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Curried Chicken Dip With Endive Leaves


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2 tablespoons butter

1 tablespoon vegetable oil

1/2 onion, minced

2 teaspoons curry powder

1/4 teaspoon cayenne

3/4 pound ground chicken or turkey

Salt and pepper, to taste

1 can (13 1/2 ounces) unsweetened coconut milk

2 tablespoons fresh lime juice

2 tablespoons water

1 tablespoon cornstarch

1/2 cup diced fuyu persimmon

2 stalks celery, diced

1/2 cup sliced almonds

2 or 3 bunches red or yellow endive, separated into leaves

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