Chicken Curry Dip

Andy rarely likes things. If he lived his whole life eating nothing but beef jerky and combos, he’d die a happy boy.

But a couple weekends ago we were staying with my girlfriends in Palm Dessert, and one of them pulled something from the oven that immediately brought me back to the hallway of our first college apartment complex.

Curry.

In my life, I have never seen Andy devour something as rapidly as he devoured that Chicken Curry dip. Except…well…you know.

Keili was kind enough to share her recipe with me (after Andy bribed her by offering his services as a platonic brother-husband), and it has quickly become a must-make for every holiday and football weekend we come across.

Chicken Curry Dip

2 8 oz Canned Chicken, drained
4 tbsp of Mango Chutney, I highly recommend Major Grey’s
2 tsp Curry Powder
4 Chopped Green Onion (only the green part)
1/2 cup Mayonaisse
Small bag of sliced almonds
Dash of Pepper
1. Preheat oven to 350 degrees.
2. Mix chicken, chutney, curry powder, green onion, mayo and pepper together, put into a baking dish and sprinkle with sliced almonds.
3. Bake for 15 minutes or until heated through and bubbly.
4. Serve with veggies and pitas.

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    • Brittany says

      We kinda are! It’s funny, once we went low carb, getting back on was hard, because our digestive system started rejecting the carbs, so overall, we eat low-ish carb with our favorites and must-haves thrown in as we go along. This dish is VERY low carb, save for the chutney.

  1. Heidi says

    I’ve wanted to try this since you first posted it, and finally did this weekend. Seriously ate almost the entire dish by myself….SO GOOD!

  2. Heidi says

    Made this again, this time with cranberry/apple chutney. Amazing…you should try it. I ate it cold on crackers…for breakfast.

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