I ended up making darthphall's madras and rather than scaling up and guessing on the fluid scale to use, I just made 3 batches to be safe and left out the extra hot chilli powder.
It was a little runny, but not bad for a rush job. We actually had a fair amount left (some people changed their minds and had the stew instead) and this was sold off for people to put in the freezer (also added to our funds).

I could definitely have done with some time to experiment with the recipe first but it wasn't option.

Cheers for replying. It was our youth group tonight, so I've been busy myself

I was going for one dish, as I also have to make a Beef  Stew and dumplings for up to 12 people that don't eat curry (strange people, I know). I was meant to be doing only the stew, but now have it all

I will have 1-2 people helping, but to be honest, they don't cook generally, so I'm not sure I can rely on them for more than the odd bit of onion chopping, stirring pots etc. Whilst I don't cook such large volumes, I'm used to cooking from scratch, preparing quickly and methodically etc, just not at this scale.

Until people turn up, I won't know their preferences, allergies etc as it is a ticketed quiz night, and people from all over town are coming - although I suppose I could just tell them theyre on stew if theyre fussy or have allergies
If the base is common between the curries, I could probably get away with two final dishes.

Thanks again to everyone for the advice!

P.s. That menu tonight sounds like heaven (except the Tuna bit). My mouth is now watering, and I have one heck of a craving for a curry!

Will look, thanks again!

Cheers for that, not sure I can get into the kitchen on the Wednesday, but could possibly do a base and other prep at home - but that could be dodgy under the Food Safety regs. I have a feeling, it's going to be a case of starting very early on the day.

Hi,

I've been landed with the job of preparing a curry for about 30 people next Thursday (don't you love Being landed in it ats hort notice!), but I've never cooked for large numbers.
What I'm looking for is a mild chicken curry that's nut-free (just in case), but if possible can be tweaked when serving to increase the heat for those that want it.

I have access to a large kitchen with dry Bain marie, and 6 ring range to cook it all on/keep warm, and can use it all day for prep/cooking, but would prefer something reasonably quick or easy to make in advance (if only the base).

Does anyone have any tips or suggestions? They'd be gratefully received!

Cheers for reading.

Made this for the third time on Wednesday using Admin's base ( https://curry-recipes.co.uk/curry/index.php/topic,1894.0.html ) but leaving out the chilli powder, as the missus can't eat anything hotter than a potato
I also increased the amount of coconut cream, as wife and son complained there wasn't enough last time (actually used about 6 tbsp). Excellent results, tasted great.
Fed three of us with generous portions, and enough left over for two of us to eat for dinner the next day

I use a garam masala that a friends dad used to make shortly before he died, excellent stuff, but no idea whats in it. Luckily, I have enough to last me about another 5 years It is a bit powerful, so you have to be careful in things like a Korma though.