Media city Korma

Suddenly got a call to go to Salford quays yesterday--1100 men to be fed! First day back after the Easter break and no prep done. Never mind! Picked up a load of diced meat and mince and joints from Hogans commercial butchers nearby and we started cooking at 0700. 8k of diced chicken and looking around the stores I found some coconut milk and some basic Indian spices, Garlic and onion , So with a litre of cream we will get something roughly equating to a Korma , There's some Basmati rice too--- about 5k.
That along with some pasta sheets and some tomato puree to go into the mince produced enough Korma and lasagne to do most of the requirement , A load of roasted half chickens with some baby potatoes did the trick!  Just six portions of lasagne left at the close of play!---Result!!  (plenty of chips too) .

Korma.  500gm chicken ; 1 tbsp grated ginger ; 3 garlic cloves ; 1 tbsp ground turmeric ; 1 tbsp ground coriander 1; tbsp garam masalla ; 75 gm coconut cream ;  3 tbsps ground almonds ; plain thick yoghurt ; 3 red chillis ;  a large chopped onion. Leaf coriander to garnish.
Coat the diced chicken in the dry spices ginger chopped chilli and garlic fold in half the yoghurt ,  Then into a plastic bag and refrigerate overnight to marinade!
Cook gently in the spice mixture with the chopped onion and  almonds then add the coconut cream.Simmer until it begins to thicken.
Finish with the rest of the yoghurt and garnish with the leaf coriander. and some toasted almonds , Serve with steamed basmati rice.