Indian Dinner Party Menu and Recipes

I always wanted to have a reason to wear this!

Appetizers -
cold peel and eat shrimp, cocktail sauce
vegie sticks and Rosemary's Curry Dip

Entree -
BBQ'd tandoori chicken thighs
Raita
pappadums
basmati rice
red curried kale and chickpeas

Dessert -
vanilla ice cream
mango fruit salad
apple crisp

This menu served 12 people with lots of leftovers...

Curry Dip

3 T. mayo
3 T. plain yogurt
3 T. ketchup
3 T. liquid honey
1 T. curry (more if you like)
1 T. grated onion, optional

Mix all ingredients together and let meld in the fridge for at least 2 hours, overnight is better.

Tandoori Chicken Thighs

750 ml plain yogurt - not non-fat
3 T. curry powder
1 teas. chili flakes (optional)
1 T. chili powder
1 teas. salt

Marinate boneless skinless chicken thighs in yogurt mixture for 2 to 4 hours (no longer).
BBQ on a very hot grill until blackened and cooked through, serve warm. Can be frozen after cooked for a quick meal.

Raita

250 ml plain yogurt - not non-fat
1/2 large cucumber
3 T. chopped fresh mint
1/2 teas. salt

Grate cucumber, skin and all, and squeeze as much liquid as possible from it.  Mix with the other ingredients, let chill minimum 1 hour.

Red Curried Kale and Chickpeas

1 T. olive oil
2 cans chick peas, drained and rinsed
1 T. Red curry paste, hot
1 large onion, sliced
2 bunches kale, tough ribs and ends trimmed off, cut into bite size pieces, rinsed

Heat oil in large skillet.  Add in onions and red curry paste, saute until onions are translucent and lightly coloured.  Add in chick peas and saute until pan is dry.  Add in the rinsed and still wet kale, stirfry until wilted but still brightly coloured.