I've started a recipe for an informal dinner tomorrow night and guess I didn't think it through. It's for Kerala-style Chicken Curry from Madhur Jaffrey's Curry Easy, whereonions, garlic, ginger are sauteed in oil, mustard and cumin seeds before skinless chicken is added. Then it is simmered in water until the chicken is done. The liquid is then cooked down, and coconut milk is added.
The chicken is tender, and it tastes and smells good--but it looks pretty unappealing and not something I am going to be happy serving to guests. It basically just looks like boiled chicken with spices floating in the ever so slightly colored (brownish gold from the mustard seeds and browned onions) water. I wonder if I should remove the bones to make it prettier, or if it will be ok once I add the coconut. I don't know what I expected, but not this. I was planning on serving it with red thai rice, or maybe just basmati, along with some butternut squash in cubes and seasonings and making some poori. Maybe I should add the squash to the chicken dish instead to liven it up?
Ideas or suggestions?