This is the takeaway type Chicken Korma I make in the bar for the ex-pats in Spain and I have had some very good feedback. checkout www.chickentikkaway.com for more of my curries which I will be adding to this site at a later date.
It is very quick and easy to make.

I make the curry when it is ordered and it makes 1 large portion.
If you want to make enough for more people use 2 ladels of sauce per person and 1/4 more of each spice per person.

Ingredients
1/2 tsp grnd coriander
1/4 tsp garam masala
1 crushed cardamom pod(remove the outer skin)
2 ladels Basic curry sauce
1-2 tbs cashew nuts
2 tbs coconut cream
1 ladle of cooked chicken(I normally marinate all my chicken in yogurt and my home made curry paste 24 hrs before)
3 tbs cream
2 tbs fresh coriander(optional) I don't use it because it's expensive and harder to come by in Spain, I would use it if I could.

Directions
1. heat a little oil in a wok or frying pan(about 2 tbs)
2. fry the coriander and garam masala for about 30 seconds
3. add the 2 ladels of basic curry sauce fry for about 30 seconds
4. add the cashew nuts & coconut cream
5. add the chicken pieces cook for about 1 minute until the chicken has heated up
6. add the cream and stir
7. Serve

Preparation is everything

Hi Mustafacurry,

What curry base do you use ?

CC

WHAT CURRY BASE DO YOU USE AND SPICE MIX

Any base will do! As long as it is mild.

CP

Made this for the third time on Wednesday using Admin's base ( https://curry-recipes.co.uk/curry/index.php/topic,1894.0.html ) but leaving out the chilli powder, as the missus can't eat anything hotter than a potato
I also increased the amount of coconut cream, as wife and son complained there wasn't enough last time (actually used about 6 tbsp). Excellent results, tasted great.
Fed three of us with generous portions, and enough left over for two of us to eat for dinner the next day

I use a garam masala that a friends dad used to make shortly before he died, excellent stuff, but no idea whats in it. Luckily, I have enough to last me about another 5 years It is a bit powerful, so you have to be careful in things like a Korma though.

Quote from: fatgit on February 17, 2008, 09:37 PM
I use a garam masala that a friends dad used to make shortly before he died, excellent stuff, but no idea whats in it. Luckily, I have enough to last me about another 5 years It is a bit powerful, so you have to be careful in things like a Korma though.

Hi Fatgit

I do hope you're not planning on using that homemade GM for the next 5 years.

It would most certainly have gone by it's "best before" date after about 4 to 6 months (in ideal storage conditions), and adding old "out of date" spices to curry is like adding burnt sawdust.

SnS  ;D

BTW, when making the Korma what do you do to the cashew nuts. Are they added whole, crushed or ground into a powder.

Thanks for reporting your results FG.

I see this is your first post,, despite being with us for nearly a year!  Welcome to cr0 and please keep the posts coming! 

What coconut cream did you use too please?  Did you use the stuff from a tin?