You might be able to get away with two, although I believed it's advised against- it's about proprtions rather than amounts, so not everything would be doubled. Chilli powder, for eggsample. But I think I'm right in saying that over two is a right n-no.

I'm looking for a thread....

Yes they're always single portions unless otherwise indicated. See my answer to where you previously asked the question

No; you would cook two curries.

Actually, increasing numbers is a whole new question, hotly debated etc, but unfortunately I can't find the thread. It might even have it's own child-board...

They only pre-cook in the restaurant to save time, and they're on open calor; if you're on a hob then as fried says, just chuck in the (obviously smallish) chunks of raw chicken; they'll still cook through, in a good sauce to boot.


But you don't need to boot it

A change of base and / or mix powder (one at a time) suggests itself.

Tbf, it still has over a tablespon and a half of chilli powder  

Quote from: curryhell on November 29, 2015, 08:01 PMnow found across Southern Ireland.

Where's that then?

Quote from: Geezah on November 28, 2015, 08:25 PM
Dig a hole, bury it then cook a proper curry.
That will add depth to a korma

What classic.

Halal is not a marinade- we are all clear about that?

Quote from: haldi on November 28, 2015, 08:46 AM
I used to buy chicken regularly
and most times I got it from the Asian supermarkets, which obviously was Halal

I could tell no difference between Halal, and English prepared chicken

Of course not