Curried Cashew Chicken Dip
I was going to a party the other weekend (okay, okay, it was a World Cup watching party, maybe the fact that I made an Indian-inspired recipe for a gathering themed around Argentina & Germany can tell you how much attention I paid to the World Cup. Sorry world!) and like any good guest at any sort of sports-watching thing, I brought food. Chips & dip! Obviously!
Anyway… Stonefire, who I’ve written about in the past, sent me some samples of their newest products, naan crisps. I almost didn’t get a chance to test them out and make a recipe, because my friends jumped on these like Liz Lemon on some night cheese! (I’ve been binge-rewatching 30 Rock on Netflix this summer.) Rob declared these “the best food blog sample [I’ve] ever received” so that’s really saying something. These naan crisps are super good – light, crispy, airy, and savory.
I wanted to do something that tied in with these chips before they all got devoured, so I threw together a protein-packed dip with an Indian twist – that, despite being neither Argentine or German themed, was a hit at the watch party. Added bonus: this recipe gets its creaminess from yogurt instead of mayo or sour cream, so it’s actually pretty good for you!
Curried Cashew Chicken Dip
2 cups of shredded chicken – use leftovers from another recipe, or if you’re in a pinch, feel free to use canned white meat (in the tuna aisle).
1/2 yellow onion, finely chopped
1/2 cup cashews, roughly chopped (I used these great yellow curry cashews I found in the HEB bulk, but you can use whatever)
1 cup green peas (if frozen, thaw under warm water for a minute first)
3 cups plain yogurt – I used nonfat Greek, it’s really creamy and thick
3 tbsp yellow curry powder
1 tsp tumeric
1/2 tsp coriander
a few dashes cayenne powder
salt & pepper to taste
& your favorite chips for dipping – the Stonefire naan crisps were an excellent pairing BTW!
Super, super easy – just mix this all together in a big bowl! Add more spices to taste. I recommend making at least a few hours ahead of time so the flavors have time to meld together.
