I was definitely slow to get on the curry bandwagon. In fact, I distinctly remember not liking curry spices for the first 20 years of my life. Luckily, people grow and change over time and I eventually came around to curry (thanks to recipes like quick curried chickpeas!). Now I just want to put curry in everything, like this Curry Chicken Salad!
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Out of all of the recipes I’ve made with curry spices, this Curry Chicken Salad might just be my favorite. Something about the curry with the creamy mayo/yogurt dressing is just perfect! Not to mention the subtle sweetness of the raisins to balance the earthy spices and ALL THAT CRUNCH. …Mmmm.
Chicken salad is never really “cheap”, but when you get your chicken on sale, it approaches affordable. And then when you consider the fact that you can sometimes pay $10/lb. for pre-made chicken salad at the deli, this is actually quite a steal. So, even if you have to save this for a special occasion, bookmark this recipe because you won’t be sorry you did!
Mayo-Yogurt Combo Magic
I chose to use both mayonnaise and yogurt in the dressing for this Curry Chicken Salad because they each have their own unique flavor qualities that they bring to the party. Yogurt is light and tangy and is a classic pairing with curry spices, while mayonnaise offers a deep creaminess. If you need to you, you can just use yogurt or just use mayonnaise, but I’m telling you that the combination fo the two is magic. ;)
Can I Use Rotisserie Chicken for this Curry Chicken Salad?
Absolutely. If you don’t want to go through the process of cooking your own chicken breast or happen to have leftover rotisserie chicken, go ahead and chop it up and use it in this recipe. You’ll probably want about 3 cups of chopped chicken for this recipe.
Love chicken salad? You might also like Chicken Salad with Apples or Broccoli Cheddar Chicken Salad.
Curry Chicken Salad
Servings 4 1 cup eachIngredients
DRESSING
- 1/4 cup mayonnaise ($0.41)
- 1/4 cup plain yogurt ($0.19)
- 1 tsp lemon juice ($0.02)
- 1/2 tsp honey ($0.02)
- 1 tsp curry powder ($0.10)
- 1/4 tsp salt ($0.02)
- freshly cracked pepper ($0.02)
SALAD
- 2.5 cups chopped cooked chicken* ( $2.95)
- Pinch salt & pepper ($0.05)
- 2 stalks celery ($0.34)
- 3 whole green onions ($0.12)
- 1/2 cup sliced almonds ($0.87)
- 1/2 cup raisins ($0.57)
Instructions
- Make the dressing by stirring together the mayonnaise, yogurt, lemon juice, honey, curry powder, salt, and pepper in a small bowl. Taste the dressing and adjust the curry powder or salt if needed.
- Season both sides of the chicken breasts with a light sprinkle of salt and pepper. Cook the chicken breast in either a countertop grill or in a skillet until cooked through. Allow the cooked chicken breast to cool while you prepare the rest of the salad.
- Finely dice the celery and slice the green onions. Place the green onion, celery, sliced almonds, and raisins in a large bowl.
- Chop the chicken into small cubes and place them in the bowl with the celery, onion, almonds, and raisins. Stir to combine. Pour the dressing over top and stir to coat.
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Notes
Nutrition
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How to Make Curry Chicken Salad – Step By Step Photos
To make the dressing for the Curry Chicken Salad, combine 1/4 cup mayonnaise, 1/4 cup plain yogurt, 1 tsp lemon juice, 1/2 tsp honey, 1 tsp curry powder, 1/4 tsp salt, and some freshly cracked pepper.
Stir the dressing together, give it a taste, and adjust the salt, honey, or curry powder if needed (every brand of curry powder is a bit different, so you may prefer more or less). Refrigerate the dressing until you’re ready for it.
You’ll need about 2.5 cups chopped cooked chicken, which for me was two chicken breasts, or about 1.5 lbs. when raw.
Season the chicken with a pinch of salt and pepper, then cook it using a grill or in a skillet. I used a grill pate that fits on top of my range top, but you can also use something like a George Foreman Grill, or a cast iron skillet. Another easy option is to use a store bought rotisserie chicken.
Allow the chicken to cool while you prepare the rest of the salad, then chop it into small pieces.
While the chicken is cooling, you can prepare the rest of the salad. Finely dice 2 ribs of celery and slice 3 green onions.
