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