I was actually gonna totally cop out and hit Tescos for four fillets in a pack. Does this make an evil dirty person?

With regards to portion control, this is quite new to me. I assume that a single chicken breast, chopped into 6/8 would be considered the right amount of meat for a single portion? And similarly 6/8 cubes of lamb would be a single portion?

Guys I just wanna say how much I appreciate the help you're giving me! I'm definitely more confident about what I'm planning now.

Phil, don't worry about the hi-jack and you've definitely inspired me, that looks bloody lovely. And as such, I've decided precooking chicken, lamb, veg and beef is simply going to be too much work for me to be able to relax and enjoy myself and actually get it all done. So I'm going to precook a little more chicken and drop the beef. This I think will give me a little more flexibility.

The basic plan is to produce four, single portion curries, and then allow each person, basically a quarter of each to sample, or fight over the one they like most. I might the portions slightly on the large size but I don't see this being too much of an issue.

Just out of interest, as a rule of thumb roughly how much base sauce (KD1 or other) is required for each single portion curry?

Thanks for that, nice to hear a live version of "Free Bird" by Lynyrd Skynyrd too!

Thanks for your advice. I'm not panicing too much about the precooking as, with it being precooking, i can take my time over it etc... It's the final cook and combination im stressing over now.

I notice there isn't a section for Pasanda recipes? what's the reason for this? too simple? too boring?

Ok so, please bear with me. I don't mean to be a pain but I'm just trying to get my head around whether I'd be capable of doing all this on Saturday. Can you just check the following plan for glaring errors.
Tonight I create the KD1 base sauce you mentioned. I keep about a pint of Stage 2 sauce for precooking the meat and go on to turn the rest into Stage 3 sauce (with toms etc).

Then on Friday, I use the pint of stage 2 sauce reserved to precook my vegetables, diced beef, cubed lamb neck fillet and cubed chicken fillet. This all goes in the fridge, joining the stage 3 sauce.

Then on saturday, I'll precook some pilau rice while preparing the four curries using the precooked meat, stage 3 sauce and each individual dishes "signature" ingredients lets say. Which off the top of my head will be chillis and tomato puree for the Madras, Paprika and tomatoes for the Rogan Josh, Almonds and coconut milk for the Pasanda and lemon juice, onions and lentils for the Dansak.

Apologies if I've got the "signature" ingredients wrong, thats just from the top of my head at the mo. I'll investigate them properly. Are BIR curries ok staying warm in dishes in an oven for ten minutes or so while you prepare each in turn? or do you basically have to work in parralel and get all four on the go at the same time? I'll have my ole man about to help so it would be possible to a certain extent.

I'm thinking you may be right about trying four in one go. Especially if I'm not trying to precook stuff for the first time.

I may reduce it to a Lamb Rogan Josh and Chicken Pasanda and ditch the other two. Hmmmm.

Right, I'll give you one guess where I live too!

The Bengal Dysentry is terrible, Asia is grim (I quite like Lamb Byriani though).
Rhodri is right, there's two restaurants worth eating in, but to be honest the Jasmine (Jazzy) House aint one of them. Carlo's is fantastic for semi-Italian gourmet stuff and the Osbourne House is excellent for British/French food. Other than that we're knackered. I do like Shapla for a take away after a night out.
As for stuff to do, there's plenty you just need to know where to look, and how to avoid the over priced tourist traps.

I should point out I'm a bit of a preparation freak, so the whole base sauce, precooked meat thing really suits me!

Thanks very much, so I think I'm beginning to get my head round this.
How does this sound for a plan. This evening I'll make some of the KD1 base sauce you referred to. Then on Friday (or Saturday morning) I'll precook my chicken, beef, lamb and veg, not really found the methods yet but I'm browsing. Then come Saturday evening when the troops start getting hungry simply knock the four curries together using the base sauce, precooked meat/veg altering the spices and other ingredients to create the individual final curry dishes.
Does that sound right?