hI Bob,

Happy 4' s with no yeast is outstanding, i used a cast iron pan over gas flame. was amazed how good it was.dat boys good .-)

Thanks everyone,

The tips and information have been invaluable regarding the quantities , if only Id known this a year ago when I had friends over for my birthday . They still talk about the garlic , I used a recipe for korma and ended up putting in 38 cloves and no I didnt cook them out( stop laughing). One girl had to go to a funeral the next day and found no one would stand beside her in the church, such was the aroma. Anyway ill let you all know how it goes on the big day. A special thanks to 976 bar, a guiding light and an enormous help.

kind regards

Paul

Hi Stephen,

Thanks for the tip ,I'll send him a message

cheers and take care

Dear all,

In the not too distant future I have been asked to prepare a chicken korma, yes I know boo, for around 35-40 people.After endless, fruitless and down right poisonous searches through recipes and the like I ended up here about 2 months ago and found a super recipe for both base gravy and said korma.I am going to be using the saffron recipe, which I have now made a few times and think its as close to the mark as iv come across(bravo sir). My question relates to the quantities of ingredients needed to produce for the amount of people. Do I simply multiply everything by 35, after working out roughly one persons portion OR is there another method? If anyone could help I would be grateful for any hints or experiences. I will post a review of the event soon after

yours sincerely

doylee