Topic: What's best for bulk

[Tommy Timebomb]

I am considering doing a curry for the pub quiz night.
It would be for about 12/15 people.

I would not be there I would just make it and leave it in a pot to keep warm. What would be the best way to approach this.
I would make a reasonably tame/plain one that everyone would get along with. has anyone any suggestions on one. Maybe a Madras with just a small amount of chilly in?

What would be the best way to cook this, should I make individual or double portions and then just throw it all in the pot.
At this minute I am just toying with the idea?
Has anyone any suggestions.
                                               TIA

[PaulP]

Hi TT, the usual advice is to not cook too much at a time and then transfer to a larger pan.
If it was a chicken curry I would be tempted to just cook the sauce, maybe a double portion maximum as many times as you need to, and only add the meat to the larger pan when you've made all the multiple sauce portions.

I did this for a curry competion at work and made 4 x 500 ml of base portions of sauce. I didn't win the competition but I was pleased with the results.

Cheers,

Paul

[Tommy Timebomb]

Thanks Paul that's just the type of advice I needed. It all becomes so obvious once it's pointed out.
I should of thought of this myself.
Now I just need to ask myself do I really want to volunteer for this?

[h4ppy-chris]

maybe have a hot sauce for them to add for them that like the heat 

[976bar]

Hi Tommy,

I'm about to make 40 curries for my grandson's 1st birthday party tomorrow, I've just made the base sauce.

I'm going to make 20 portions of Garlic Chilli Chicken, 10 portions of Chicken Korma, 10 portions of Chicken Tikka Masala and 20 portions of Brinjal Aloo Bhaji.

Whenever I make bulk, I usually use the same amount of G&G as I would normal portions, but when it comes to the spices about two thirds. i.e. for 1 portion 1 tsp curry powder, 1 tsp spice mix, 1 tsp chili etc, so for 20 portions I would use about 14 tsp of each, for 10 portions about 6 tsp, then make up with base sauce to your liking. I find this works well and then you could make a hot curry and a mild/medium one, or one creamy curry i.e. CTM and one Madras....

Hope this helps

[Tommy Timebomb]

Thanks all for the advice.
I'm glad to hear there are ways and means of doing this.
I may do a trial run and cook 10 portions just for myself ;D , obviously to freeze the majority of it.
I should imagine this is a common question here.
                                                                               Much appreciated

[976bar]

I've just made the sauce for 20 garlic chili chicken Masala's and it's wonderful I'll warm up the sauce tomorrow then add the Chicken Tikka just before serving to keep it moist

[Tommy Timebomb]

I would love to of been a fly on the wall around your house today 976bar.
Sounds like tomorrow is definitely going to be a feast to remember, good luck with the day, hope all goes well.

[Tommy Timebomb]

Infact please put me out of my misery on this one. I have been hunting it down on this site for the last 15 or so mins.
Where is this garlic chilli chicken Masala recipe hiding please?