Curry Dipping Sauce Recipes

CURRY MAYO DIPPING SAUCE

Steps:

• In a small bowl, combine all ingredients. Refrigerate for at least 1 hour.

GRILLED CHICKEN CURRY WITH PEANUT DIPPING SAUCE

Steps:

• For the chicken: Heat a stove-top grill pan or griddle with cooking spray to medium-high heat. Season both sides of chicken with salt and black pepper and set aside. In a small bowl, combine lime juice, curry powder, turmeric, cumin and olive oil, as needed to loosen mixture. Mix well with a spoon and brush mixture all over both sides of chicken. Place chicken on hot pan and cook 3 to 5 minutes per side, or until cooked through. Remove from heat and place on plate.
• For the dipping sauce: While the chicken is cooking, in a small saucepan, combine coconut milk, peanut butter, lime juice, and sugar. Set pan over medium heat and bring to a simmer, about 5 minutes. Remove from heat.
• Serve 4 of the chicken breast halves with all of the peanut sauce. Reserve remaining chicken for Pastilla, if desired.

SWEET CURRY DIP

Steps:

• In a medium bowl, whisk the mayonnaise, yogurt, honey and lemon juice until well blended. Whisk in the curry powder, paprika, garlic powder and onion powder; season with salt and pepper. Cover and refrigerate at least 1 hour before serving.

RED-CURRY PEANUT DIPPING SAUCE

Steps:

• Finely grind 3 tablespoons peanuts in a food processor along with sugar. Finely chop remaining tablespoon peanuts by hand.
• Stir together curry paste (to taste) and 6 tablespoons water until paste is dissolved.
• Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, shallot, and chiles, stirring, until golden, about 4 minutes. Add ground peanut mixture and cook, stirring, 1 minute. Stir in curry mixture and bring to a boil, stirring constantly. Remove from heat and stir in chopped peanuts.
• Cool to room temperature, about 30 minutes, then thin with water, 1 tablespoon at a time, to desired consistency.

CREAMY CURRY DIPPING SAUCE

Steps:

• In a small bowl, whisk together the cream, mayonnaise, lime juice, vinegar, curry powder, chili sauce, and salt; stir in cilantro. Cover, and chill until ready to use.

SPICY DIPPING SAUCE

Steps:

• Heat butter in small saucepan over moderate heat.
• Add onion and curry powder and stir for 3 minutes.
• Stir in remaining ingredients.
• Reduce heat to simmer. Simmer for 20 minutes.
• Serve hot with meatballs or spareribs for dipping.

HONEY-CURRY SAUCE

Steps:

• Stir the butter, honey, mustard, lemon juice, curry powder, and pepper together in a glass bowl; heat in microwave on High until hot, about 1 minute.

CURRY SAUCE FOR FONDUE

Steps:

• Stir together and chill for at least 2 hours.

CRISPY OVEN FRIES WITH CURRY DIPPING SAUCE

Steps:

• Heat oven to 400°F. Line cookie sheet with nonstick foil or parchment paper.
• Cut potatoes into 1/2-inch-thick strips; place in large resealable food-storage plastic bag. Sprinkle potatoes with salt, cornstarch and pepper. Seal bag; shake vigorously until potatoes are well coated. Place on cookie sheet, arranging in single layer. Spray potatoes with cooking spray.
• Bake 30 minutes, turning fries once or twice, until golden brown. Serve with curry simmer sauce for dipping.

BASIC CURRY SAUCE

Steps:

• Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)
• Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.
• Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.
• Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
• Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.
• To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.