Add the chopped chicken, diced celery, sliced green onions, 1/2 cup sliced almonds, and 1/2 cup raisins to a large bowl (I used golden raisins).
Add the prepared curry dressing…
Then stir until everything is coated in dressing. And then it’s ready to eat! I ate a bunch just by itself with a fork, but it would also be good with crackers or stuffed into a pita.
I wanted something fast, so I used canned chicken. Followed the recipe otherwise. It was delicious. Thank you for taking the time to share this recipe.
I’d give it a five but I’m not white enough. 🤷
Hi, just made this but substituted 2 cans of rinsed, drained and patted dry chickpeas for the chicken. I also pulsed the chickpeas a few times in a food processor with a couple of tablespoons of the dressing before adding it to everything else including the remaining dressing to combine. I used vegan mayo and yogurt but otherwise followed the recipe. It turned out really yum!
DELICIOUS!! I added a little more curry and lemon juice as I found the dressing a little on the sweet side. Didn’t have celery so I used celery seed, and used minced onions instead of the green onion. It was the most perfect salad!
The dressing wasn’t quite spiced enough for me, so I added extra curry powder and also 1/2 tsp of garam masala. Made it much better!
The first time I made this, I didn’t have any Greek yogurt so I just made it with Mayo and it was amazing. I told everyone how much I loved it.
THEN today, I made it as written and it blew me away all over again! Definitely doable to do without the yogurt but it adds so much to the dish. Thanks for sharing thi!
I wanted to make this, but DID NOT want to go to the store, so I subbed for what I had on hand – cashews, dried cranberries, and lime juice. It was SO good! Will buy the proper ingredients to try as written but imagine it will be just as good!
Delicious! I’ve already sent this to friends, and will be adding it to my regular rotation! I used just mayo and no yogurt (I’m dairy free and the store was out of plain dairy-free yogurt), pecans instead of almonds because I wanted to use some up, and a mix of craisins and regular raisins because that’s what I had. I still have 2-3 servings left, and already can’t wait to make more!
I was looking for a no-heat lunch for work with protein and this one fit the bill. I ate it this week on toast or on crackers and it was excellent. I used craisins and pecans instead and these worked well. I’ve already meal-prepped a second batch for next week too!
cooked chicken for this and seasoned it with some salt, pepper, garlic powder, and cayenne for a little kick! i also picked up some hot curry powder from my local middle eastern grocery store for the dressing and it made all the difference. it was so delish! thanks for the recipe, love it! will be adding even more celery and green onion next time for more crunch :)
This was so yummy! Had this with some wheat thins and sharp cheddar cheese for lunch, felt like an adult lunchable haha. The only substitution I made was craisins instead of raisins.
I’ve made this so often and everyone loves it. I use cranraisins instead of raisins and I’d I don’t have celery on hand I substitute celery seed. It is the dressing that makes it!
um, this is so good. I love you
Simple, delicious and customizable curry salad. Recommended.
Love this!! There is a curry chicken salad I get from a market (Eatzi’s anyone?) and this is a close approximation. My only critique is there is no kick. We ended up adding some more salt, extra curry powder, ground red pepper, and some turmeric to the dressing, and it was delish! Also added some extra pasta to round it out in place of putting it on crackers or something. Will definitely make again!!
This was easy and delicious. I used pumpkin seeds instead of almonds because I didn’t have any on hand.
I used (roughly) this recipe with chickpeas instead of chicken. I would definitely recommend making it to these proportions and then tasting as you adjust outwards – my curry powder needed an extra teaspoon-worth to be noticeably curry-like rather than yoghurty, and then I added a bit of extra lemon juice and honey to balance out the resulting heat. Adding sultanas provided a further sweet balance to the spice of the curry, and I ended up adding about 1/3 teaspoon of garam masala to increase complexity too.
And almost forgot: I added the red onion and cilantro from the curried chickpea salad recipe too. Definitely a bit of a frankenmonster of the two recipes, but tasty!
I subbed in pumpkin seeds & craisins. Added some extra curry and a dash of cumin. I’m so excited to eat this for work lunches.
This is one of my favorites. We’re vegetarian, so I substituted two cans of drained, rinsed chickpeas mashed up for the chicken. A couple of times I’ve had fresh grapes that needed to be used, so I put them in instead of raisins. It’s so good. Great for picnic or travel sandwiches.
