Chicken Korma

This dish is a delicious one preferred by those who like their curries mild.
Serves 3-4.
Preparation and cooking time: 15 minutes.
4 tablespoon vegetable oil
¾ pint (425ml or three cups) curry sauce (page 20)
1 lb (450g) chicken cooked as on page 52
2 tablespoon of cashew nuts finely chopped
1½ teaspoon salt
¼ teaspoon yellow food colouring
½ teaspoon garam masala
1 teaspoon ground cummin
¼ pint (150ml or one cup) single cream
2 teaspoon finely chopped green coriander
Heat the oil in a large, deep curry pan and add to it the curry sauce. Bring to the boil on a high heat.
Do not reduce the heat. Put in the chicken, cashew nuts, salt, and food colouring. Stir, and cook for five minutes or so, stirring regularly.
Turn down the heat slightly and continue to cook for a further five minutes. Stir in the garam masala and ground cummin.
Now stir in the cream and heat gently for 3-4 minutes, stirring all the time.
Serve sprinkled with green coriander.