Christmas Nibbles: Chicken Chutney Dip
It’s Christmas Time…… Sleigh bells ring, are you listening?
…… Rockin’ around the Christmas tree……Walkin’ in a Winter Wonderland…… Driving home for Christmas…
Toasted almonds add just the right nutty kick
Aaaaaaargh! Yuletide songs have been driving us mad since October, which means by now they do nothing whatsoever to get us in the Christmassey mood. So let’s try something else. Let’s cook for friends.
This year is all about spending time together as opposed to the Celtic Tiger present frenzy. So why not spoil your loved ones with something they actually need. Give them some time and attention, along with yummy home cooked food.
The following recipe is simple to make and great for sharing. Read it through before you start.
‘Movie Night’ Chicken Chutney Dip and Pita Chips.
A friend of mine gave me this recipe about twenty years ago and I must have made it hundreds of times since then. My sister even insisted on having it for the drinks reception at her wedding. You will find that people hover around the bowl pretending to chat to someone. In actual fact they are hogging the dip. You may find yourself in the roll of evictor. Grab a scoop while you wrestle with the offenders.
What you need:
2 x large Chicken Breasts, poached (that’s simmered gently in a little salty water until cooked through)
The brands I use.
6-8 fl oz of Mayonnaise.
3 tablespoons of Mango Chutney.
3 Scallions.
2 tablespoons Madras Curry Powder.
Salt and Pepper to taste.
3 oz of Sliced Almonds
An oven to table gratin dish or ovenproof bowl, the right size for the volume of dip. The mixture should be at least an inch or more deep in the dish. A food processor or blender or magic wand (the electrical one not the fairy godmother one)
What you do:
Place all the ingredients EXCEPT the almonds in your available whizzer. Blend until almost smooth. (If you are using a wand chop the chicken and scallions up first) If the mixture seems a little dry add the extra 2 oz of Mayonnaise. You can taste it at this stage to check the seasoning. Put into your oven proof dish. Top with the almonds spread in a single layer and bake at 180 degrees for 10-15 minutes until it starts to bubble a little bit.
Don’t let anybody taste it unless you’re ready to have it eaten!
For the Pita Chips:
Into the food processor to whiz
1 or 2 packets of Pita Bread
Salt
Olive Oil
What you do:
Cut the pita bread into wedges (i.e. like pizza slices) I find a scissors does the job well. Pull apart to split in two single layers. Toss in a little olive oil and salt. Bake in the oven for about 5-8 minutes.
Watch it. They burn in the blink of an eye!
Of course you could just use plain tortilla chips or any crackers on-hand. Less work and more time with the movie goers.
Serve chips with warm dip and watch as human nature takes over.
In January when you are on that health kick, why not try it with low-fat mayo and vegetable sticks for dipping?
Whatever else you do, make sure you enjoy eating it.
With love, Margie.
