Spicy Chicken Fondue
Submitted by Marilee
Paprika and chili-rubbed chicken pieces cooked in hot oil fondue, served with a creamy curry sauce spiked with mango chutney. A fun, interactive dinner party centerpiece ready in 30 minutes.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minFondue night just got a serious upgrade.
Bite-sized chicken breast pieces get tossed in paprika and chili powder, then cooked tableside in hot oil until golden and crisp on the outside, juicy on the inside.
But the real star is the dipping sauce: a velvety curry sauce made from softened onions, mild curry powder, milk, and mango chutney that’s equal parts creamy, sweet, and warmly spiced.
It’s the kind of meal where everyone gathers around the pot, cooking at their own pace, and the conversation flows as easily as the sauce.
Pro Tips
- Cut the chicken into uniform ¾-inch pieces so they cook evenly in the hot oil. Bigger pieces take too long and smaller ones overcook.
- Heat the oil to the right temperature before anyone starts cooking. If it’s not hot enough, the chicken will absorb oil and turn greasy instead of crisping.
- Stir the curry sauce constantly as you add the milk. This prevents lumps and gives you a smooth, silky result.
Variations
- Use shrimp or beef strips alongside the chicken for a mixed fondue platter.
- Add a squeeze of lime to the curry sauce for a brighter, tangier finish.
- Offer multiple dipping sauces like sweet chili sauce, peanut satay, or raita for variety.
Ingredients
Directions
Cut chicken into ¾ inch pieces and mix with oil paprika and chilli powder.
Place chicken on a serving plate.
To make curry sauce heat oil in a saucepan.
Add onion and cook until soft.
Stir in curry powder and cook for 2 minutes then stir inflour.
Gradually stir in milk and bring slowly to the boil stirring all the time.
Continue to cook until sauce thickens.
Simmer for 5 minutes then add chutney and season with salt and pepper.
Serve hot with the chicken cooked in the hot oil.
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