Hi Frank,

What is the calorific content of the carnation you use? I'm just wondering whether it is a suitable replacement for the cream and sugar I use in a Korma?? Looking at it from a more healthier point of view

With regards to blending the sauce, I make a Kashmiri Chicken Masala which my son loves, in which I use half a chopped onion as part of the sauce.

Once the sauce has been cooked through and reduced to a thickish consistency, I then throw the lot into a blender and whisk until I get a smooth sauce. This also helps thicken the sauce too,

I then return it to the pot and add the pre-cooked Chicken and warm through thoroughly before serving. If the sauce has become too thick which I kinda like because the flavours are more intense, then I just add a little milk or extra cream to thin it out a bit.

I was just wondering whether you use this kind of practice with your Korma or whether you serve it with the pieces of onion still intact?

You are lucky to have found tandoori paste as I can't find it anywhere, I believe that I saw on here previously that it had disappeared from the shelves and have looked everywhere locally, which shop did you buy it from please?

You need to tell your other half that when then the curry is ready he/she has to come and get it (if it's safe to do so).