Do you think plain Greek yogurt will be ok? I can’t find plain yogurt
Yes, your dressing will just be slightly thicker. :)
Due to a grocery shopping mix-up, I used cucumbers in this instead of celery and it worked really well. I didn’t try it, but I bet this would also be great (but a little sweeter, and probably more expensive) if you used dried cranberries instead of raisins.
Delicious! It tastes just like the curry chicken salad from the Whole Foods deli counter. YUM.
I used chicken thighs vs. breasts because that’s what we had, and it turned out great. :)
*chef’s kiss* Just made this today. Made a couple of substitutions for things I didn’t have on hand – chopped pecans for the almonds and craisins for raisins – and used rotisserie chicken. It was absolutely fantastic. Even my picky husband loved it!
So I decided the middle of June was the perfect time to roast a turkey I had in my deep freeze from last year’s thanksgiving turkey sales. I used leftover turkey breast meat in this recipe instead of the chicken, but otherwise I followed the recipe. I will make a few adjustments the next time I make it just due to personal preferences (substituting grapes for the raisins and omitting the almonds entirely). I also completely missed the part that said to adjust the curry and salt to your taste, so I will probably double the amount of each next time. The salad also felt a little “dry” to me, so I may increase the amount of dressing in general, but this was likely due to me using turkey breast instead of chicken. I served in a pita with some baby spinach and sliced tomatoes. Yum!
I just made this to eat for lunches during our extended heat wave (90+ days all week) and it was so tasty! I made the dressing as written, and used grapes and chickpeas instead of raisins and chicken since that’s what I had on hand. 1 can of chickpeas seemed just about right for this recipe. It’s delicious and I already can’t wait for lunch tomorrow!
I love this recipe and make it often! But I add WAY more curry powder than what’s suggested– probably close to 4 TBS.
Can I substitute sour cream for the yogurt?
I haven’t tried that, so I’m not sure how much it will affect the flavor.
I made this the first time exactly as written and it was AMAZING. Then I made it with chickpeas instead of chicken for a meatless version and it was equally AMAZING.
Oh my goodness, this was perfect! It is so hot and this was a cool and great way to use some grilled chicken from last night’s dinner. I had to improvise with substituting red pepper for celery, grapes for raisins, pistachios for almonds and threw in a few dried cranberries I had lying around. Served on a bed of (cold) lettuce this was amazing! This is going into my meal prep rotation when school resumes in the fall. Thank you!!!
This is probably one of the best things I’ve ever made. If you are reading this, please do yourself a favor and make it! This is perfect for the summer weather and easy to take on picnics as a wrap.
DELICIOUS and so quick to make. We were short on time so we bought and used pre-cooked chicken. The whole dish takes less than 15 minutes to make. We liked it so much that I made it twice in the past 4 days. We plan on taking some to the beach with us this weekend.
Would canned chicken work in this recipe? Fresh chicken is so expensive now.
Yes you could swap canned chicken.
This is so good. I’ve made it twice in the past two weeks. I’m a vegetarian—today I made it with a chicken substitute; last week I made it with mashed chickpeas. The chickpea version was my favorite. The only other change I made was I used fresh, chopped grapes rather than raisins. Such a yummy recipe. Thank you.
Hi! Does this recipe make good leftovers/meal prep? Or does it get watery? Thanks!
It sure does Beck! Check it out here https://www.budgetbytes.com/curry-chicken-salad-meal-prep/
Beth this is an absolute treasure, I will always make this recipe. I followed it exactly. Good job young lady!
This is great! If you were to add pasta to this, what would you add? Many thanks.
I would probably add something small, like shells or orzo.
Ok to sub in greek yogurt?
I personally don’t like Greek yogurt as a substitute for mayo in most cases, so I wouldn’t suggest it, but I think it’s jut a matter of personal preference. Technically speaking, it will work.
I think he was using greek yogurt instead of regular and still using the mayo! Thanks for adding the serving size adjuster, I had asked about this years ago.
Oh, of course! Oops. :) Greek yogurt will work, but the mixture will just be thicker.
This is delicious! I just made it while meal prepping for this week’s lunch. I couldn’t resist taking a bite…or two ;)
Came out fabulous. Just needs a little more…everything!
Nice case. I love this recipe. My friends will love much. I will try at weekend and be back with reviews.
