Large batch advice

[dazp]

I have recently made the BE base and used it for Curry kings Tikka masala. Was the best curry i have ever made!

This was (as you would imagine) made in the comfort of my own home for 4 people.

Is there any way i could knock up a Madras or reasonable chicken curry for 9-10 people in 'one pot' as i would like to cook this at work (Firestation) and need to keep it as simple as poss bearing in mind it could be 'interrupted'!

Thanks

[JerryM]

dazp,

can't really help as i the most i've made is a 4x.

i don't see why a big batch would not give u an "adequate" tasting curry.

i'd use pre cooked meet and keep it out of the curry until there's just time to reheat it. this would also enable u to taste the curry whilst it's cooking so that u could make adjustment if needed.

i think the likes of chicken tikka masala are more adaptable than say madras.

[dazp]

Thanks Jerry,

Maybe i will just have to make them as a 4x at home first then transfer it all into to a bigger pot and take to work, reheat then add cooked chicken?

[JerryM]

dapz,

well yes & no. safe would be yes.

however anything u produce ie curry will be a real change and am sure will be a success (even if a little off par). i'd try the big pot. if u don't get it completely spot on 1st go then it's a good excuse for another try.

it'll be far better than any supermarket TA.

[chriswg]

I've been wondering if an all-in-one curry would work well to scale like this. i.e. rather than making the base and adding it to a separate pan with the spices etc, why not add the required spices to the base ingredients and when blended it should taste like a Madras? It would be quick and very easy to produce. A BIR has to make a generic base as it is used in so many curries, if you are just making a Madras then it shouldn't matter, should it?

I would add the oil to the stock pot and add all the usual base spices to it, but I would also add plenty of hot chilli powder. I would fry this in the oil for a few minutes before adding the onions and the veg, plus a good handful of chopped green chillies, extra tomato (fresh and puree), extra fresh ginger and plenty of roasted garlic. Fry all the ingredients for a few minutes before covering with water and leaving to simmer for an hour or two. Once blended, the sauce should taste just like a Madras and you can leave it to simmer away for as long as you like, anywhere from an hour to 4 hours depending on emergency calls. You could add water to achieve the required consistency. When ready to eat, just add the chicken and its ready to go.

I've not put this idea into practice yet. It would be good to hear if anyone else has done a similar experiment and if so, how were the results?

[Cory Ander]

Absolutely Chriswg

I make a madras base/sauce/gravy in a way similar to that which you describe i.e. by adding typical madras ingredients to typical base ingredients to make a madras base/sauce/gravy.  I then use this to make any hot curry (madras, vindaloo, ceylon, phal, jalfrezi, patia etc, etc)

As you rightly say, BIRs require a versatile base to make a range of curries from, from mild to hot.  But if you are just interested in hot curries (as many on this forum seem to be), then why not simply make the base to suit, accordingly, indeed.

I agree, it is then simply a matter of adding the meat when you're ready to eat 

It works fine for me (but beware that adding fresh chillies to the base doesn't seem to work too well).

In fact, I also sometimes fry typical madras ingredients and meat (e.g. lamb or beef), add a typical base and transfer the lot to a slow cooker for several hours.  I guess this amounts to a similar thing (aside from adding the meat up front).

[dazp]

Great replies folks, thanks! Certainly given me something to think about. I like the idea of a one pot curry particularly for this type of situation.

Any chance you would mind adding a recipe for a madras base/sauce that you use or can recommend Cory? At the min, i have only tried the BE base.

Thanks 

[Cory Ander]

Sorry dazp,

Having said all that, I think the answer to your question depends on how confident you feel?  

I think your safest bet would be to make two or three smaller batches of sauce and mix them into one big batch, later adding your pre-cooked meat when you're almost ready to eat.

[dazp]

Ok, well thanks for the input. Im still new to all of this but I am quite confident in the kitchen so will have a play!

incidently, which Madras recipe do you rate on here?

[JerryM]

dazp,

i think by using this method u could fine tune the taste to what u like.

i think any of the bases would serve as a good starting point - why not stick with BE's for the time being given that's what u already know. for the madras i'd go with CK's as it's very simple yet effective.

the only real thing to remember is that normally the dish needs to be adjusted to the base ie u can't just mix and match without a bit of fine tuning. so when u've got the madras made u may need to add a bit more of various to get it as u like it - say for example a bit more fresh coriander.