WARM CURRY CHICKEN DIP TOPPING
- Servings: 12
- 1/4 C sweetened flaked coconut
- 1/4 C sliced almonds
- 1/4 C apricot jam or mango chutney
Combine coconut and almonds, microwave uncovered on high 1 - 2 minutes or until evenly toasted, stir after each 20 second interval.
To assemble on Warm Curry Chicken (see attached recipe) - Spread jam over top of warm dip. Sprinkle with coconut mixture. Garnish with green onions. Serve with celery sticks and apple wedges