A delicious Indian curry helped carry Brookhaven native Katie Dixon to the next round of Fox’s MasterChef.

The dish, prepared with lamb kidneys, impressed guest judge Edward Lee.

“Coming off of last week’s fried chicken elimination round, I knew I needed to bounce back strong,” Dixon said. “I was so proud of hearing chef Edward Lee tell me it was one of the best curries he had ever eaten. Wow! I will never forget those words.”

The unusual protein was not her choice. It was assigned to her from another contestant who wanted to see Dixon fail.

Though Dixon has worked with lamb, she had never cooked the kidneys. However, she rose to the challenge.

“I know that the kidneys function consistently all day and I knew they would be tough if I didn’t get them in a brine and then cook them quickly,” she said. “I also knew I would need to remove the outer membrane. I love love to make curries and I knew lamb would pair perfectly with my curry.”

Dixon’s was one of the two best dishes of the night and earned her the spot as team captain in Wednesday’s episode, where the blue team and red team are challenged to cater a Sweet 16 party. Dixon will be over the blue team.

Earlier in the episode, Dixon prepared a Moroccan chicken dish for the mystery box challenge. Contestants were given $20 and told to make a restaurant-quality meal for a family of four.

She chose the dish because it’s one of her family’s favorites, but the challenge was to make it a MasterChef-quality dish.

“I knew with only $20 I needed to select a dish that I could afford all of the ingredients,” Dixon said. “We had a staple pantry box of spices. It had cinnamon, cayenne, fresh cilantro and chicken stock in it. I knew with my Moroccan chicken dish these were all items I needed but would be free. I used every penny of the $20. I bought chicken thighs for my protein. I also purchased zucchini, chick peas, onion, couscous, pine nuts and a couple of other ingredients. My dish was delicious.”