Creamy Curry Chicken Appetizer – a savory blend of roasted chicken breasts, curry, fruit and nuts. Forget the crackers, this dip is so good that you will want to eat it with a spoon!

Appetizers just make life so much better! Whether you are watching the game on a big screen or just having a few friends over, a tasty app can turn a good time into one that’s AMAZING!

This Creamy Curry Chicken Appetizer, with big chunks of roasted chicken and lots of tangy curry is almost a meal on it’s own! I like to serve it with crackers, but it also works great on a roll as a sandwich.

Talking about appetizers…There is nothing quite like the taste of chicken and curry together. If you have not tried it you are totally missing out! Grab a big spoon and have a taste, or two, before putting the mix into the mold. It will be hard to stop  but you can do it!  Even though this looks really fancy…notice the little sprig of rosemary I set on top…. it’s an easy appetizer that takes just a few minutes to make! But it will need time to let it chill in the fridge – the longer the better!   Make it the day before and you are set!

Ingredients to make Curry Chicken Dip

• Chicken Breasts – we used our slow cooker shredded chicken for this recipe, made from boneless, skinless chicken breasts. Shredded rotisserie chicken, or leftover cooked chicken are perfect for this recipe.
• Cream Cheese – softened cream cheese block.
• Mayonnaise – regular mayonnaise adds amazing creaminess, but light mayonnaise can be substituted if you’re watching fat and calories. We don’t recommend fat-free mayonnaise because it may not blend well with the other ingredients.
• Curry Powder
• Pineapple – drained, canned pineapple is what we used.
• Almonds – chop up whole almonds, or buy them pre-chopped.
• Dried Cranberries

More Delicious Appetizer Recipes

• Buffalo Chicken Dip with Red Peppers
• Chicken Bacon Ranch Tart
• Buffalo Chicken Cheese Sliders
• Crispy Honey Mustard Chicken Wings
• Slow Cooker Buffalo Chicken Dip
• Buffalo Chicken Ranch Cheese Ball

Creamy Curry Chicken Appetizer

316kcal

5 from 1 vote

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Prep 4 hours hrs 15 minutes mins

Total 4 hours hrs 15 minutes mins

Delicious as a molded appetizer with crackers, or on a toasted sandwich.

Servings 16

Course Appetizer

Cuisine American

Ingredients

1x2x3x

CupsMetric

• ▢ 8 ounces cream cheese softened
• ▢ 1 cup mayonnaise
• ▢ 1/4 cup sour cream
• ▢ 6 cups cooked chicken chopped small
• ▢ 2 tsp curry powder
• ▢ 1 tsp salt
• ▢ 8 ounces crushed pineapple drained, reserve liquid
• ▢ 1 cup roasted almonds chopped
• ▢ 3/4 cup dried cranberries

Equipment

• ▢
  8-inch Round Cake Pan
• ▢
  Glass Mixing Bowls
• ▢
  Ever Sharp Chefs Knife

Instructions

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1. Line and 8-9 inch round cake pan or mold with plastic wrap. Set aside.
2. In a large bowl, mix together cream cheese, mayonnaise, sour cream, curry powder and salt until well blended. Add in the chicken, pineapple and cranberries. Stir until combined. If mixture is dry, add the reserved pineapple juice one tablespoon at a time until the mixture is moistened, but not wet.
3. Spoon into the prepared, plastic lined pan or mold.
4. Chill for 4 – 24 hours before serving.
5. To serve, invert the mold onto serving plate and carefully remove the plastic. Press chopped almonds into sides of Curry Chicken and on top. Garnish with a sprig of Rosemary.

Nutrition

Serving0.5cupCalories316kcalCarbohydrates10gProtein16gFat24gSaturated Fat6gCholesterol63mgSodium323mgPotassium234mgFiber2gSugar7gVitamin A250IUVitamin C1mgCalcium52mgIron1mg

Notes

Serve with crisp wheat crackers for an incredible taste.

Tried this recipe?

Let us know how it was!