10 batch of Ceylon sauce before and after pre-cooked chicken was added. Not enough meat to go around but that's ok, I have some paneer to make up the shortfall.

These are destined for the freezer for convenience-food curries in the coming months. I have a similar ten batch of lamb madras in the freezer already, from a couple of weeks back.

976bar Thai peanut kebabs again with chips and a skinny slice of chocolate fudge cake dessert.... If I only eat a skinny slice I'll get skinny - that's how it works, right?

The coconut milk powder is a lot sweeter than dedicated coconut, so a touch more sugar would also be needed to compensate.

Ok sorry didn't read your post properly. I was just picking up on Andy's post.

I've used this mix powder for years; there is no aftertaste. If you're experiencing that you've either got dodgy ingredients or more likely you're not cooking your spices enough.

Nearly enough to keep CT in midnight suppers for a month...

 ;D  thanks CT. I'm quite into big batch cooking actually and never cook fewer than ten curries at a time. It's just new, unproven (to me) recipes which I prefer to try on a small scale, before going into production so to speak.

Well ebayists will send you a kilo of sodium metabisulphite for less than a tenner so I'll give it a try on my six chips and see if I die or not.

Now all we need is someone to format it as a spreadsheet with the ingredients on the rows and rhe recipes in the columns. It's at times like this we miss JerryM.

I have electric hob too and my naans made to the H4C method turn out great

5 parts turmeric powder
5 parts madras curry powder
3 parts coriander powder
3 parts cumin powder
2 parts paprika
1 part garam masala
0.25 part chilli powder (optional)

Mix it all together and you're done.

A part can be any size you like, from a teaspoon to a bucket. All that changes is the amount of mix powder which you're making. I would start with level teaspoons if you want to try it out for the first time. That's still gonna make enough mix powder for a lot of curries.

I've marked the chilli powder as optional because if you're going to make super mild curries like Korma, then maybe you don't want it. That chilli powder has a habit of making its presence known, even in low concentrations.