As you know, Halloween is a big deal in our household.
It entails hours of giving out candy, followed by a delicious and heart-warming make-ahead meal shared with our family and friends.
The most important component is make ahead as we are all busy with our trick or treaters and enjoy catching up with our neighbors.
This year I decided to bring a touch of India to my menu by incorporating curry into recipes. In addition, Naan bread may round out this meal and is available for sale at all Indian markets on Long Island.
Thoroughly read the recipes, shop for the ingredients,(this will probably be most times consuming as you will want to go to an Indian Supermarket as well as Penzy’s.)
Set your table with Halloween, pumpkin or fall themes.
Dessert may be store bought Halloween cupcakes or caramel apples.
Following the directions and doing almost all the work ahead of time, frees you up to say, “Boo”!
Menu
Serves 8
So Easy Pumpkin Soup
Coconut Curry Chicken
Roasted Curry Cauliflower
Apple, Raisin and Curry Salad
Naan Bread*
Pumpkin Cupcakes*
So Easy Pumpkin Soup
2 boxes of Imagine
Pumpkin Soup
2 tsps. curry – I like “curry
now”available at Penzy’s
Yogurt Drizzle – optional
1. Heat soup according to package instructions. Whisk in curry. Head through.
2. To serve, ladle into bowls and garnish with a drizzle of yogurt, if desired.
Coconut Curry Chicken
Spray olive oil
10 chicken thighs
Kosher salt and pepper
3 shallots, thinly sliced
1 tblsp. minced peeled
fresh ginger
1 garlic clove, minced
2 tblsp. curry
13.5 oz. can coconut milk
13.5 oz. can water (you can
use the coconut milk can)
1 lb. baking potatoes, cut
into 6 chunks
1 can chick peas, rinse and
drained
1 cup frozen peas, defrosted
2 tbsp. fresh lime juice,
plus lime wedges for serving
1 tbsp. unsalted butter
1. Preheat the oven to 425 degrees. Spray a large pot with spray olive oil and heat. Season the chicken with salt and pepper. Working in 2 batches, brown the chicken over moderate heat, turning occasionally, about 8 minutes per batch. Transfer the chicken to a large plate. Add shallots and saute in the chicken drippings until translucent and golden, about 5 minutes. Stir in the ginger, garlic and curry and cook until fragrant, 1 minute.
2. Add the coconut milk, water, potatoes and chicken to the casserole and bring to a simmer. Cover and braise in the oven for about 1/2 hour.
3. Flip chicken, add the chick peas, cover and cook 1/2 hour more.
4. Stir in the lime juice and butter and green peas.
MAKE AHEAD: The braised chicken can be refrigerated overnight. Reheat gently.
Roasted Curry Cauliflower
1 head cauliflower, cut
into florets
1/4 cup olive oil
3 tblsp. curry – I like curry
now available at Penzy’s
1. In a large bowl, add olive oil and mix in curry. Add cauliflower and toss to coat. (Set aside for up to 6 hours).
2. Up to 3 hours before serving, heat oven to 425 degrees. Place cauliflower on a Silpat-lined baking sheet and roast in oven, stirring every 20 minutes. Cook until browned and soft. This will take about 1 hour from start to finish. When done, set aside for up to 2 hours.
Apple, Raisin and Curry Salad
1 apple, thinly sliced into
1/2 moons
1/2 cup green raisins
1 head lettuce – I like green
leaf, washed, torn into
pieces and ready to toss
1/2 cup your favorite
vinaigrette
1 tblsp. curry – I like curry
now available at Penzy’s
1. Up to 4 hours ahead of time, place the vinaigrette in a large bowl, whisk in curry. Add apples and green raisin and thoroughly coat. (This will prevent the apples from turning brown.) Refrigerate until serving.
2. Just before serving, add the lettuce and toss. Serve.
Alexandra Troy is owner of Culinary Architect Catering, a 32-year old Greenvale-based company, specializing in private, corporate and promotional parties. For more photos and presentation ideas, follow Culinary Architect Catering on Facebook.
