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Curry recipe for 12??

(13 Posts)
octopusrus Tue 12-Dec-17 12:18:24

Help! My slow cooker isn't big enough so going to have to make something the day before and try and fit it in the fridge...

Anyone have any great recipes for a bulk curry??

OP’s posts: |
danTDM Tue 12-Dec-17 12:26:31

I like sweet potato and lentil. Pop peas in at the very end for colour!

I always use Pataks curry spice mix thingy.

So, for 12 I'd chop up 5 or so onions, fry off, add the curry paste, then add chopped sweet potatoes (probably six>?) and lentils and top up with water and simmer. I then normally semi blend it with a stick blender. Frozen peas at the end for colour. Coriander if you're feeling fancy!

Big pot of rice, and it's filling, nutricous and cheap and easy!
6 naan breads too? Maybe empty a pot of mango chutney in a bowl.

The trick is the Pateks curry paste though! Can't make my own.

octopusrus Tue 12-Dec-17 12:33:18

Thanks dan - is it a particular Pataks one you'd recommend? Seems to be loads of them!

Was going to do chicken but struggling to work out how much I'd need....

OP’s posts: |
NoStraightEdges Tue 12-Dec-17 12:44:20

I have a wonderful curry recipe that could be scaled up really easily. I'd also make a mild daal to supplement too. With poppadoms and some home made raita you'll be laughing!

Curry in the quantities for 12

4 tbsp ghee, heated
Add 5 chopped onions and cook on medium heat until transparent and starting to colour. Grate in 6/7 cloves garlic and a generous piece of peeled ginger. Cook for another minute
Add 4 cartons of passata
Plus 200 ml water. Bring to the boil.
Add 3 Tbsp ground almond and 2tbsp desiccated coconut
Add 2 tbsp each of ground cumin, ground coriander and garam masala.
Add 1 tbsp turmeric
1 tsp cinnamon
And chilli powder to taste (at least 2 tsp) and salt and a spoon of sugar.
Cook on medium for another 15/20 minutes.
Now add (precooked) veg or meat
And cook for another 10 mins
Then put in fridge. Reheat and finish with a good dollop of yoghurt and a good splash of cream.

Raita-add mint sauce to yoghurt to taste.


Rinse red lentils.
Boil with water, bay leaves and tumeric.
Once cooked add a stock cube and some salt.
In a frying pan heat up oil and cook off spices to taste (cumin, coriander and garam masala) till they foam.
Pour into the daal and stir.

Fellia Tue 12-Dec-17 12:47:06

OP remember you will only need one small magical mumsnet chicken

CheekyFuckersAreEntertaining Tue 12-Dec-17 12:53:31

That sounds fab. Copied and pasted to notes now. Thanks @NoStraightEdges

NoWayInn Tue 12-Dec-17 13:01:00

Do you make curry often? If so you'll have all the spices in. If you don't have the spices then chuck in a bought curry paste of the flavour you prefer.
If you wanted to do chicken then you'd need about 4lb or 2 kilos for 12 people. You could use less meat and add something like sweet potato or butternut squash.
I use a recipe DS1 gave me which he used to cater for vast numbers at uni. It's for beef which I much prefer to chicken, if you use chicken it won't need as long to cook (about half).
If your slow cooker isn't big enough do you have a giant casserole dish? If so you can cook in the same way as a slow cooker. Just put in oven on very low setting for 6 to 8 hours. I don't see any point in doing day before as reheating would still take a while.
This is a very simple recipe, if you like it very spicy add more chilli. Adjust quantities in ratio for 12.

Easy Beef Curry

Serves 6 hungry people

2 lbs stewing beef
2 tablespoons oil
3 garlic cloves, minced
1 large onion, chopped
I diced chilli
1 (13.5 oz / 400 ml) can full fat coconut milk)
Half a tube tomato paste
4 teaspoons garam masala
1 teaspoon curry powder
1 teaspoon chili powder
2 tablespoons cornflour
1 teaspoon salt
¼ teaspoon ground black pepper


Heat oil in a frying pan over medium-high heat. Brown the meat and transfer it to the casserole dish or slow cooker.
Add all the other ingredients apart from flour to the pan and heat through. Pour over the beef.
Place in preheated oven at 150C for about 8 hours. If you want it a little quicker increase the temperature a little.
When ready, sprinkle with chopped coriander and serve.

octopusrus Tue 12-Dec-17 13:49:42

Haha fellia good point grin

NoStraightEdges that is hugely helpful re the measurements, thanks so much! The recipe looks great. The daal recipe looks super easy so I might try to do that as well if I have time....

NoWayInn yep I do have pretty much everything already so will just need to buy chicken/tomato stuff. Really like the look of your recipe too!

OP’s posts: |
kateandme Tue 12-Dec-17 14:18:11

Octopusrus I fear you will hate my "fail" recipe becasie I'm going to say(admit) we use jar sauces.and really actually rather like them.seomtimes when scaling up we add more spice like cumin or some cardomum pods and aother tins of tomatos or coconut milk. but mixing a jar or rogan josh and tikka misala has been great success here for when feeding a crowd.
boneless chicken thighs are great for choppingup in using.they are more flavour and say two big packs.
pack out with naans.popodums.riata.
what about some pickle we love the one you get a the curry house which is basically mince sauce chopped cucumber and red onions.

Penguin27 Tue 12-Dec-17 17:36:35

Hairy Bikers curry for a crowd! Easy peasy and tasty too smile

doctorcuntybollocks Tue 12-Dec-17 19:40:24

Madhur Jaffrey's Khatte Chhole is one of my favourite Indian dishes:

The stated quantities make about six portions, so just double them.

octopusrus Sun 17-Dec-17 22:46:55

Thanks very much for the replies!

OP’s posts: |
Mondrian Mon 18-Dec-17 18:54:35

I like to use boneless, skinned thighs for chicken curry. I used 12 thighs cut into quarters for a serving of 10. I like to use fresh green chilli to counter the powdery taste of spices and always top it with chopped fresh coriander for a double dose of freshness.

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