George,

I'm new here (as of today), and found this wonderful website because I have tried for many years to duplicate a korma recipe.  We actually prefer lamb korma, but figure we can use any meat in place of the chicken.

Anyway, you have mentioned several times that you have reduced MarkJ's base recipe down to 2 onions by dividing by 4.  Is there any way you would be willing to share EXACTLY the recipe that you use? 

I would really appreciate it.  I'm in the US, and am already spending lots of time converting grams and ml's to American measures.

Thank you!

Vickie