Orange Curry Dip Recipes

ZIPPY CURRY DIP

Zippy Curry Dip image

Everyone eats their vegetables when this creamy dip is served alongside them. The curry flavor gets stronger the longer the dip stands, so I like to make it in advance. -Priscilla Steffke, Wausau, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield about 1 cup.

Number Of Ingredients 9

Ingredients

1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon sugar
1 teaspoon prepared horseradish
1 teaspoon grated onion
1 teaspoon cider vinegar
1/2 to 1 teaspoon curry powder
1/2 teaspoon garlic salt
Assorted fresh vegetables or potato chips

Steps:

In a small bowl, combine the first 8 ingredients. Refrigerate until serving. Serve with vegetables or chips.

Nutrition Facts : Calories 137 calories, Fat 14g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 198mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

CURRY DIP

Curry Dip image

A yummy dip served with fresh veggies. Always a hit!

Provided by Nana

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 2h5m

Yield 16

Number Of Ingredients 5

Ingredients

2 cups mayonnaise
2 teaspoons tarragon vinegar
2 teaspoons prepared horseradish
2 teaspoons finely grated onion
½ teaspoon curry powder

Steps:

Stir mayonnaise, vinegar, horseradish, onion, and curry powder together in a bowl; refrigerate at least 2 hours.

Nutrition Facts : Calories 198.1 calories, Carbohydrate 1 g, Cholesterol 10.4 mg, Fat 21.8 g, Protein 0.3 g, SaturatedFat 3.3 g, Sodium 158.2 mg, Sugar 0.4 g

ORANGE-CURRY DIP

Orange-Curry Dip image

Want a dip that'll wow them? Try this one, made with ranch dressing, orange marmalade, curry powder and hot pepper sauce. Untraditional-and awesome.

Provided by My Food and Family

Categories Home

Time 1h5m

Yield 3/4 cup or 6 servings, 2 Tbsp. each

Number Of Ingredients 4

Ingredients

1/2 cup KRAFT Classic Ranch Dressing
1/4 cup orange marmalade
1 tsp. curry powder
4 drops hot pepper sauce

Steps:

Mix all ingredients; cover.
Refrigerate at least 1 hour to allow flavors to blend.

Nutrition Facts : Calories 110, Fat 8 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 6 g, Protein 0 g

THAI "ORANGE" CURRY CHICKEN

Thai

This is by no means a Thai authentic dish. I had a bunch of Thai ingredients in my fridge, and just threw a concoction together and came up with this. It has a LOT of flavor, its spicy, and relatively easy to make.. I hope you enjoy it! :)

Provided by ssumthing

Categories Curries

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 15

Ingredients

2 -3 boneless skinless chicken breasts (cut into bite sized pieces)
1 (14 ounce) can coconut milk
2 tablespoons red curry paste
2 tablespoons fish sauce
1 tablespoon brown sugar
1 1/2 red bell peppers (chopped)
1 tablespoon yellow curry powder
1 tablespoon chili paste
1 1/2 teaspoons lime juice
1/2 teaspoon sweet basil
1 garlic clove (minced)
1 tablespoon fresh ginger (grated or minced)
1/2 onion (chopped finely)
1 tablespoon sweet chili sauce
2 tablespoons olive oil

Steps:

Heat oil in a large skillet over medium heat.
Add chicken, and cook just until white on all sides (do not overcook). Remove chicken and drain.
Add onion, garlic and ginger and cook until transparent.
Add coconut milk, then add the rest of the ingredients. Mix well and let come to a boil.
Turn down heat to a simmer, and add chicken back into the skillet. Cover and simmer, stirring about every 10 minutes. I usually simmer it for about a half an hour covered, then remove the cover for the last 10 minutes to thicken a bit.
Serve over rice, and enjoy!

ORANGE CHICKEN CURRY

Orange Chicken Curry image

This is a different take on chicken curry that I got from a friend... Even kids find this one absolutely scrumptious! Serve with basmati or jasmine rice.

Provided by Moni1624

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 boneless chicken breasts, cut into bite-size pieces
cooking oil
4 tablespoons curry powder
1/2 tablespoon of chili powder 1/2 cup all-purpose flour
1/2 an onion, chopped
1/2 cup chicken broth
1/2 cup orange juice
1/3 cup of chopped cilantro
1/3 cup with toasted almond (optional)
salt

Steps:

Toss together chicken, flour, curry powder and chili powder until chicken is well coated.
Heat oil over medium heat in a heavy bottomed pot.
Cook chicken until browned all over, about 6-7 minutes.
Remove from pot.
Stir-fry onions till translucent
Add broth and orange juice and bring to boil.
Return chicken to pot and cook until sauce begins to thicken.
If needed add a teaspoon of flour if sauce is not thick to your liking.
Add salt as desired.
Let simmer for 15 minutes.
Mix in cilantro and almonds.
Serve over rice and enjoy!

EASY INDIAN CURRY DIP

Easy Indian Curry Dip image

This mayo and sour cream dip is flavored with warm Indian spices. Using garlic salt and dried onion and spices make it quick and easy to mix together. It's perfect to serve with vegetable trays and for assorted crackers and chips instead of your typical ranch dips.

Provided by Tammy Lynn

Categories Ingredients Herbs and Spices Recipes Seasoning Mix Recipes

Time 35m

Yield 8

Number Of Ingredients 9

Ingredients

½ cup mayonnaise
½ cup sour cream
1 tablespoon curry powder
½ teaspoon turmeric powder
1 teaspoon dried minced onion
1 teaspoon lemon juice
½ teaspoon garlic salt
¼ teaspoon ground cumin
⅛ teaspoon cayenne pepper, or more to taste

Steps:

Mix together mayonnaise, sour cream, curry powder, turmeric, onion, lemon juice, garlic salt, cumin, and cayenne in a bowl. Stir until well combined. Refrigerate for at least 30 minutes before serving.

Nutrition Facts : Calories 135.2 calories, Carbohydrate 2.1 g, Cholesterol 11.5 mg, Fat 14.1 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 3.5 g, Sodium 199.8 mg, Sugar 0.3 g

ORANGE CURRIED CHICKEN

Orange Curried Chicken image

An orange marmalade curry sauce gives this chicken its sparkling sheen.

Provided by Wilma Scott

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 5

Ingredients

1 cup orange marmalade
1 tablespoon curry powder
1 teaspoon salt
½ cup water
4 bone-in chicken breast halves, with skin

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a small bowl combine the marmalade, curry powder, salt and water. Mix together. Place chicken pieces, cut side down, in a lightly greased 9x13 inch baking dish and spoon marmalade mixture over chicken.
Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes, spooning sauce over chicken several times. (Note: If sauce begins to stick to the baking dish, add an additional 1/4 cup water).
Remove chicken from baking dish and skim fat off of the sauce. Serve sauce hot with the chicken.

Nutrition Facts : Calories 588.9 calories, Carbohydrate 54 g, Cholesterol 144 mg, Fat 21 g, Fiber 1.1 g, Protein 47.4 g, SaturatedFat 6 g, Sodium 768.7 mg, Sugar 48 g

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