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.

Action shot. Kind of.

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.