My portions would be for two people. I'll go with 400ml for now
Cheers
Steve

Far out thats impressive! How many people did you have coming round? I cannot comprehend cooking that much food in one night! Great pics.
Cheers
Steve

Thanks Phil
Steve

Cheers Spadge. Not getting much work done today I can tell you that!
Steve

When youve made a base and are about to divide it up into containers to freeze. How many mls (average) are you looking at per portion? Many recipes just say portion or bag of base. 200-300mls?
Cheers
Steve

Yep - these are curry leaf plants. You're lucky up there as they wont lose their leaves in winter. Mine ends up just being a stick in winter down here.
Cheers
Steve

Wow information overload!!! That was a good link bb - thanks. Ive been reading about using pre-cooked chicken. Is that par-boiled chicken or chicken browned in a fry pan? Ive used pre-cooked chicken a couple of times trying to get our local restaurants butter chicken down pat. Failed miserably. I made some chicken tikka and added that to the source. Gave a nice smokey flavour as mentioned in your link.
Cheers
Steve

Masala Mark - are you back from your drum lessons yet? Wouldnt mind hearing a few more of your tips. Wife loves her butter chicken and our restaurant makes a really good one. Ive never managed to get anywhere close to replicating it. Stephen Lindsay your recipe sound fantastic and that picture looks the goods. Any quick Butter chicken in a hurry recipes? Wouldnt mind doing one tonight for dinner.
Cheers
Steve

Thanks Colin. I think a lot of reading is in order. Ive never made a curry using bases before.

Nah bb hasnt snowed but the winds bitter as.

Cheers
Steve

Hi all, just wanted to say what a mighty fine looking site this is. Im hungry just looking at it. Originally from England, now in Australia, love my curries, love making them.
Cheers
Steve