I often fall back on curry when entertaining. It is so easy to make the curries in advance as well as many of the accompaniments, then on the day it is just a case of preparing rice and breads. I made a Lamb Korma and a variation of a Chicken Tikka. The Korma recipe is one I have made before and really love- I found it on Pistachio en la cocina - a fabulous blog that I am often inspired to cook from. The post also includes recipes for rice with peas (a pilaf) and chapatis, both of which I have also made and which I made again for this meal. I made the curries and transferred them to slow cookers to keep warm and develop a little more in flavour. The chicken curry is very much my standby made up as I go along curry, and is never the same twice, so I won't bore you with that one!
To go with the curries I serve my lemon pickle (which works really well!), raita, poppadoms, bananas with yoghurt and coconut and a tomato, fresh coconut and coriander salad.
Rex grated the coconut, using my mother's genius coconut grater that she brought home from Rarotonga. He also made the chapatis and dessert......which was of course Chocohotopots. He is proving to be a very valuable asset in the kitchen!!!! (Just need to get him to clean up now!!)