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Baked Chicken Curry Dip

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Rating: 4.5; Vote: 2

This gorgeous, easy to make, and very delicious hot chicken dip is basically chicken curry in dip form. If there's a hungry crowd coming over to watch the game, this baked dip will feed a lot of people with just a little bit chicken. Perfect served with crackers, bread, or cut-up naan. Hello! This is chef John from foodwishes.com with baked chicken, curry, dip. That's right. We're doing chicken curry in dip form. And what I love so much about recipes like this, besides that, they're delicious and easy is that we're able to feed a whole bunch of people with just a little bit of chicken. So, if you've got a bunch of hungry friends coming over to watch the game, this is exactly the kind of thing you need. And to get started, what we'll need is some room temperature cream, cheese. And then to that, we will add some plain Greek style yogurt, which doesn't have to be Greek style, but for me, that's going to have the best taste and texture for this dip. And then besides the yogurt, we will also add some tomato paste for color, acidity and savoriness. And then speaking of acidity, we will also squeeze in one lime, which could definitely be a lemon. Instead, we will also want to add in a whole bunch of finely crushed or minc garlic along with some chopped cilantro, and believe it or not, I mostly us in the stems, which are very much underused and mostly thrown away, but they're perfect in something like this. And once all that's in, we'll go ahead and season this up with some kosher salts, some freshly ground black pepper, followed by our chicken curry, spices, including garam, masala, smoked paprika, some ground, cumin, some ground coriander, and then we'll finish up with some turmeric as well as some ground ginger. And then last, but never least, some cayenne. And that's it. We'll take a spatula and give this a mix. And if your cream cheese was at room temp, this is going to be fast and easy. But, if it wasn't, and my never is, it's going to be slower and harder. But either way, once we get that mostly mixed together, we will stop And we will add our thinly sliced green onions, as well as our grated mozzarella cheese. Which for the purposes of this video, we will pretend is paneer. And then after the cheese, we will add our last ingred ingredients, some chopped up-cooked chicken. Which I'm going to get off this. Absolutely dreadful looking cold. Rotisserie chicken. Or is I mentioned before? There's a place in town that sells organic rotisserie, chickens for the same price. They sell organic raw chickens. So, every once in a while when I want to save some time, I'll buy one of these, and I'll ignore that unappetizing appearance. And those hideous turned-up wing tips and I'll pull that chicken off in nice, big chunks and then use a knife to chop it into about half inch pieces, right? We don't want to go too small since the chicken's going to break up as we mix it, in, which once we have about three cups of this, chopped is exactly what we're going to do. The good news is appearances to the contrary, the meat is nicely seasoned and fairly moist, and it worked really well in here. And that's it. Once we have our onions, cheese and chicken mixed in, we will transfer that into some kind of baking dish or dishes. Okay. It's totally fine to bake this all in one casserole dish, or a pie dish or pan or something like that. Or if you want, you can divide it into smaller baking dishes and then stagger the baking so that once one's gone, you can have a new hot one coming out. But anyway, here, I'm just going to bake one since no one's coming over and there's no party. Don't feel bad. I need a break. And once that mixture's been transferred in and evenly distributed, we'll go ahead and smooth out the top a little bit before we finish this up by applying a little more mozzarella to the top, right? We don't want too much, but make sure you put enough. And then for one final touch, we will shake over a little bit of cayenne, which is going to heat things up a little more plus, give the top a more beautiful appearance. Plus, as everybody knows, it's really good luck to shake cayenne on something before it goes in the oven. Oh, yeah, that is a proven unscientific fact. And, that's it. This is now ready to transfer into the center of a 450 degree oven for about 20 minutes or until the cheese on top is melted and our chicken curry dip is heated through. And it hopefully looks like this. And then, I was going to say, we should let this rest for a few minutes before we serve it. But, by the time we finish garnishing the top with my suggested garnishes. I think that will have happened. And what I like to use on top of this is some finely diced jalapeno, or if you want it, spicier serrano, and then we'll also do some finely chopped red onion. And then I finished up with some finely chopped cilantro. And of course, there's lots other things we could garnish the top with, right? We could do some toasted, sliced almonds, which would be very nice. So, feel free to personalize this, as you see fits. I mean, you are the guru of you doing you, but this is what I'm going with. And that's it. Our baked chicken, curry dip is ready to enjoy, which I'm going to do next is some suspiciously, stack crackers. I mean, what's going on with those? Why are they stacked like that? All right. I have no idea. And I'm the one that did it. But anyway, let me grab that knife and go in for the official taste. And that my friends is just a beautiful flavorful. Interesting, an absolutely delicious party snack, right? This really does have everything. And culinarily speaking, I mean, that literally, we got sweet. We got sour. We got salty. We got bitter. We got umami. And if there's other things they haven't discovered yet, those are in here, too. And by the way, this recipe was based on our famous baked hot buffalo chicken dip. But there's one major difference in that this only has half the cheese amount. So, it's veryy what we call in the business, chicken forward. So while, not quite as rich as the recipe, it's based on, this is Meteor. And I think more satisfying. And if you are entertaining, and you're going to do this for a party, you can pretty much prep everything the day before and just have it in your baking dish, ready to pop in the oven. And not only will it be fine, it might even be better. But, anyway, no matter when you make this or why, it's easy to do inexpensive, absolutely gorgeous, and incredibly delicious, which is why I really do. Hope you give this a try soon. So, please follow the links below. For the ingredient amounts, a printable written recipe, and much more info, as usual, and as always, enjoy.
Date: 2024-01-24

