Topic: Multiple portions

[Ramirez]

How do you guys manage multiple portions of the same curry? From what I understand, doubling up ingredients to make multiple portions is a big no-no.

Presumably, you would do one after the other (how would you keep the first warm without it drying up?).

Advice would be appreciated.

[emin-j]

How do you guys manage multiple portions of the same curry? From what I understand, doubling up ingredients to make multiple portions is a big no-no.

Presumably, you would do one after the other (how would you keep the first warm without it drying up?).

Advice would be appreciated.

Hi Ramirez , I don't have any problems cooking 2 off the same by x 2 the recipe , if I cook multiple Curries I just put them in takeaway containers and reheat in microwave  when needed , also works with Rice.

[CurryOnRegardless]

If possible use a smaller (8" dia) skillet for 1 portion and a larger (10" or even 12" dia) one for two portions, that way you keep the cooking times about the same, HTH.

CoR

[Cory Ander]

From what I understand, doubling up ingredients to make multiple portions is a big no-no

I personally don't think this is the case. 

As CoR says, provided your pan is big enough, and your heat source is big enough, there is no reason why you can't produce curries for 2 or 4 (or more), quite successfully, in my opinion.

The "secret", I think, is to ensure that you don't end up braising/stewing the ingredients (rather than frying them) by overloading a pan that's too small and/or by using a heat source that is too small