Topic: Can I Double Quantities in Recipes?

[dazp]

Hi all, this is my first post having spent hours reading through the forum!

It has inspired me to have a bash at a BIR curry, I previously just used pataks pastes etc.

Going to make the Bruce Edwards base today with the intention of Making Curry Kings CTM. The recipe states that it serves around 3 people, I will be cooking it for 4 adults tomorrow night and wondered by how much i should increase the recipe or can i just double it??

Thanks

[JerryM]

CK's CTM scales really well - i make a x1, x2, x3 & x4 just by increasing/decreasing the amounts pro rata.

can post the exact amounts i use if u need. i also add a little of the tikka marinade if i feel it needs it.

ps i would try it as spec 1st off before trying the tikka marinade as it may not be to everyone's taste

[dazp]

Hi jerry, that would be great if you could posst up the amounts you use, would really be a help seeing as its my first attempt and would prefer using a tried and tested recipe!

I have used the Tikka marinade by Blade1212 which i really enjoy, but will take your advice on not adding any to the CTM this time.

Thanks

[Cory Ander]

The recipe states that it serves around 3 people, I will be cooking it for 4 adults tomorrow night and wondered by how much i should increase the recipe or can i just double it??

It depends how big you're pan is dazp. 

If you're in doubt, why not make two lots (i.e. enough for about 6 people) and freeze any leftovers?

[dazp]

Yeah thats what i was thinking if i couldn't increase quantity. How would the CTM sauce be if I made it up some time before friends arrived to save me the mad sweat in the kitchen and to ensure i have enough to serve? (Please bear in mind its my first time!!)

Thanks

[Cory Ander]

Yes, just prepare it earlier and reheat it when you're ready to eat, but don't overcook it or the chicken will dry out (add milk or cream to maintain the sauce consistency if needed)

[JerryM]

dazp,

ingredient: x1, x2, x3, x4

oil tbsp: 2, 3, 3, 3
fine chopped garlic tbsp: 1, 2 ,3 ,4 (nb as spec should be tsp)
tom puree: 1, 2 ,3 ,4
chilli powder: no
spice mix tsp: 1, 2 , 3 ,4
tandoori masala tsp: 1.5, 3, 4.5, 6
base (150ml ladle):3, 6, 9, 12
carnation tbsp: 2, 4, 6, 8
coconut block g: 50, 100, 150, 200
sugar: no
red colour: no
fresh coriander: lots
tikka marinade tbsp: 2, 4, 8, 12

hope it's not too complicated. i use LB spice mix but am sure others would be just as good ie BE's, DD's.

if u cook in advance and the chicken is precooked suggest u leave it out and only add when u reheat for serving (presume in microwave).

best wishes with it all. the whole family Love this dish.

[dazp]

Thanks for taking the time to write that out form me Jerry, really appreciate it! Will give it a bash tonight and see how it goes.

Also, thanks to Cory for your advice

[dazp]

Jerry, could you just confirm the Tbsp instead of Tsp of Garlic? also, No ginger?

Cooked it to spec Friday night and my friends were blown away! Had the biggest smile on my face and 4 clean, empty plates to wash up!

Thanks

[JerryM]

dazp,

well pleased for u. we make it regular.

i like my garlic so 1 tbsp to me is not a lot (on a curry night i usually use 1 off whole bulb across several curries). for garlic i don't feel the Tbsp or Tsp to be recipe critical ie use either to suit.

i use ginger in the tikka (CA's) and with using the tikka marinade find the ginger comes out of balance - hence i don't add at cooking stage. a BIR CTM does not have ginger as a prominent ingredient (i'd be hard pressed to say if there is any in at all).

on a general view of garlic & ginger - i started off just using garlic as before joining the site i'd come to the view that ginger at cooking stage took a curry away from BIR. following the ashoka post i started using the garlic ginger paste and found it pretty good and continued using it for several months. one night recently i compared the same dish side by side and found i liked the garlic only much more. i think this area is very much personal taste and i'd encourage u to try out both.