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Meat Smoke Fire

Curry Dipping Sauce

Curry Dipping Sauce

This Curry Dipping Sauce recipe was cooked by Grace during her debut on our live cook.  She served it alongside Tandoori Chicken.  

Nic made some roti, which were so easy to make with just 3 ingredients.

The curry dipping sauce could be served with skewers as part of an indian style kebab or with some paneer and parathas.

Recipe Credit:  Grace Swindell

Cooking surfaces

Cast Iron Grid
Cast Iron Grid

BBQ Temperature

200C

Ingredients

  • 2 large onions
  • 3 garlic cloves
  • thumb sized piece of ginger
  • 1 red chilli
  • A splash of white wine vinegar
  • 1 can full fat coconut milk
  • 1 chicken stock cube
  • Angus & Oink Tandoori Tikka Gold Rub
  • ½ tsp garam masala
  • ½ tsp ground cumin
  • ½ tsp turmeric
  • 1 tbsp mango chutney
  • Salt to taste

Equipment

Method

For the curry dipping sauce

  1. Set up your Big Green Egg for a direct cook at 180°C with just your stainless steel grid.
  2. Peel and roughly chop the onions, garlic, chilli and ginger.
  3. Add 1 tbsp vegetable oil to a pan and add the chopped ingredients. Cook off on a medium heat for 5 minutes.
  4. Add a splash of white wine vinegar, then add the tandoori seasoning and other spices and continue to cook for another 3 minutes.
  5. Then add the chicken stock and coconut milk, and once this is stirred in add the mango chutney.
  6. Gently simmer until thickened to your liking.
  7. We served it with Grace’s Tandoori Chicken, roti and onion bhajis.
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