Quick Recipe: Curry Dipping Sauce
This recipe doesn’t really have much of an elaborate back story or anything. Basically, I made it to go along with the chicken fingers I made for dinner one night. While honey mustard is my go-to, all-time favorite dipping condiment for chicken fingers, I was just in the mood to try something different this time. So I whipped up this recipe off the top of my head. It’s really yummy for chicken fingers, and also French fries. It takes a standard American food and gives it a touch of exotic flair.
Curry Dipping Sauce:
- 1 5.3oz container plain Greek yogurt
- 2 tsp. curry paste (mild or hot, that’s up to you)
- ½ tsp. garlic powder
- ¼ tsp. cumin
- ½ tsp. ground pepper
- 1 tsp. salt
- ½ tsp. lemon juice
Combine all ingredients in a medium bowl. Use immediately, or store in the fridge for up to a week.
In addition to use as a dipping sauce, you could also easily use it in place of mayonnaise on a sandwich or wrap.
If you don’t have curry paste you can always make Erik’s simple Indian dressing.
Posted on January 14, 2015, in Etcetera and tagged Asian, condiment, easy, gluten-free, recipes, spices, vegetarian, yummy. Bookmark the permalink. 3 Comments.
Ooooh yummmm! I do curried ketchup, but this sounds so tasty!
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