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Diva Curry Blend
January 19, 2016

I added celery salt maybe 1/4 teaspoon and regular salt maybe 1/8th. I cut all other ingredients in half. I cooked 3 flat tablespoons of the spices in grapeseed oil for a couple of mins to release the flavors......... then used all of that in home made chicken stock with some extra garlic, 1 can of tomatoes, 1 can of tomato paste and some cream. Add veggies to cook through, add cream, cooked chicken and 1 can of rinsed garbanzo beans. I have taste tested the sauce, but proof of the pudding is in the eating so I will let you know in a bit........... 1/22/16 update using the blend as I made it, was spicy but not too hot, could have stuck with the same amount cayenne pepper. Ground cardamom, i sued the spice blend fresh made and the cardamom was a little pungent. Today we ate the leftover curry, spices had blended together better, was less cardamomy in flavor and definitely need to ramp up the chili/ cayenne pepper flavors in the next one as there was a lot of mellowing in flavor all round.........good first effort, thanks for sharing the recipe.

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