I've offered to cook katsu chicken curry for 12 people and have just realised I have no clue how to do this!

[serendippity]

I know how to make katsu chicken for 4, and have doubled recipes for slightly larger groups before, but I find nothing ever seems to taste the same by just doubling! Does anyone have a recipe for 12 people that doesn't involve making the same sauce 4 times?? Or should I just bite the bullet, do it in small batches then just whack it all in a saucepan to combine it all and hope the flavour stays the same? I have no idea why I offered to do this 🤦 anybody used to cooking for larger numbers have any suggestions at all? Or a better recipe I could do for 12? Thank you in advance, please help save my sanity! 😊

I think you are confusing korma with katsu

I agree re buying the S&B curry blocks. M&S crispy chicken tenders are good and sometimes on offer multi buys

Are you joking it would cost a fortune

OP just scale up, Im not sure what the issue is?

You just need to make sure you have a pot big enough, hob space and oven space depending on how you're cooking it.

Sides are naans, rice, raita/fresh chutney things, in bowls.

Katsu. From Japan.

@ Sunshineandgrapefruit

It's not bland! The S&B range varies from mild to extra hot. I buy the medium/hot and hot versions and mix the two

I Cheat and use this roux from the shop and this recipe from Ruby Tandoh. You put the raw ingredients in the pan and the water and cook off for fifteen minutes, then add in the roux block and cook for a bit longer. Serve with breaded fish/meat of choice and jasmine rice. Each block will do 4-6 portions, sauce freezes really well.

https://g.co/kgs/cKwRzEB