Just made this dish and was not something I’d typically make but it turned out super super yummy and would totally make again! Reminds me of a dish from England called coronation chicken. 5 stars on this one!
Curried chicken salad is a standard in the south, and I’ve never met a version I didn’t at least like. One thing that will up the flavor is a tablespoon or so of mango chutney–or Major Grey–added to the dressing. If there are large lumps of mango, I chop them up a bit. It will add sweetness and a lot of flavor. Predictably, I usually use a spicy version of the chutney. I normally use almonds, but cashews are another traditional addition. Always raisins, and I prefer the golden raisins, but a friend adds craisins to her version. It’s all good, and thank you for reminding me that it’s been way too long. I’m going to follow your practice of half yogurt to cut the calories and omit the honey because I will be adding some sugar with the chutney.
Yum, mango chutney sounds AMAZING in this!
Curried chicken salad is a standard in the south, and I’ve never met a version I didn’t at least like. One thing that will up the flavor is a tablespoon or so of mango chutney–or Major Grey–added to the dressing. If there are large lumps of mango, I chop them up a bit. It will add sweetness and a lot of flavor. Predictably, I usually use a spicy version of the chutney. I normally use almonds, but cashews are another traditional addition. Always raisins, and I prefer the golden raisins, but a friend adds craisins to her version. It’s all good, and thank you for reminding me that it’s been way too long. I’m going to follow your practice of half yogurt to cut the calories and omit the honey because I will be adding some sugar with the chutney.
This looks absolutely fantastic. I love the addition of little micro greens. Looks so fancy 🙂
This is just perfect – thanks!
I tried ur curry recipe and it was great. My normal chicken salad is always delicious but I really enjoyed the change. My husband and daughter love it also. The only thing I did was leave at the almonds for allergy reasons and replaced the raisins with grapes.
This recipe looks amazing! If I make this for lunches on Sunday, will it keep until Friday? I’d love to try this out for my husband and I!
Sunday to Friday is a bit long. I try to keep things like this for a max of four days.
Hi, Im so keen to try this recipe but I noticed in the ingredients list it says 1/4 cup for yoghurt but in your step by step, it says 1/2? Thanks!
Whoa, thanks for catching that typo! It’s 1/4 cup of each.
I can’t believe I haven’t commented on this one already. I’ve made this chicken salad three times, it is so, so good! The only change I ever make is to double the amount of curry powder as I love curry and mine is pretty mild. You have such a great palate and sense of flavors. Your recipes are always terrific, this is one of my favorites!
This is my first time trying Curry Chicken Salad, and honestly, it’s delicious. I had to make a few changes regarding the recipe. I added 2/4 cup of mayonnaise to make up for the yogurt because I didn’t have any available in my kitchen. I skipped the celery, raisins and almonds, but added the green onions. I’m looking forward to taking the chicken salad with me to work this week. Thank you for this amazing recipe, Beth!!! :-)
I FINALLY tried this recipe tonight. I made a double batch as my meal prep for my husband and I and oh my goodness, it is heavenly. It totally beats out the curry chicken salad mix from Trader Joe’s. This is just the perfect thing to have for summer. It’s cool and refreshing and the golden raisins were a good call flavor-wise. We ate them with some crackers, then gave some to my neighbor and he said he’s going to make a wrap for his lunch tomorrow. I’m sure I’ll think of other ways to eat it over the next few days. Thanks a bunch!
I just made this up for lunches for the week… My boyfriend who doesn’t like chicken salad LOVED it!! Thanks for the great recipe! I did sub out sour cream for yogurt, dried green onions for fresh, celery for carrots, and dried figs for raisins.
I’ve made this salad twice since you posted it and I love it! It’s great as a lettuce wrap for work lunches. I doubled the curry powder and added 1/2 c. chopped apple. I also used less of the dressing than this calls for the second time because I like my salads a bit less gooey, but it was good both ways. I think this will make it into my regular rotation, especially for the summer.
I love curry and salad but never thought of mixing them together. Your salad looks so delicious! I have to make a salad revolution soon 😍
I love this recipe. I add chopped broccoli to mine, can’t go wrong!
Just made this with toasted almonds and craisins instead of raisins. I threw everything in the food processor because it was easier to chop and mix and I don’t like chunky chicken salad. Served on Hawaiian rolls. Husband and I love it! Will be making this again! Thanks for sharing!
