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What is a good dessert to go with a chicken curry?


  1. amanda says:

    If it’s a rich, creamy, heavy curry, I suggest something light like a sorbet perhaps or a fresh fruit tart with some lemon curd drizzles on top.

    If it’s a not so heavy, simple curry, you good get away with a vanilla frozen yogurt with pistachios (modern take of kulfi, which is an Indian ice cream). Or rice pudding spiked with cardamom, cinnamon and ginger.

  2. Amanda L says:

    mango ice cream!!

  3. Joe says:

    Twinkie curry goes very nicely

  4. Florence M says:

    2 cups all purpose flour more for dusting
    5 tbsp granulated sugar*(I use sugar sub because I’m diabetic)
    1 Tbsp Baking Powder
    1/2 tsp salt
    1/2 cup unsalted butter cold and cut into small pieces
    1/2 cup half and half , cold I use 2%milk
    1 tbsp unsalted butter melted
    Preheat oven to 400 degrees F
    Mix ingredients for dough above
    dump out to floured flat surface
    Pat to a 3/4 inch thickness
    Using 3 inch biscuit cutter cut circles from the dough(8)
    place on greased pan or on parchment lined pan 2 inches apart.
    Brush tops with melted butter and bake in oven 15-20 minutes
    remove from oven and set aside to cool
    Serving Suggestion
    Cook fresh fruit with sugar and 1/2 C water/or juice and 1/2 tsp cornstarch to thicken a little. Shortcakes can be sliced horizontally and filled with fruit or spoon fruit with it’s sauce over shortcake and top with whipped cream or ice cream.

  5. megan:) says:

    sherbert or sorbet

  6. TheOne says:

    Orange Sherbet

    2 tablespoons lemon juice
    1 cup orange juice
    1 ½ cups water
    ¾ cup sugar
    1 egg
    1 ½ tablespoons cornstarch

    Heat the water & sugar to boiling.

    Stir into this mixture the cornstarch, stirred smooth with a little cold water.

    Beat the egg, stir it into the hot mixture after stirring a little of the hot mixture into it.

    Add the lemon juice & the orange juice, & freeze.


    White Chocolate Mousse Banana Cream Pie

    For Mousse:

    3 cups white chocolate
    1/2 cups half-and-half
    2 cups heavy cream

    For Crust:

    1 cup flour
    1 teaspoon salt
    1/4 cup butter, cut into pieces
    2 tablespoon margarine
    1/2 cups water

    For Filling:

    5 bananas, peeled & cut into very thin slices
    White chocolate mousse (See above recipe.)

    For Mousse:

    In a double broiler, heat chocolate with 1/4 cup of heavy cream until chocolate has melted. (Remember, chocolate burns easily!) Remove from heat & let cool about 30 minutes.

    Scrape mixtures into large mixing bowl or kitchen mixer. Slowly add half-and-half & cream. Whip until light & fluffy. Refrigerate until ready to use.

    For Crust:

    Preheat oven to 350 F. Sift flour & salt into mixing bowl. Add half of butter. With a pastry cutter or two knives, mix butter into flour to form coarse crumbs.

    Make a well in the middle of the mixture. Add water & incorporate it with a knife. If dough is dry, add a little more water. Dough should be soft, but not sticky.

    Roll out dough on a floured surface to a 6-by-18 inch rectangle. Spread remaining butter & margarine over 2/3 of the dough. Fold unbuttered portion of dough over half the buttered portion. Fold dough again so butter is completely enclosed.

    Seal edges with a rolling pin. Roll dough to fit pie pan. Trim excess dough around the edge of the pan & randomly prick dough with a fork. Bake shell about 15 minutes or until golden brown.

    Pie Assembly:

    Layer pie shell with bananas. With a rubber spatula, spread mousse over bananas. Mousse should stand about 1 inch above the crust. If desired, garnish with shaved white chocolate.

    Tips from Chef Mlinarich regarding this Pinon Grill Signature White Chocolate Mousse Banana Cream Pie

    You can prepare the white chocolate mousse up to four days before actually making your pie. If time is short, use a prepared crust.

    Good quality caramel sauce is an excellent addition to this dessert. Drizzle some on the plate & over the pie. A sprig of mint adds a splash of color.


    Key Lime

    2 packages (16 ounces each) cream cheese, softened
    1/2 cups sugar
    2 1/2 tablespoons lime juice
    1 teaspoon lime peel
    1 teaspoon vanilla

    Mix the above ingredients until blended with an electric mixer. Add 2 eggs & mix till blended. Pour into any kind of pie crust (home made graham cracker & butter preferred). Bake to 350 degrees for 40 min, until center is almost set.

    Cool & refrigerate overnight. Garnish with whip cream & lime.


    Strawberry Yum Yum

    3 cups vanilla wafer crumbs
    1 stick butter (melted)
    8 ounce package cream cheese
    3/4 cup sugar
    3/4 cup Carnation milk
    8 ounce package Dream Whip
    1 can strawberry pie filling

    Mix melted butter in crumbs well. Put 3/4 of crumbs in oblong baking dish. Set aside.

    Blend cream cheese & sugar with milk. Mix Dream Whip according to package directions. Take & mix the two mixtures setting aside 1/2 of the mixture.

    Pour first half of mixture on top of crumbs. Spoon on strawberry pie filling & add other half of mixture. Sprinkle the remaining crumbs on top & chill overnight. Keep cool.


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