Topic: Nirali chicken

[Curry addict bob]

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 ?

[Unclefrank]

Found this http://www.examiner.co.uk/news/west-yorkshire-news/exclusive-secrets-behind-curry-thats-5088857

[Curry addict bob]

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.

[Unclefrank]

You have to use your imagination, i have no idea what the curry looks/tastes or even what the texture looks like so treat it like you would if cooking a Korma, or use a Korma recipe with no meat added.
Add the main ingredients from the recipe link the onion, garlic, ginger, cumin, tomatoes in the pan first then add korma sauce see how that works out.

[Curry addict bob]

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!

[Unclefrank]

Just use evaporated milk Carnation milk can be very expensive.
Asda/Tesco 55p a tin.
Also add, may be 1- 1.5 ladles of base to your korma sauce and treat this like you would a Base.

[Curry addict bob]

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.

[Unclefrank]

I use CA Korma recipe http://www.curry-recipes.co.uk/curry/index.php/topic,3975.0.html
Adding base will calm the coconut flavour down or just leave out the coconut.

[Curry addict bob]

Looks good will give it a bash cheers!

[Unclefrank]

No worries.