Thanks SD thought there might be a lazy option .As you said it would soon add up and  for the sake of a good curry not worth the risk . Could you do the sauce in small portions then add the chicken once you thought youve made enough ?

 Now and again I cook for my local Rugby/Cricket Club . 
Has anybody cooked a curry In a big pot  and been OK or do I have to make lots of little ones.
Any advice please ?

I know some people thought the Undercover curry book was abit vague,especially the bit about dipping but it is what the chefs do .They use one big spoon dip and cook with it .On those high heats they havent got time to measure.
I tried a new TA yesterday where you could actually see them cook  . All he used was his chefs spoon and by the way those flames were two foot high . Being my first time there I was abit shy about asking questins
(must try harder for the lads) but my mix grill,Bombay aloo and jalfrazi was more than good enough for a return visit

May be not after all 

Loveitspicey puts chicken carcases in his gravies I'm a firm believer it must add depth of flavour . Most other cuisines start with a good stock in my opinion !

saw the video . soured milk .He said a yogurt and milk mix new to me ?

Good one
Anybody else short ?

I'd love a chance of going . If your short let me know

Has anyone got the book Rasoi by Vineet Bhatia. It's the poshest curry book I have.He has a restaurant just off the Kings road in London. The page on spices is in tersesting its separates the spices into sweet and savory. It also goes through the sequence of spicing and says  spices generally used in three stages.

1. To temper
2. To create the foundation of the dish.
3. To add aroma.

Tempering: 
Oil is heated in a pan over a heat, then whole or lightly crush spices are added. Heating the oil to nthe right temperature is crucial in this process. Too cool the flavours will not be released to hot you will burn the spices.
After brief cooking, a moist ingredient is added, such as onions, Ginger or garlic paste, tomatoes or yogurt, to reduce the temperature of the oil.

creating a foundation :
Spice powders are generally added half way through the cooking a stew,  masala or sauce. As they are in power form they blend in easily that acts like a binding agent bring all the ingredients together.

Adding aroma:
This is the final stage of a dish, the equivalent of the french monter au beurre. It is here that the garam masala powders, which give the Indian cuisine its wonderful aromas, are added whetting the appetite  in anticipation. The same spices that were used for tempering the dish are lightly roasted and ground  before  stirring in. The final spice blend should always be used in moderation- generally not more than a pinch.

tadka:
this process in generally used when a dish is made without the intital tempering or when a very intense flavour is needed a lentail stew or raita, for example . The oil is heated to a high temperature (but not smoking) then whole spices are added and instantly to prevent them from burning, poured into the finished dish

Cheers Paul Thanks for backing me up you boys are good