Warm Curry Chicken Dip Recipe 55

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.

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.

Steps:

• Preheat the oven to 400 degrees F.
• Whisk the coconut milk, curry paste, and fish sauce together in a 9-by-13-inch baking dish; add the onion, lemongrass, garlic, and ginger. Lightly season the chicken and add it to the baking dish, turning to coat in the sauce, then arranging it skin-side-up.
• Bake the chicken, basting occasionally with the sauce, until lightly browned on top and cooked through (an instant read thermometer inserted into the center of a breast registers 160 degrees F), 50 to 55 minutes. Sprinkle with the cilantro and basil and serve with lime wedges on the side. Serve with cooked rice or crusty bread to soak up the sauce.

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.