Quote from: Madrasandy on February 17, 2016, 04:28 PM
A rule of thumb for doubling recipes is-

Meat/Chicken/Veg x2
Liquid x2
Spices x 1.5
Salt x1.5

Thanks Andy this gives me something to go on
Unless I get 4 frying pans on the go LOL.

CAB.

Hi Harry stay with us on here this site allows you to discuss all things Currie and other
Subjects too.

CAB.

It's good when you have the knowledge and experience to throw a quality dish
Together it comes with years of practice and know how

Looks the business

CAB.

Quote from: Phil [Chaa006] on February 17, 2016, 02:09 PM
Or how about Bob ("976bar"), making this dish for the masses at Royal Holloway ?
** Phil.

Well would you believe it that's the way to do it

CAB.

I often make a large pan of a curry on the bone stew type curry
And it seems to turn out very good but probably not with this recipe
CAB.

Yes I've always had the feeling it won't work in larger quantities
Maybe it's wise to stick to single portions! But will try what meggeth suggest first
CAB

Scaling up

I have never done any scaling up and I fancy scaling this butter chicken recipe up x5 or maybe x10. Can anyone pass any opinion on how to do this ? Do you simply times each ingredient by 5 or 10 ?

Here is the recipe I'm attempting to do :
I've been making this for a couple of years but only the single recipe


CAB

Quote from: Sverige on February 16, 2016, 10:35 PM
10 batch of Ceylon sauce before and after pre-cooked chicken was added. Not enough meat to go around but that's ok, I have some paneer to make up the shortfall.

These are destined for the freezer for convenience-food curries in the coming months. I have a similar ten batch of lamb madras in the freezer already, from a couple of weeks back.

When taking photos on iPhone note the camera emblem in the top right corner this needs to be the right way up before you take the picture! If it's upside down tilt your phone back a forth and it will alter to the correct position

What a great idea on the large batch of curry I'm going to have a go at that

CAB.

That looks fantastic Andy

CAB.

Good strong flavoured lamb balti type curry with spinach red peppers  and my pilau rice
Hot a very spicy wish you all could taste it

CAB.