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.