Thanks.  I just ordered it. ;D

Stew/Blondie,

Thanks so much for the tips.  I'll be back in touch soon.

BTW, what is the title of the Kushi book in question?

Stew,

One more newbie question for you, if you'll indulge me that.  The Kushi jalfrezi recipe you forwarded refers to a "ladle of base sauce" and (in the original) a "ladle of base meat".  What would you consider "a ladle".

Dhillon's baseline seems to be 1 lb. chicken and 425 ml sauce, to serve four.  That's what I want to start with, because it's no fun if you don't inflict your experiments on a few friends.  Is that two ladles worth?  Three?

My guess is approximately three, but what's the real answer?  It's more than academic of course, because what I'm really after is how much more of the spices I need for 1 lb./425 ml.

Thanks in advance,
Phil

Terrific!  Thanks.

I'd seen the Kushi jalfrezi recipe, but been thrown by the Kushi spice reference.  I'm new to curry cooking and had no idea what that was or what might be close.

I'm going to give it a go this weekend.  I'll let you know how it works if I survive the chillies!

Cheers,
Phil

Anyone have a good chicken jalfrezi recipe based on the KD sauce?  I've always been baffled why Dhillon failed to include one in the book, and I've been dying to find one.  Any help will be deeply appreciated.