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Friday, March 12, 2010

Indian Inspired Dinner Party - Part 2

Before I go into the details, you should probably see what happens before the food is put out. Hello, my name DrDrama and I am completely Type A when it comes to parties...


If you click on the picture, you can see that I have labeled notes to show what goes into what dish.

Dishes are a combination of Fiesta Ware, HomeGoods and Old Time Pottery.


Drinks: Orange-Pineapple and Strawberry-Kiwi Spritzers (equal parts juice and club soda)
Drink Carafes: Target - love them.

Most of our vases are still in storage, so I used an improvised version with our champagne bucket.  It was one of those things that we got for our wedding and almost never use. Except for flowers.
I love my husband. He got the flowers for me. But I forgot to tell him that white is a traditional color or mourning in India. Next time.


On the menu: 
  • Sparkling Fruit Juices
  • Pita and Roasted Pepper Hummus (I know - Middle Eastern, not Indian - but made from chick peas, a common South Asian ingredient)
  • Butternut squash-apple soup
  • Green Peas
  • Chicken Curry
  • Basmati Rice
  • Chicken Satay with dipping sauces
  • Fruit Sorbets
Butternut Squash Soup- served in mini teacups

 My fake-out version of chicken satay. I literally threw this party together (minus the chicken curry) in 90 minutes after work.  I didn't have time to make real satay.  Chicken tenders on skewers = satay.

Dipping sauces were honey mustard (3 parts Grey Pupon Dijon Mustard and 2 parts honey) and peanut dipping sauce - recipe below

Chicken Curry

  • 3 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons curry powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1 bay leaf
  • 1/2 teaspoon grated fresh ginger root
  • 1/2 teaspoon white sugar
  • salt to taste
  • 2 skinless, boneless chicken breast halves - cut into bite-size pieces (I used chicken leg quarters)
  • 1 tablespoon tomato paste
  • 1 cup plain yogurt (or vanilla yogurt if you forgot the plain, like me)
  • 3/4 cup coconut milk
  • 1/2 lemon, juiced
  • 1/2 teaspoon cayenne pepper
  1. Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
  2. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
Spicy Peanut Dipping Sauce

  • 1/2 cup natural creamy peanut butter
  • 1/4 cup low-sodium chicken broth
  • 3 tablespoons low-sodium soy sauce
  • 1 1/2 tablespoons brown sugar
  • 1 1/2 tablespoons minced fresh ginger
  • 2 tablespoons lime juice
  • 1 teaspoon minced garlic
  • 1/2 teaspoon chili flakes
  • 1 teaspoon red curry paste
  • 1 shallot, peeled and roughly chopped
Place all ingredients in blender and blend until smooth. Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.

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