New Year in Helensburgh, who would have thought? This was turning the clock back. Steve and Louise would be the hosts for the evening, Steve would cook a Curry, Hector was invited to provide also. With Lord Clive and Lady Maggie of Crawley in Scotland for the festive period, Hector decided to cook something markedly different from the norm. Competing with Steve’s presumed Lamb Curry would be bad form. Chicken Korma came to mind, especially with the knowledge that Clive and Maggie share the view that this notoriously bland Curry does not have to be served that way.
The Chicken Korma recipe as featured in Curry-Heute dates back to the Curry course undertaken by Hector some twenty years ago. This recipe evolved into – Kashmiri – with the addition of Raisins/Sultanas and flaked Almonds. On my birthday visit to Punajbi (Ibrox), Jazzy mentioned the rise in price of Cashew nuts.
Having purchased a 2kg bag of cooking quality Cashews recently, at what I thought was a good price, it was a matter when would I use them. I decided to thicken the Masala with @100g of ground Cashews. A kilo and a half of Halal Chicken Thighs (boneless) was purchased from the Scotstoun Asian Grocer.
Large Green Chillies which proved to be – slow burners – in last week’s Carnoustie Curry were added.
Plantain, the Creamy Masala should surely go well with this underused Vegetable.
The Plantain was sliced and fried, the only way I have ever cooked it. 
Finally, Garlic Mushrooms were added in the final minutes along with the Creamed and Dessicated Coconut. A fiery Chicken Korma with Interesting Vegetables, possibly a challenge for some.
Steve had prepared a standard Mutton Curry.
Steve’s Curry skills have a common origin to my own being the first to adopt then adapt the Recipes from the Curry Course I attended. He had also prepared a Spicy Rice. Like Marg, Louise likes to stir the pot and claim creative rights.
Poppadoms and Spicy Onions kicked off the ritual eating of the Curry.
After Dr. Alasdair’s impressive Spiced Onions I was surprised to find Steve’s of the same quality. Is there an online recipe which is enabling this? I had brought extra Green Chillies, Steve had the Fresh Coriander, the – foliage – was set out.
We were nine diners, familiar faces, though Carolyn makes her debut on Curry-Heute. As always, there was more Curry than we could eat, people should not go hungry.
Mutton Curry
The Meat had been well cooked, soft and Tender. The ratio of Meat to Masala was favourable. The Masala did not appear to have been blended, when not necessary, why would you? Steve had pitched the Spice Level appropriately for the mixed company.
Chicken Korma
The ground Cashews had thickened the blended Masala as was the plan. The Coconut was not excessive, therefore the Curry was not too Sweet. Nobody appeared to notice the presence of Plantain. Marg did raise it, I had to fish out a piece for Tracey who had previously experienced it in Caribbean Cuisine. As always, Tracey would not eat the Mushrooms. Apparently, those born in the USA are brought up on tinned mushrooms which are disgusting.
Maggie and Clive were first to sample the Masala, they had identical reactions. The expectations associated with Chicken Korma were met, then…bang! These Chillies are not so easy to find, they could have set a new standard. I thought the Spice grew but did not become overwhelming. Marg did say she preferred Steve’s less demanding Mutton Curry. So it goes.
Hector enjoying a Korma, a Chicken Korma. Perhaps a return to – The Village – for their Lamb Desi Korma is overdue. I believe everyone returned for seconds, as with Carnoustie, Hector was last to finish.
Happy New Year!