Chicken Korma

by James Magruder who gives us personalized instructions (He says that all amounts are approximate. He just throws stuff in.)

1/2 lb chicken sliced

1 small onion (or 1/4 cup onion flakes)

1/4 cup olive oil

1/2 tsp garlic salt

Stir-fry till chicken is done then add:

2 tsp coarse ground black pepper

1/2 tsp cayenne pepper, cinnamon, cloves,

nutmeg

1 tsp ground cumin

1 cup yogurt

1 pkg frozen vegetables (almost any kind. I have used spinach, french-cut green beans, peas and carrots, chopped broccolli, etc.)

Coconut version add:

1 cup (half a can) coconut milk

1/4 cup shredded coconut

4 tbsp tomato paste (or half a can of tomato

soup, or some ketchup or spaghetti sauce.... It is mostly for color.)

Pineapple version add:

1 cup pineapple juice

/2 cup crushed pineapple

4 tbsp peanut butter

2 tbsp brown mustard

Cook this all down until the liquid thickens. It should be ten minutes or so.

Some interesting optional additions:

chopped nuts (cashews, slivered almonds, sunflower seeds, etc.) mushrooms

dried fruit (apricots, raisins, dried cranberries, dried cherries, etc.)

You can also do the same recipe with other types of meat. I have used lamb, beef, pork, turkey; all are delicious.  (I know it sounds bizarre. Pineapple, peanut butter and mustard? Coconut and ketchup? Try it, youll like it....)