Curry Dipping Sauce

Chef Ben Ford makes this tangy curry dipping sauce for chicken, but it's equally delicious with grilled pork.

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  • Total Time:
  • Servings: Makes 1 1/4 cups


  • 1 tablespoon vegetable oil
  • 1/2 cup finely chopped onion
  • 2 tablespoons Madras curry powder
  • 1/2 cup yogurt
  • 1/2 cup unsweetened coconut milk
  • 2 teaspoons honey
  • 1 1/2 teaspoons finely grated lime zest plus 1 tablespoon fresh lime juice
  • 1 small garlic clove, minced
  • 1/4 teaspoon cayenne
  • Kosher salt

How to make this recipe

  1. In a medium skillet, heat the oil. Add the onion and cook over moderately low heat, stirring occasionally, until softened but not browned, about 5 minutes. Add the curry powder and cook, stirring, until fragrant, about 1 minute. Scrape the mixture into a food processor. Add the yogurt, coconut milk, honey, lime zest and juice, garlic and cayenne and puree until nearly smooth. Scrape into a bowl and season with salt. Cover and refrigerate for 1 hour before serving.

Make Ahead

The dipping sauce can be refrigerated for up to 5 days.

Contributed By Published June 2016

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1073656 recipes/curry-dipping-sauce 2016-05-05T16:45:59+00:00 Ben Ford sauces-and-condiments|indian|vegetarian june-2016 recipes,curry-dipping-sauce 1073656

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