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
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