken along with the fresh parsley. Stir with a spoon or spatula.
• Serve immediately or place in the refrigerator for a while to further enhance the flavor.

SIMPLE CHICKEN CURRY

Steps:

• Melt butter in large skillet over medium-high heat. Add onion and curry powder; saute until tender, about 5 minutes.
• Stir flour, salt, sugar, and ginger into the onion mixture; cook until smooth and bubbling, about 5 minutes.
• Pour chicken broth and milk into the skillet, stir, and bring to a boil; cook at a boil for 1 minute.
• Stir chicken and lemon juice into the broth to cover completely; cook until the chicken is heated through, about 5 minutes.

EASY INDIAN CURRY DIP

Steps:

• Mix together mayonnaise, sour cream, curry powder, turmeric, onion, lemon juice, garlic salt, cumin, and cayenne in a bowl. Stir until well combined. Refrigerate for at least 30 minutes before serving.

WARM CURRY CHICKEN DIP

Steps:

• Preheat oven to 400°F. For dip, finely chop chicken using Food Chopper. Thinly slice green onions using Chef's Knife. In Classic Batter Bowl, combine chicken, green onions, cream cheese, mozzarella cheese, raisins, garlic pressed with Garlic Press, curry powder and salt; mix well. Spread over bottom of Mini-Baker. Bake 18-20 minutes or until heated through. Remove from oven to Stackable Cooling Rack.Meanwhile, for topping, combine coconut and almonds in Small Micro-Cooker®. Microwave, uncovered, on HIGH 1-2 minutes or until evenly toasted, stirring after each 20-second interval.Spread jam over top of warm dip. Sprinkle with coconut mixture. Garnish with additional green onions, if desired. Serve with apple wedges and celery sticks for dipping.

CHICKEN CURRY DIP- JUDY

Steps:

• 1. Combine in cuisinart- cream cheese, cottage cheese, curry powder, and sour cream. Process until smooth. 2. Spread on a plate. 3. Top with chutney, green onions, raisins, coconut, chicken, and peanuts in that order.

WARM CURRY CHICKEN DIP

Steps:

• Preheat oven to 400 degrees.
• For dip, finely chop chicken. Thinly slice green onions. In a bowl, mix chicken, green onions, cream cheese, mozzarella cheese, raisins, pressed garlic, curry powder and salt; mix well. Spread over bottom of a small baking dish. Bake 18 - 20 minutes or until heated through.
• For the topping, combine coconut and almonds and toast in a skillet.
• Spread jam over top of warm dip. Sprinkle with coconut mixture.
• Serve with apple wedges and celery sticks for dipping.

WARM CURRY CHICKEN DIP

Steps:

• Preheat oven to 400°F.
• Combine chicken, green onions, cream cheese, mozzarella cheese, raisins, garlic, curry powder and salt. Mix well.
• Spread over bottom of a small (4-cup capacity) casserole dish.
• Bake 18-20 minutes until heated through. Alternatively, the dip can be microwaved on high for 4-5 minutes until heated through.
• Meanwhile, toast coconut and almonds, either in the oven, microwave or in a skillet on the stove top.
• Core and slice apples into wedges. Cut celery into sticks.
• Spread the chutney over the warm dip. Sprinkle with toasted coconut and almonds. Garnish with additional green onions.

SPICY DRY FRIED CURRY CHICKEN

Steps:

• Clean, and cut chicken into 12 to 14 pieces. Place chicken in a large bowl, and season with turmeric powder, coriander powder, black pepper, chili powder, and salt. Cover bowl, and refrigerate for 1 hour.
• Heat oil in a large pan over medium heat. Fry mustard seeds, fenugreek, onion, cumin seeds, and curry leaves inn oil for about 3 to 4 minutes. Stir in garlic and ginger pastes, and cook for another 2 minutes. Add chicken and water, stir, and cover with lid. Cook for 20 to 25 minutes.
• Stir in coconut milk, and cook until almost dry. Stir to keep the chicken from sticking to the bottom of the pan. Stir in lime juice, and cook until dry.

CURRIED CHICKEN BALLS APPETIZER

Steps:

• In a large bowl, beat the first five ingredients until well blended. Stir in the chicken, onion and celery. , Shape into 1-in. balls; roll in almonds. Cover and chill until firm (can refrigerate up to 2 days).