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Comments and reviews: 11

SF7PAKISTAN
As a Pakistani I'd absolutely devour this but there's two ways to absolutely knock it out of the park.
1. Make it a tikka dip. Instead of using regular curry spices, use Tikka masala. Shan brand works wonders and you'll find them easily at any South Asian grocery store. And smoke it to give it that tikka flavour, heat a lump of charcoal on the stove until it's red hot, place it on top of the done casserole in a small metal plate or make one out of aluminum foil. Then drop a tablespoon of ghee or oil on top of the coal and cover the casserole with a lid so that the smoke doesn't waft off and has time to infuse itself in the dish.
2. Instead of crackers, make small parathas out of naan. Wet a naan (works best if it is a day old naan) just enough that it is wet but not so much that it is disintegrating. You're doing this to remoisturise it. Now pan fry it in ghee on medium high to high heat until it's golden, crispy brown and has just the slightest of char. Trust me, you'll get hooked on this.
For this dish pre cut the naan into cracker sized pieces so they all get crispy
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bandiceet
I have a cousin who used to work in an abattoir as a meat grader, so e had access to the REALLY good stuff. So when ever he was invited to a party - particularly a BBQ - he knew why he was invited, what was expected of him.
I wonder, when Chef John gets invited to a party, like a bbq or a football match, that if he knows what people are thinking.
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TheRandomLurker
I thought the video was in black and white after you got the bowl out and started throwing ingredients in, up until the tomato paste went in. Too much greyscale stuff and no warmth to the lighting.
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purdunetae2995
Hopefully you are putting the chicken carcass and skin into a pressure cooker. Makes great stock! I'll be trying this recipe with a turkey I roasted yesterday. Good timing!
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79t13loiseau9
Yum! I have been craving curry! What a great snack solution for the game we aren't going to pay attention to because we are so happy snacking! Love your stuff Chef!
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johnpontaoe3637
Replaces other home cooking smells! But check for people who may not agree with cumin -- I know someone who can't even go inside restaurants that use it
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CureInsomnia
Seems to me those who would eat this dip would not be members of the set who would watch the big game. Although, I myself would violate my own thesis.
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Bman1878
Initially, when the footage cut to the bowl of cream cheese on the counter at 0: 26 I thought you had switched to black and white for some reason
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jong2359
I truly hope this takes over the world by storm because I am SO SICK of that nasty buffalo dip everyone brings. you know what I am talking about.
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jeraldbaxter3532
Thank you. I am wondering, since the only entertaining that I do is of anti-social thoughts, could this be used as a sandwich spread
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grievousangelic
Oh, Lord. You had me at curry. That sounds divine. Spinach would also be great to add to this! Thanks for posting this!
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