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Winter Edition
Volume 97, Number 3


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International student dinner
In a daily expression of hospitality, Anthony Thomas '06 (right) and his friends prepare and partake of the evening meal together.

Favorite recipes with an international flair

Anthony Thomas '06 shares some of the "dinner club's" favorite recipes

Korma Chicken

(Indian dish - we made some variations)

1/2 jar korma - (dependent on amount of chicken. Korma is a mild curry, often made with yogurt sauce, cream, or nuts. )
1 ripe mango - crushed to pulp
1/4 c. brown sugar
2-3 Tbsp. teriyaki sauce (substitute is oyster sauce)
1/2 bunch cilantro leaves - ground (only use half the bunch)
4 cloves garlic, crushed and minced
1/2 c. lemon juice
Hot pepper to taste
1 Tbsp. salt
1/8 c. curry powder
2 Tbsp. cumin
8-10 pieces chicken drumsticks

In a bowl, mix the ground cilantro, garlic, lemon juice, hot pepper, salt, cumin, and curry powder. Add chicken and mix together. Let marinate for at least 45 minutes. Melt 1-1/2 Tbs. of butter in a small saucepan. Add teriyaki sauce, brown sugar, and crushed mango until paste. Cook mango mixture for 10-15 minutes or until it liquifies. Add 2 Tbsp. oil to a frying skillet and heat (medium/high). Add chicken, marinade, and mango and cook for 20 minutes. Turn the chicken over periodically throughout the 20 minutes (if not watched closely, it burns). Pour the korma on top of the chicken, making sure to cover each piece of chicken. Cook another 10 minutes and turn over the chicken. Let cook until done.

See the recipe for Chapati or send us your recipes!

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