Free curry serving calculator. Enter servings to find the chicken in grams and the curry sauce in millilitres you need for curry.
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Enter servings. This calculator allows 150 grams of chicken and 150 millilitres of sauce per serving.
How much chicken per person in a curry is the core question, and this curry serving calculator uses a fixed rule: 150 grams of chicken and 150 millilitres of curry sauce per serving. How much curry sauce per person in ml is therefore 150 millilitres, which is about 5 fluid ounces. Competitor guides put cooked chicken curry at about 120 to 150 grams per person, or 4 to 5 ounces, and our 150 grams is raw chicken weight, which cooks down to about that range after yield loss. That makes the calculator rule consistent with the competitor consensus, not above it.
Chicken curry raw vs cooked weight matters because chicken loses about a quarter of its weight in cooking. Boneless thigh vs breast curry yield differs: boneless breast yields about 74 percent, so 1 pound cooked needs about 1.35 pounds raw, while boneless thigh yields about 82 percent, so 1 pound cooked needs about 1.22 pounds raw. Bone in thigh yields about 64 percent, drumsticks about 61 percent, and whole cut up chicken about 58 percent. Best chicken cut for curry is usually boneless thigh, since it stays tender, yields more cooked meat per raw pound, and tolerates simmering better than breast, which can dry out.
What is a serving size of chicken curry? It depends on service style. Curry serving size in ounces runs: lunch curry bowl about 4.8 to 5.2 ounces cooked, dinner main about 5.6 to 6.1 ounces cooked, buffet line about 5.0 to 5.5 ounces cooked, party buffet about 5.3 to 5.8 ounces cooked, curry only about 6.8 to 7.4 ounces cooked, and sampler plate about 4.2 to 4.8 ounces cooked. For the full curry with rice, a main serving is about 8.5 to 9.5 ounces for an adult, a buffet serving is about 7 to 8.5 ounces, and a curry bar serving is about 10 to 11.5 ounces. How many cups of curry per person is therefore about 1 cup for a main serving with rice, or about 1.5 cups for a curry only meal.
Curry recipe amounts from this calculator, used here as your curry crowd planner: 4 servings need 600 grams of chicken and 600 millilitres of sauce. Ten servings need 1500 grams and 1500 millilitres. Twenty servings need 3000 grams and 3000 millilitres. Fifty servings need 7500 grams and 7500 millilitres. How much chicken curry for 20 people? At the calculator rate, 3000 grams of chicken plus 3000 millilitres of sauce. How much curry for 25 people? About 3750 grams of chicken and 3750 millilitres of sauce. How much curry for 50 people? About 7500 grams and 7500 millilitres. A competitor crowd table for raw chicken runs: 20 guests need about 9.3 pounds for a dinner main, and 35 guests need about 16.2 pounds.
How much rice per person with curry is about 0.75 cup cooked rice as a side, or about 5.5 ounces cooked, while a rice dinner serving is about 1 cup cooked. How much rice to serve with curry per person in dry terms is about 50 grams raw rice per person for a party table. One kilogram of chicken curry serves about 5 adults on one home guide, and 1 kilogram of cooked rice serves about 8 adults. Sides that suit curry are naan or roti, cucumber and tomato salad, and pickles. With heavy rice and naan, guests eat less chicken per person, so the calculator total becomes a generous plan, not a minimum.
How many hotel pans of curry for 40 people? A half hotel pan holds about 6 quarts, or about 13.2 pounds, serving about 22 to 24 portions, while a full hotel pan holds about 12 quarts, or about 26.4 pounds, serving about 44 to 48 portions. So 40 people need about 2 half pans or 1 full pan. Curry ladle size for buffet service is usually a 4 fluid ounce ladle, giving about 4.4 ounces of finished curry per ladle, while a cup measure is 8 fluid ounces. Pre portioning with a 4 ounce ladle stops the first guests from taking double helpings and leaving the last guests short.
How do you scale curry for a party? Multiply the per serving rule by the guest count, then adjust for the room. Children eat about 60 to 65 percent of an adult portion. How much curry for a buffet is lower per person than a plated dinner, since buffet guests take smaller helpings alongside other dishes, but add a 10 to 15 percent buffer for seconds at a self serve table. Curry chicken for 30 people at the calculator rate needs 4500 grams of chicken and 4500 millilitres of sauce, and for a party where curry is the only main, add another 10 percent. Winter gatherings eat about 10 to 15 percent more protein than summer gatherings.
Curry is a great party dish because it keeps well and tastes better hours later, and the paste can be made in advance. Make it the day before, cool it within 2 hours, refrigerate it, and reheat it gently with a splash of water if the sauce thickens. How many calories in chicken curry with rice? About 400 to 500 calories per standard serving of 1 cup curry plus 1 cup cooked rice, with about 25 to 30 grams of protein, on a nutrition guide. Is chicken curry keto friendly? Only with cauliflower rice instead of rice, since rice itself is high in carbohydrate, though the curry alone is lower in carbohydrate. A lighter serving is 1 cup curry with 1/2 to 1 cup cooked rice.
About 150 grams of raw chicken per serving in this calculator, which cooks down to about 120 to 150 grams of cooked chicken, matching competitor guides.
About 1 cup of curry plus 1/2 to 1 cup of cooked rice per person for a main serving, or about 8.5 to 9.5 ounces of curry for an adult.
About 150 millilitres per serving in this calculator, which is about 5 fluid ounces of sauce.
Buy by the cooked target, then convert with cut yield. For 20 people at a dinner main, competitor tables suggest about 9.3 pounds of raw chicken, close to the calculator total of 3000 grams.
Boneless thigh is usually best: it yields about 82 percent cooked meat, stays tender during simmering, and tolerates reheating better than breast, which yields about 74 percent and can dry out.
About 0.75 cup cooked rice as a side, or about 1 cup cooked rice for a rice dinner, which is about 50 grams of raw rice per person.
About 2 half pans or 1 full pan. A half pan serves about 22 to 24 portions, and a full pan serves about 44 to 48 portions.
Multiply the per serving rule by the guest count, count children at about 60 to 65 percent of an adult, and add 10 to 15 percent for seconds at a self serve buffet.
Only with cauliflower rice instead of rice. The curry itself is lower in carbohydrate, but rice adds most of the carbohydrate in a standard serving.
About 400 to 500 calories per standard serving of 1 cup curry plus 1 cup cooked rice, with about 25 to 30 grams of protein.