I've just made a chicken korma for tea, but it just wasn't as good as the takeaway version! What am I missing? I used coconut milk - would coconut cream have been better?
Also, I've got the flavour nearly right in my pilau rice, but it's not as oily as normal. Not sure where I would add the extra oil - after cooking? I adapted the Delia recipe for pilau rice, but didn't follow to the word, so maybe I should do that next time!