Do you have any more you can add like
what's in it
texture
where from
what does it taste like

I have done some searching on the net and only came up with this

"For Madras lovers but with a difference"

I do, sometimes do my chicken by adding
a little turmeric, handful of chopped onions, a chefs spoon of tinned chopped tomatoes, 1 tsp mix powder any one will do and water.
This is enough for two large chicken breasts, the water should be level with the chicken when added.
I heat the water with all ingredients until you have a rolling boil then add chicken turn off heat and put on a lid wait until the chicken has gone white all over then drain and add to your desired dish, either hot or cold.
I personally wouldn't buy any meat from Asda, Tesco or any other supermarket, way too expensive and you really don't get what you pay for.
Stay with your local butcher.

Is the green paste, Minced Coriander paste it looks just like it. I say coriander paste because no mention of chilli in the name of the dish.
I have made prawn dishes and used Minced Coriander paste myself just adds that vinegary taste, the one by Rajah
http://www.spicesofindia.co.uk/acatalog/Indian-Food-Rajah-Minced-Coriander-Paste.html

No worries Garp.

Garp try using rice flour when making pakoras, say 1 tsp for every 200g of flour.
I have done quite a lot of recipes for pakoras and this is the one i use all the time by adding different ingredients to give a slightly different flavour according to what i would like pakora'd

https://curry-recipes.co.uk/curry/index.php/topic,3525.0.html

I made this the other day. Chicken Pakora and Paneer Pakora

Looks absolutely delicious CT.
I do love your Rezala recipe, cooking it now for a few friends has i type this.
If anybody hasn't tried it yet you must it's excellent.
Cheers CT.

kiems not far from me, if you can get to Dudley there is Sandhars
http://www.yell.com/biz/sandhars-supermarket-dudley-1572506/

Also United foods
http://www.192.com/atoz/business/dudley-dy1/supermarkets/united-foods/9e5970361674671b50553880db653bc9239a5a9d/ml/

And there is a newish one opened right opposite "Rock Zombie" club on Kings Street Dudley.

Don't forget to try the little asian shops local to you as well, i did and found Mr. Naga chilli 2 GBP and Asian Bay Leaves 1 GBP absolute bargain in my eyes.

Where in Wolvo' are you?

Coconut Phil.
I have amended the post.

I have had great results with this recipe after a little tweak here and there, it's a big seller.
I can't find the original post on here for some reason or i would have posted a link but the recipe for Korma posted is mine it's enough for two servings, i tried to reduce the amount of sugar used.

No worries any more questions please feel free to ask away, if i can help i will.

Hi Moody this recipe is excellent and the chilli can be added or left out
https://curry-recipes.co.uk/curry/index.php/topic,1823.0.html
I get around 18 serving of 300ml of sauce from this, when you add chicken you can feed around 25 people, i do use a whole tin of tomato soup and then add water to get the right consistency.

Also i have made CA's base here
https://curry-recipes.co.uk/curry/index.php/topic,3772.0.html

And just added vegetables, simple and delicious.

Also this recipe for a Korma by MarkJ this recipe is very nice and makes around 20+, you could also have chutneys, dips, pickles so these can be added to make the dish hot or whatever.

Mark J Base
Vegetable oil to cover large pan up to a height of 3/4 inch
3 tbsp Garlic & Ginger paste
1 tbsp curry powder
1 tbsp Turmeric
1 tsp Chilli powder
10 tennis ball sized onions, chopped
2 celery stick chopped
1 green pepper chopped
2 large carrots chopped
1 tsp Salt
1