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

Ben Ford
June 2016

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Recipe Summary

active:
15 mins
total:
1 hr 15 mins
Yield:
Makes 1 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

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