chilli and curry recipes for a crowd?

[Focusfocus]

We are having a naming ceremony in April where there will be a buffet of various things. However I plan to also have two big slow cookers full of a chicken curry and a vegetarian chilli - to go with will be tescos zesty rice salad. Does anyone have a foolproof recipe for a substantial veggy chilli and a chicken curry for crowd pleasing?

Also I am unsure about amounts. There will be a salad table with pasta salads and garden salad, a finger buffet with Indian snacks, salmon chunks, chicken thighs and drumsticks, mini sandwiches and Spanish omelette cubes and four kinds of cakes. So the hot dishes will be on top of this all. We are expecting 50 people including 17 kids. Any idea of how many I should do the hot dishes for?

Thanks! Also for any crowd pleasing recipes for these!

[PhoenixReisling]

Why not just stick to a meat and vegi chilli? That way, you can provide meat/vegi Mexican accompiments....tacos, nachos, potato skins not Mexican but would be a crowd pleaser, homemade guacamole, sour cream, salsa...etc?

Meat chilli

To make it more special, make using braising steak or a brisket joint instead of mince meat. It will fall apart in the slow cooker and make it more morish? You could also make a pulled pork version.

Vegi chilli

Combine beans, Quorn mince, lentils and choclate as the special ingredient?

[Obs2016]

I did a huge wok sized portion for dh's work, when he had a BBQ do for 50 employees. He reckoned mine served about 10-12.

I think you might need to make 2-3 batches. Of both. Plus other bits and pieces, other food, French sticks etc.

I fear you may be underestimating the amount of good you will need.

[Focusfocus]

Won't be doing meat chilli as my Indian dad will be flying out solely for this and doesn't eat meat. Yes he's just one person but one of the most special ones there ! So curry and curry is always a hit with our folk

I've planned tonnes of pasta fish chicken and snacks and sandwiches so not sure if I'm underestimating the food needed. How would you calculate? I calculated at 10 pieces of finger food each plus pasta plus hot dishes - is that too little?

[elevenweekstogo]

Chicken butter curry - I've changed this from a slow cooker recipe to an oven one but you could convert it back! It was really gorgeous. Serving it again when family come at the weekend.

2 tablespoons butter
2 tablespoons vegetable oil
4 large skinless, boneless chicken thighs, cut into bite-sized pieces
1 onion, diced
3 cloves garlic, minced
2 teaspoons curry powder
1 tablespoon curry paste

2 teaspoons tandoori masala
1 teaspoon garam masala
175g tomato puree
15 green cardamom pods
1 (400ml) tin coconut milk
200g natural yoghurt
salt to taste

Ready in: 3 - 4 hours at 140c
Heat the butter and vegetable oil in a large ovenproof dish over medium heat. Stir in the chicken, onion and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the curry powder, curry paste, tandoori masala, garam masala and tomato puree until no lumps of tomato puree remain.
Stir in the cardamom pods, coconut milk and yoghurt. Season to taste with salt.
Cook at 140c for 3/4 hours until the chicken is tender and the sauce has reduced to your desired consistency. Remove and discard the cardamom pods before serving.

[elevenweekstogo]

Obviously scale up amounts

[Focusfocus]

Ooh fab saving that!! Drooling now! Most of DH folk also don't eat red meat so having a non red meat hot dish is important for us. Thanks all of you!