Meat and chicken are cooked in hot oil, then dipped in flavored sauces.
If your concept of fondue was formed in the 1960s with a wedding-gift fondue pot and odorous cheese, it's time to update your fondue knowledge. Restaurants around the country are offering a wide variety of fondues, ranging from appetizers to main dishes to dessert versions. And yes, the traditional cheese is still available, too. The key to many of these dishes is the dipping sauces, particularly for the main dish fondues. You can replicate a popular national restaurant chain's delicious yogurt curry at home.
Instructions
1. Measure and add the yogurt, mayonnaise, chutney, red onion, curry powder, lime juice and cayenne pepper into a food processor.
2. Pulse in food processor three to four times or until well-blended.
3. Transfer the sauce to a small bowl; seal tightly. Refrigerate the sauce for two hours to allow flavors to blend.
4. Serve as a dipping sauce with meat or vegetable fondue or spoon warmed sauce over baked chicken.
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