I really wanted to make this, but was out of almonds and raisins. I used lightly toasted walnuts and chopped dates instead. It was absolutely delicious. I’ll have to stop myself from eating more. Great recipe!
I made this for meal prep and it was very good. Reccomend making it if you’re looking for something fresh and crunchy. I included green apples in the mix because they were perfect in there.
Thanks for the recipe! The only thing I did differently (because I make chicken salad just like this) is I omitted the raisins and added about half of a green apple chopped. I sometimes toast the almonds for a slightly smoky flavor. Gotta love the curry!
Saw this on Instagram! The dressing is so so good. I used smashed chickpeas in place of the chicken for dietary reasons. This is going to be a really good lunch this week (if I stop going back to the fridge and dipping it…) Thank you!
I loved this. I upped the mayo/yogurt combo to 1/2 c each, used dried cranberries, increased the curry, and used honey roasted almond slivers. Really enjoying this site!
Yum! As usual, great recipe! I like that you give recipes that have homemade sauces and dressings. I served this up with roasted rosemary potatoes.
Hello! Love Budget Bytes, just wanted to mention that you mention to rub the Chicken in Ground Ginger however Ground Ginger isn’t included in the ingredients for the recipe.
Thanks for catching that! When I updated the recipe I omitted that ingredient because I didn’t feel it added significant flavor. :)
This was fantastic! Easy to make and super tasty! I will be making this again!
I used frozen chicken breasts because Publix was out of fresh chicken due to Hurricane Irma, but it came out great nevertheless!
Wow, I get to eat this all week! This is so tasty, the curry gives it a lovely kick! :D I omitted the chicken (replaced with chickpeas) and didn’t add the raisins.
Hi there, I tried this today,for an early supper tonight for the surprise visit of a friend, and I love it! I had all the ingredients on hand except for the curry, yes I know! But I made do by adding a bit of mustard and garlic to the dressing, and sprinkled the top with chopped cilantro, and it is delicious! It’s now cooling in the fridge. I will serve it with toast rounds and a Boston lettuce salad, the perfect summer meal before going out to a show. Thanks!
I made this for dinner last night. Yum! I didn’t have yogurt so I just used mayo and also no raisins. It was amazing! Will definitely make this again. Thanks Beth I LOVE your recipes.
I think something may be off with the serving size option. When set to 1 serving it shows 1/4 mayo, but still 2.5 cups of chicken. I think however, based on the directions, this is the amount for 2 servings (1/2 cup of mayo). If you change the setting to 2 servings though it asks for 5 cups, which seems like a lot. Am I correct that 2.5 cups is for the the 2 servings version (1/2 cup of mayo etc…)?
Yes, it looks like the # of servings didn’t save correctly in the recipe card. It’s supposed to be four servings! I’ll fix that now. Thanks for noticing!
Would chicken thighs work also? I have some frozen and they’re cheaper than buying chicken breasts.
It’s worth a try. :)
I don’t have any trouble with mayonnaise… actually I don’t have any trouble with any of this, but I cook for someone who really can’t have any dairy. I don’t usually like the taste of most dairy-free cheeses so I cook around them with other substitutions, but some of the plant-based milks are okay (still not frequently used in my cooking). Have any of you had any good luck with soy or almond based yogurt? Or is there another substitution I could make? Maybe some of the coconut cream from the top of the can? I do like coconut milk curries quite a lot.
I haven’t used any soy or almond yogurts, but you might try a vegan mayonnaise. The only reason that I don’t think coconut cream will work is because it doesn’t have the tartness/acidity that mayonnaise and yogurt have. It’s quite bland.
Can I use greek yogurt?
Yes, but it will change the flavor to more tangy and less creamy.
I use pecans instead of almonds, grapes instead of raisins. I don’t use lemon juice or yougurt. Its one of my favorite things to eat. the curry powder really sets it off.
I have a weird aversion to mayonnaise, so I used 1/2 cup of Greek yogurt for the dressing. The consistency was still fine, and the curry spice was delish! I added a little cilantro too just to throw another flavor into the mix
This is literally one of the best things I’ve ever eaten. I could eat this all day every day and never regret a second of it. I never liked curry, perhaps because the only time I made it, I used an awful recipe and it was gross, but now curry powder is one of my favorite spices. I love to eat this just over some chopped lettuce. You mix everything together and the sauce from the chicken acts as a dressing. Super delish!
