Chicken Curry Dip Judy Recipes

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CURRY CHICKEN DIP



Curry Chicken Dip image

Cream cheese, sour cream, curry powder, and shredded chicken are the main ingredients in this fabulous Curry Chicken Dip.

Provided by Keri Hix

Categories     Appetizer

Time 15m

Number Of Ingredients 9

8 ounces Cream Cheese (softened)
1 cup Sour Cream
1/2 teaspoon Worcestershire Sauce
2 teaspoons Curry Powder (to taste)
1/2 teaspoon Salt (to taste)
1/2 teaspoon Celery Seed
2 tablespoons Fresh Parsley (chopped)
Dash of Cayenne (optional)
12.5 ounces Canned Chicken (drained and shredded)

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.

Nutrition Facts : Calories 237 kcal, Carbohydrate 3 g, Protein 14 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 68 mg, Sodium 478 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

WARM CURRY CHICKEN DIP



Warm Curry Chicken Dip image

From Pampered Chef Season's Best Recipe Collection Spring/Summer 2006. "This mild, warm dip is a real crowd pleaser and is delicious served with apple slices and celery sticks."

Provided by Lille

Categories     Lunch/Snacks

Time 35m

Yield 12 serving(s)

Number Of Ingredients 14

250 g cooked chicken, finely chopped (or use a 350 gr/12 oz can)
1/4 cup green onion, white and green part thinly sliced
250 g light cream cheese, softened
125 g mozzarella cheese, shredded (about 1 cup)
1/4 cup golden raisin
1 garlic clove, minced
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 cup flaked coconut
1/4 cup sliced almonds
1/4 cup mango chutney (or apricot jam)
green onion, to garnish
2 -3 gala apples
6 stalks celery

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.

Nutrition Facts : Calories 163.8, Fat 10.2, SaturatedFat 5.4, Cholesterol 39.7, Sodium 233.5, Carbohydrate 8.4, Fiber 1.4, Sugar 5.5, Protein 10.4

CHICKEN CURRY DIP- JUDY



CHICKEN CURRY DIP- JUDY image

Categories     Chicken

Yield 12

Number Of Ingredients 10

8 oz cream cheese
1 C cottage cheese
1/4 C sour cream
2 t curry powder
1/2 C chutney
1/3 C chopped green onions
1/3 C raisins
1/3 C coconut
1 C cooked chicken, chopped
1/2 C peanuts, crushed

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



Warm Curry Chicken Dip image

Make and share this Warm Curry Chicken Dip recipe from Food.com.

Provided by Kristenblakley

Categories     < 30 Mins

Time 30m

Yield 1/4 cups, 8 serving(s)

Number Of Ingredients 11

1 cup finely chopped cooked chicken
1/4 cup green onion
8 ounces cream cheese, softened
1 cup mozzarella cheese, shredded
1/4 cup golden raisin
1 garlic clove, minced
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 cup sweetened flaked coconut
1/4 cup sliced almonds
1/4 cup apricot jam

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.

Nutrition Facts : Calories 239.3, Fat 16.5, SaturatedFat 8.7, Cholesterol 55.4, Sodium 277.6, Carbohydrate 13.9, Fiber 0.8, Sugar 9.5, Protein 10.2

SIMPLE CHICKEN CURRY



Simple Chicken Curry image

This is our family's favorite winter comfort meal.

Provided by Gerald Peeso

Categories     Main Dish Recipes     Curries     Chicken

Time 35m

Yield 8

Number Of Ingredients 11

6 tablespoons butter
½ cup minced onion
1 tablespoon curry powder
6 tablespoons all-purpose flour
1 ½ teaspoons salt
1 ½ teaspoons white sugar
¼ teaspoon ground ginger
2 cups chicken broth
2 cups milk
4 cups cubed, cooked chicken
1 tablespoon lemon juice

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.

Nutrition Facts : Calories 295.5 calories, Carbohydrate 10 g, Cholesterol 83.6 mg, Fat 18.9 g, Fiber 0.6 g, Protein 20.5 g, SaturatedFat 8.7 g, Sodium 810.2 mg, Sugar 4.4 g

EASY INDIAN CURRY DIP



Easy Indian Curry Dip image

This mayo and sour cream dip is flavored with warm Indian spices. Using garlic salt and dried onion and spices make it quick and easy to mix together. It's perfect to serve with vegetable trays and for assorted crackers and chips instead of your typical ranch dips.

Provided by Tammy Lynn

Categories     Ingredients     Herbs and Spices Recipes     Seasoning Mix Recipes

Time 35m

Yield 8

Number Of Ingredients 9

½ cup mayonnaise
½ cup sour cream
1 tablespoon curry powder
½ teaspoon turmeric powder
1 teaspoon dried minced onion
1 teaspoon lemon juice
½ teaspoon garlic salt
¼ teaspoon ground cumin
⅛ teaspoon cayenne pepper, or more to taste

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.

Nutrition Facts : Calories 135.2 calories, Carbohydrate 2.1 g, Cholesterol 11.5 mg, Fat 14.1 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 3.5 g, Sodium 199.8 mg, Sugar 0.3 g

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