Chicken or Shrimp Korma

     This recipe is from my friend "Anonymous in Arkansas." Anonymous is a wonderful cook. (You may have noticed that she's also a great contributor of poems in anthologies.) If Anonymous in Arkansas says it's good, it's good

Ingredients:

8 chicken thighs or medium sized breast halves
3 tablespoons curry powder
1 teaspoon salt
1 tablespoon ground coriander
2 teaspoons ginger root, minced
3 cloves garlic, minced
1/2 teaspoon crushed red pepper
1 teaspoon lemon juice

     Mix and pour over chicken; turn to coat each piece. Cover and let stand at room temperature for 30 minutes

2 tablespoons olive oil
1 medium onion, chopped
1 large tomato, chopped
2 bay leaves
2 or 3 oz. raisins

     Saute onion until golden. Add tomato and bay leaves. Saute 5 minutes. Add chicken mixture and cook 30-40 minutes. Add raisins the last few minutes.

Korma with Shrimp

     Cook onion-tomato-bay leaf sauce until very well blended, about 10 minutes. Then add shelled and deveined shrimp, which have been mixed with the korma sauce. Do not let them stand at room temperature, and cook only until the shrimp turn pink; otherwise they will be tough.

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