CURRY DIPPING SAUCE FOR CHICKEN RECIPES

CURRY DIPPING SAUCE RECIPE - BEN FORD | FOOD & WINE

Curry Dipping Sauce Recipe - Ben Ford | Food & Wine image

Chef Ben Ford makes this tangy curry dipping sauce for chicken, but it's equally delicious with grilled pork. Slideshow: More Curry Recipes

Provided by Ben Ford

Categories Condiments

Total Time 1 hours 15 minutes

Yield Makes 1 1/4 cups

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1/2 cup finely chopped onion
2 tablespoons Madras curry powder
1/2 cup yogurt
1/2 cup unsweetened coconut milk
2 teaspoons honey
1 1/2 teaspoons finely grated lime zest plus 1 tablespoon fresh lime juice
1 small garlic clove, minced
1/4 teaspoon cayenne
Kosher salt

Steps:

In a medium skillet, heat the oil. Add the onion and cook over moderately low heat, stirring occasionally, until softened but not browned, about 5 minutes. Add the curry powder and cook, stirring, until fragrant, about 1 minute. Scrape the mixture into a food processor. Add the yogurt, coconut milk, honey, lime zest and juice, garlic and cayenne and puree until nearly smooth. Scrape into a bowl and season with salt. Cover and refrigerate for 1 hour before serving.

GRILLED CHICKEN CURRY WITH PEANUT DIPPING SAUCE RECIPE ...

Grilled Chicken Curry with Peanut Dipping Sauce Recipe ... image

Provided by Robin Miller : Food Network

Categories appetizer

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

Cooking spray
6 boneless skinless chicken breast halves, about 5 ounces each
Salt and freshly ground black pepper
1 to 2 tablespoons fresh lime juice
2 teaspoons curry powder
2 teaspoons turmeric powder
2 teaspoons ground cumin
Olive oil, as needed to loosen
1 (14-ounce) can coconut milk
3 tablespoons peanut butter
1 lime, juiced
2 tablespoons brown sugar

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.

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