Warm Curry Chicken Dip Recipes
WARM CURRY CHICKEN DIP
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
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
WARM CURRY CHICKEN DIP
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
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
WARM CURRY CHICKEN DIP
This mild, warm dip is a real crowd pleaser and is delicious served with apple slices and celery sticks.
Yield 12 servings of about 3
Number Of Ingredients 13
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.
Nutrition Facts : U.S. Nutrients per serving Calories 150, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 15 mg, Carbohydrate 13 g, Protein 8 g, Sodium 140 mg, Fiber 1 g
COLD CHICKEN WITH CURRY MAYONNAISE
A make-ahead dish, which can be served to guests. The curry isn't overwhelming - it's in the sauce and adds flavour. A good dish for a hot day. Thanks to Annette Human's Microwave Winners. I prefer to roast the chicken conventionally. The cooking time does not include the chilling time.
Provided by Sherrie-pie
Categories Curries
Time 50m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Season the chicken thighs with salt and pepper. Place in a deep dish and microwave for 22-25 minutes on 100% power, or until cooked. Turn over from time to time. Remove the chicken from the dish and allow to cool. Skim the fat from the liquid in the dish.
- Peel and slice the onions in rings. Place them in the cooking liquid and microwave, uncovered for 5 minutes on 100% power.
- Combine the apricot jam, curry powder, vinegar and cornflour. Stir into the onion mixture. Microwave the mixture, uncovered, for about 4 minutes on 100% power, or until thick; stir halfway through this time. Allow to cool. Stir the mayonnaise into the cold onion mixture. Arrange the cold chicken thighs on a serving platter and spoon the curried mayonnaise over them. Chill well.
Nutrition Facts : Calories 330.4, Fat 22.4, SaturatedFat 5.2, Cholesterol 85.1, Sodium 243.7, Carbohydrate 15.2, Fiber 1.2, Sugar 6.4, Protein 17.2
WARM CURRY CHICKEN DIP RECIPE - (5/5)
Provided by Love2cook_
Number Of Ingredients 15
Steps:
- Preheat 400. Combine all ingredients and bake 18-20 mins. Combine and toast almonds and coconut for 1-2 mins. Spread jam over top of warm dip, sprinkle with almond mixture and garnish with green onions.
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