Fantastic! I used like 6 tsps of curry powder and 1 tsp garam masala. I also used lemonaise instead of mayo, and shredded cabbage/coleslaw base in place of green onions. We LOVED it, and will absolutely make it again.
I usually omit the almonds and add some chopped apple. And I second the idea of adding a bit of chutney–really makes the flavors pop. I like the spicy ones, but any variety will work.
I also add a tablespoon or more of chutney–usually Major Grey, but often a spicier type. I chop the larger pieces of mango (just in the bowl with the rest of the dressing elements) Because it adds moisture, I can cut back an equal amount of mayo. It will give the salad a sweeter and more intense flavor.
Just made this tonight for dinner. AMAZING! The dressing is perfect and the sweetness of the raisens and crunch of the celery is great! This is better than any chicken salad from the deli/store…and cheaper! This will definately be a regular recipe in my kitchen! Beth, thanks for another great recipe! Can’t live without your many great recipes!
I made this tonight using leftover rotisserie chicken and, because my husband can’t eat onions, I put in diced apple instead. The dressing is delicious! Thank you so much!
This Curry Chicken Salad looks like something I paid a lot of money for at a fancy little shop near my house! looks awesome and really smart idea for a blog!
Hi Beth, what a delicious but very affordable recipe! Your budget-friendly ideas are so creative. Thanks for sharing! – Ramona from Sam’s Club
We make this all the time in the summer when it’s too hot to cook. I generally get a rotisserie chicken from the grocery store and shred it. At $6.99 for a whole, flaa-off-the-bone tender chicken, it’s pretty affordable. Plus, we use green grapes instead of raisins. They still add sweetness, but also have that pop of tart.
Amazing! I didn’t have raisins but had a ripe apricot lying around so threw that in, it was great! I also used walnuts instead of almonds as that is all I had on hand. Thanks again Beth for all you do!
This was DELICIOUS!!! :) Mmmm. I used Miracle Whip and Greek Yogurt (what I had on hand) and added a little extra onion. I’m trying not to lick the bowl…
This looks and sounds like it is full of flavor!
It will definitely be thicker, but I don’t think it would be a problem to use greek yogurt :)
This looks delicious. Can I use greek yogurt for the plain yogurt? Or will that bee too tart and thick?
I make chicken salad all the times during summer and my dressing is often pretty easy.. I just add curry powder to ceasar dressing… You should try it, it’s surprisingly good! :D
You probably like this because of the raisins. I love curry, but sometimes it can be a little bitter. Adding just a small amount of fruit or sweetness completely changes that. Apples, grapes, peaches, plums all also work.
I’ve tried vegan mayo. I think it tastes more like miracle whip and in my opinion generally doesn’t taste great. Normally when I substitute things for mayo I use yogurt and add spices that are normally used for mayo though less lemon since the yogurt is already tangy.
Let me tell ya having an egg allergy and going to culinary school made things interesting.
Lynn & Erin – You *could* use just yogurt, but it will definitely be more tangy. I only use half mayo and half yogurt because I like the creaminess of mayo to balance the tang of the yogurt. Who knows, though, you may like all yogurt better :) Another option is to buy some vegan mayonnaise… although I’ve never tasted those so I’m not sure if they’re any good.
welcome to the spicy side! I actually had a mango curry chicken salad for lunch. I like to mix pina colada mix (b/c I’ve got that instead of coconut milk) and mix w/ curry, tumeric, ginger (fresh if I have it), s&p and pour over cubed mango, sliced red onion and colored bell pepper, w chicken over a bed of spinach! SOOOO yummy!
I’d like to know the same thing as Lynn. I can’t eat mayo, so would it taste okay to use just yogurt?
Do you think it would still taste as good with just yogurt for the dressing? I have an egg allergy and can’t eat eggs or egg products like mayonnaise.
This looks great… and I love the use of the word “cranks” in the ingredients list. Made me smile.
mm that sounds so good, i love curry. i’ve had curried tuna sandwiches, which is basically this recipe but with tuna. it sounds strange but is really delicious!
Filling and ymmy salad
I’ll have to try this soon, but with dried cranberries. It’ll be a great way to use them up.
i was slow on the curry train too. i had this misguided idea that i didn’t like it… but then i fell in love! this sounds fabulous!