Agree with just about everything suggested here. Not made a chilli for a while for some reason, but I use pretty much the same recipe, with the addition of a little bit of star anise and using good quality, dark chocolate rather than cocoa powder - must be at least 80% cocoa though (preferably more)

Was lovely Adey. Would maybe make a few changes next time, but that's just personal taste - was a fantastic introduction to an ingredient I've seen before but not thought about. Thankyou.

I agree. Korma for that number should be fine in bulk to a certain extent. Might not be perfect but I reckon you'd get away with it.

My introduction to BIR was 5 or 6 years ago with the ebook by David Smith, Curryhouse. All very simple stuff, but a great starting point to help get your head round the basics before moving on to experimenting more.

One of the things he stresses is that the recipes are designed to serve 2-3 people and that they can safely be doubled but no more than that.

I thought "what a load of nonsense" and stupidly quadrupled what was a perfect recipe with disastrous results. It makes no real sense as logic tells you 4 times the people = 4 times the ingredients, but although that may work with a Sunday roast, it certainly doesn't with curry!

Good luck with your Korma ... don't beat yourself up too much at the fact you're limited to Korma. Certainly not something I'd normally choose, but it can be really nice

Thanks Phil. Your answer has confirmed what I already thought ... far too good to waste by tampering with it.
It's so cheap that it would be rude to refuse, but I think just buy and eat!

Not a big fish fan really, but by co-incidence, got the chance of cheap monkfish as well - that does curry well

This just sums up what I love about "curry cooking". Whether professionally or for personal use it really must be the the most flexible way of cooking where experimentation is welcome with absolutely no rules