Curry experts I need your advice - bulk cooking!

[Mamabear04]

DM has asked me to cook a chicken curry and lamb curry for a family event. I've bought 4 times the amount of meat I usually would, does this mean I should increase the amount of spices by 4? Ie if I usually put 1 teaspoon of cumin would I then put 4 etc? Any advice for cooking in bulk?

Same as any cuisine, but with the proviso that have you actually cooked the recipes & like them ?
As an example, I've got an old Madhur Jaffrey cookbook that needs at least double the amount of all spices as it's been dumbed-down for what she thinks the English want.

I would say so yes. I always put extra in for luck if I'm following a recipe as usually recipes are really dull.

It was what they wanted at the time - her recipes were far too hot for a lot of people, as well.

But yes, you need at least 4 times the spices or it'll be blander than a pot of Coronation Chicken. And a shitload of properly caramelised onions.

I'd caramelise one large onion per 600g of meat, then depending on your preference add the spices. Normally one teaspoon of ground cumin per 600g plus another of ground coriander. Add ginger and garlic paste or at least just garlic paste too then your spices accordingly.
Will it be tomato based? If so once your spices have been cooked with a splash of water in the onions add chopped tomatoes (tinned), one 400g tin per kg of meat.
Served over rice or with naan bread

With a curry I always double the recipe for spices anyway. Keep tasting! Remember spices that have been in the cupboard a while won’t be as strong too.

Thanks for your advice! I'm planning on doing madhur jaffreys chicken tikka recipe for the kids and then a spicier slow cooked lamb curry which I kind of just improvise on and usually consists of onions, g&g, green chilli, fresh tomatoes, yoghurt, Cumin, corriander, turmeric, garam masala and chili powder. I'm hoping the weather stays nice so that I can pass the marinated chicken into DH to cook on the BBQ. Wish me luck!