How do I make curry chicken for 10-12 people?

Question

Does anyone have any good curry chicken recipies? Is it possible to make it in a crock pot?

Answer 1

There are a variety of recipes and I would suggest looking online for one that suits your taste. Increase the recipe according to the number of guests.
I will suggest however that India food is not that expensive...consider ordering from a local shop. If you are entertaining that many people take some of the strain and pressure off yourself and let someone else do the cooking....and enjoy! :)

Answer 2

Depending on how much they eat. Double this recipe would be enough, I think.
Prep Time : 10min
Cook Time : 25min

Feel free to use chicken thighs instead of breasts, and to replace the curry paste with 1 tablespoon curry powder if needed. For extra flavor, try cooking the rice in chicken broth or coconut milk.

Serves 4
INGREDIENTS:
1 pound chicken breasts, boneless, skinless
2 potatoes
1 red onion
2 tablespoons oil for stir-frying
2 tablespoons curry paste (traditional Indian yellow curry paste is best)
3/4 cup chicken broth
1 teaspoon granulated sugar
Salt and pepper, to taste
1 cup long-grained rice
1/2 teaspoon ground coriander, or to taste
PREPARATION:
Chop the chicken into 1 1/2 inch pieces. Peel the potates and red onion. Cut into pieces approximately the same size as the chicken.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil to the heated wok.

Crock Pot Chicken Recipe
When the oil is hot, add the onion. Stir-fry until the onion is softened and translucent. Add the curry paste and stir-fry until fragrant (about 2 minutes). Add the chicken and potato and stir-fry for about 5 minutes so that the chicken is browned and coated with the curry paste.

Add the chicken broth, sugar, salt, and pepper, cover, and simmer over low heat for about 15 - 20 minutes, making sure the chicken is cooked.

While the chicken is simmering, cook the rice. In a medium saucepan, bring the rice and 1 1/2 cups water to a boil, uncovered, at medium heat. Turn the heat down to medium low. Cook the rice, partially covered, until the water is absorbed and you can see holes or "craters" in the rice. Turn the heat down to low, cover tightly and simmer for another 15 minutes.

Taste the curried chicken and adjust the seasoning if desired. Serve hot over rice. Sprinkle the ground coriander over top.

Variations
Traditionally, the dish is made with a whole cut up chicken, with the bones left in.

Nutritional Breakdown per serving (based on 4 servings, with chicken broth and without the rice): 285 calories (kcal), 16 g Total Fat (24 percent calories from fat), 23 g Protein, 13 g Carbohydrate, 53 mg Cholesterol, 341 mg Sodium; 2g Fiber. Note: Using chicken broth instead of water in the sauce makes little difference to the calorie count, but it does raise the sodium level by nearly 150 mg.

Answer 3

If you are determinded to do the cooking yourself then you would need two chickens about 1-1/2 kg. each. Using as lettle vinegar as possible grind 6 large red chillies (remove the seeds), 2 inch piece each ginger and garlic, 1 tsp. tumeric, 1 tsp. zeera powder (cumin), 1 tsp. corriender powder, 2-3 tsps garam masala, salt to taste. Fry about 5 large thinly sliced onions til golden brown. Add chicken and fry nicely stirring well. Add masala and fry. Now add a little tamarind juice. You could increase or degrease the spices according to your taste. Lastly throw in 2 whole green chillies. Serve with rice.

Answer 4

Make it for 2 people, then do that 5 times.

Answer 5

10-12 people? There will always be one who doesn't like curry chicken.

Answer 6

dont make it buy it