Recipe: Curry-Chutney Dip with Chicken Chunks (Carnation, 1980's)

CURRY-CHUTNEY DIP

1/2 cup finely chopped onion
1 crushed garlic clove
2 tablespoons butter
2 tablespoons flour
1 1/2 teaspoons curry powder
1/4 teaspoon salt
1 cup undiluted Carnation Evaporated Milk
1/2 cup water
1/4 cup chutney
Chicken Chunks (for dipping, recipe follows)
Raw vegetables for dipping

Saute onion and garlic in medium saucepan over medium heat until tender.

Stir in flour, curry powder, and salt; mix thoroughly. Gradually stir in evaporated milk and water. Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens.

Chop any large pieces of fruit in the chutney. Stir into dip.

Serve with Chicken Chunks and/or raw vegetables for dipping.

CHICKEN CHUNKS

1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 pounds boneless, skinless chicken breasts, cut in chunks
Oil, for frying

Combine flour, salt, and pepper in plastic bag. Add chicken; shake to coat well.

Brown chicken in oil in large skillet over medium high heat until done.

Makes 2 cups dip
Source: Recipe booklet: Recipes for All Reasons: Great Ideas from Carnation Evaporated Milk, 1985