Topic: korma for 35

[doylee]

Dear all,

In the not too distant future I have been asked to prepare a chicken korma, yes I know boo, for around 35-40 people.After endless, fruitless and down right poisonous searches through recipes and the like I ended up here about 2 months ago and found a super recipe for both base gravy and said korma.I am going to be using the saffron recipe, which I have now made a few times and think its as close to the mark as iv come across(bravo sir). My question relates to the quantities of ingredients needed to produce for the amount of people. Do I simply multiply everything by 35, after working out roughly one persons portion OR is there another method? If anyone could help I would be grateful for any hints or experiences. I will post a review of the event soon after

yours sincerely

doylee

[Stephen Lindsay]

I think this is a question best answered by 976bar who specialises in cooking BIR for large numbers as he is a chef in a university - why not send him a private message?

[doylee]

Hi Stephen,

Thanks for the tip ,I'll send him a message

cheers and take care

[Adeypayne]

Hi, we make a pre prepared Korma sauce at the restaurant. Contents are in the e.book.

https://www.youtube.com/watch?v=LYCatgN3Vqk

However as there are no spices as such, it should be fairly easy to do that quantity in a big pan by taste alone. I would NEVER recommend doing this with spiced dishes though. Hope this helps.......

[wikiwawa]

I agree. Korma for that number should be fine in bulk to a certain extent. Might not be perfect but I reckon you'd get away with it.

My introduction to BIR was 5 or 6 years ago with the ebook by David Smith, Curryhouse. All very simple stuff, but a great starting point to help get your head round the basics before moving on to experimenting more.

One of the things he stresses is that the recipes are designed to serve 2-3 people and that they can safely be doubled but no more than that.

I thought "what a load of nonsense" and stupidly quadrupled what was a perfect recipe with disastrous results. It makes no real sense as logic tells you 4 times the people = 4 times the ingredients, but although that may work with a Sunday roast, it certainly doesn't with curry!

Good luck with your Korma ... don't beat yourself up too much at the fact you're limited to Korma. Certainly not something I'd normally choose, but it can be really nice

[chef888]

as Adey as said in his post Doyle is very good advice trust me he knows what he is talking about and if u want to spend a few quid around

[doylee]

Thanks everyone,

The tips and information have been invaluable regarding the quantities , if only Id known this a year ago when I had friends over for my birthday . They still talk about the garlic , I used a recipe for korma and ended up putting in 38 cloves and no I didnt cook them out( stop laughing). One girl had to go to a funeral the next day and found no one would stand beside her in the church, such was the aroma. Anyway ill let you all know how it goes on the big day. A special thanks to 976 bar, a guiding light and an enormous help.

kind regards

Paul