Curry Lime Dip Food

CURRIED CASHEW DIP

Steps:

• Tip all the ingredients, except the Bombay mix, into a food processor. Blend until smooth, then season to taste. If the mixture is too thick, add a little more lime juice or a splash of cold water.
• Spoon into a bowl and sprinkle over the Bombay mix before serving with chicken skewers, carrot sticks and naan bread.

CONCH FRITTERS WITH COCONUT-LIME-CURRY DIPPING SAUCE

Steps:

• ONE DAY AHEAD:
• Place bell peppers, onions, and conch in a food processor; pulse until finely chopped.
• Add celery salt, salt, hot sauce, and eggs. Pulse until smooth.
• Add baking mix (Bisquick), 1/2 cup at a time, pulsing until smooth and well mixed.
• Add black pepper to taste.
• Transfer to a covered container and refrigerate overnight.
• FOR THE SAUCE:.
• Place key lime juice, cream of coconut, curry powder, cayenne pepper and salt in a small bowl. Whisk to combine.
• Add scallions and stir with a spoon to combine. Cover and refrigerate until needed.
• FRY THE FRITTERS:.
• Place oil in a deep fryer to manufacturer's recommended level and preheat to 375°F Using a small ice-cream type scoop, drop balls of conch fritter batter into hot oil.
• Work in small batches; do not crowd fryer. When fritters are golden brown on all sides, remove with tongs and drain on paper toweling.
• Sprinkle hot fritters with finely chopped fresh parsley if using.
• Place dipping sauce in a small bowl in the middle of a serving platter. Surround with conch fritters and enjoy!
• SERVINGS: 1 serving = 3 to 4 fritters.
• SUBSTITUTION: You can substitute fresh Persian lime juice if you don't have fresh key lime juice, but FRESH juice is essential in this recipe.

SLOW-COOKER CURRIED CHICKEN WITH GINGER AND YOGURT

Steps:

• In a 4- to 6-quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and ¾ cup water. Add the onion and stir to combine. Place the chicken on top and season with 1 teaspoon salt and ¼ teaspoon pepper.
• Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total cooking time).
• Twenty minutes before serving, cook the rice according to the package directions.
• Just before serving, add the yogurt and ½ teaspoon salt to the chicken and stir to combine. Serve with the rice and sprinkle with the scallions.

YOGURT CURRY DIP

Steps:

• Whisk yogurt, chutney, curry powder, ginger, and lime juice in a small bowl until well blended. Chill for 30 minutes before serving to allow the flavors to meld.

CHICKEN CURRY SOUP WITH COCONUT AND LIME

Steps:

• Rice the cauliflower and steam until tender and heated through.
• Meanwhile, bring the chicken broth, coconut milk, curry powder, and the jalapeno to a simmer in a heavy medium saucepan over medium heat.
• Add chicken and simmer for about 5 minutes or until chicken is just cooked through, stirring frequently.
• Stir in the lime juice and season to taste with sea salt and fresh ground black pepper.
• Place the cauliflower rice in a serving bowl.
• Ladle the soup over the rice.
• To serve, garnish with chopped green onion and fresh cilantro.
• Season with additional salt and pepper, if needed, to taste and serve with 2 wedges of lime.

CURRY-LIME DIP

Steps:

• Mix the lime juice and mustard, blending well.
• Add the garlic.
• Whisk in the mayonnaise and then blend in the spices, blending until almost smooth.
• Cover and chill.
• SUGGESTED DIPPERS: Chicken Drumettes, Onion Crackers, Chicory, Cauliflower

CURRY DIP

Steps:

• Drain the yogurt in a coffee filter or cheese cloth-lined sieve, set over a bowl, until thickened to about 1 cup, about 2 hours.
• Heat the oil in a small skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the curry and cook, stirring, until fragrant about 30 seconds more. Set aside to cool.
• In a bowl, combine the drained yogurt, curry mixture, mayonnaise, chutney, scallion, hot sauce, lime juice, and coriander.
• Season with salt and pepper, to taste. Serve with vegetables, crackers, or chips.

CURRY MAYONNAISE

Steps:

• In a bowl stir together the mayonnaise, the curry powder, the lime juice, and the cayenne. Chill the mayonnaise, covered, for 1 hour and garnish it with the paprika. Serve the mayonnaise with chicken or vegetables.

CURRY-LIME YOGURT

Steps:

• In medium bowl, whisk together all ingredients. Season with salt and freshly ground black pepper. Taste and add more lime juice if desired.