At one of our curry houses called downtown Akbars in Sheffield they  did a curry called chicken Nirali this was a creamy dish with cashew nuts in it and medium strength I appreciate there are many different versions of curries ,once we asked the chef what was in it and he hinted that he used carnation milk instead of cream for the finishing touches , any one any ideas on this ?

Hi thanks but if you read the method of cooking this there is nothing to make the dish of any sauce this was a very smooth sauce! In the write up it sound like the correct curry but I dont think this recipe would work! They have probably missed something major out.

Yes that's what I will try similar to a korma but will add some tandoori marinade and I will use the carnations milk instead of cream!

Thanks for your good help but the chef said carnation so will stick with that but yes a agree with what you said about the rest! Ps this dish dint have a coconut taste to it.

Looks good will give it a bash cheers!