So far most of September seems to be good for me, except for September
15 and thereabouts, as my niece is getting married that day, in
Quarryville PA... Richard's 50th HS reunion is October 5-6, so that's
out also... And sometime in Sept or Oct (probably Oct) I'll have my Fall

Are there dates when you figure the board
meeting will definitely not be?

Board Meeting for Boyd Pond.... And so far, August is open...

The Hafflys seem to be out for the first
half of August, which is kind of hot and
sticky anyway. Speaking of hot and sticky
(I don't know why this masala marinade uses
three different kinds of capsicum, btw) -

Chicken tikka masala
categories: English, Indian, American, main, poultry, airline
servings: 6 to 8

h - Chicken and masala marinade
2 lb boneless skinless chicken breast
4 cloves garlic, finely grated
1 Tb ginger, finely grated
2 ts chile powder (hot or sweet, pref Kashmiri)
1 c Indian or Greek yogurt
1 ts turmeric
1 ts sweet paprika
1 ts garam masala
3/4 ts cumin
1/4 ts cayenne
1/4 ts cardamom
1/4 ts black pepper
1 ts salt
h - Sauce
2 Tb canola oil
3 cloves garlic, finely grated
1 Tb ginger, finely grated
2 serrano peppers, seeded, chopped fine
1 lg onion, sliced thin
1 ts chile powder (hot or sweet, pref Kashmiri)
1 ts cumin
1 ts garam masala
1/2 ts turmeric
1/2 ts cardamom
3 cn crushed tomatoes (15 oz each)
1 ts sugar
1/2 c heavy cream
s, p
h - Garnish
1/4 c heavy cream to drizzle
cilantro sprigs or chopped leaves
steamed basmati rice

Combine masala marinade ingredients. Cut
chicken in bite-size pieces and add to
marinade, stirring to coat. Cover and
refrigerate overnight.

Heat the oil over medium-high heat in a
large heavy pot until shimmering. Lower
heat to medium-low and add garlic, ginger,
serranos, and onion. Saute until soft, 5
to 8 min. Add spices and cook another 2
to 3 min, stirring constantly.

Add tomatoes and sugar. Cover partially
and continue cooking until sauce thickens,
10 to 15 min, stirring occasionally. Add
1/2 c cream and cook 5 min.

Preheat broiler with a rack about 6 in
from the heat. Lay the chicken pieces in a
single layer on a baking sheet lined with
nonstick foil. Cook chicken, turning once,
10 to 15 min until just cooked through and
browned in spots

Stir the chicken and accumulated juices into
the sauce and simmer, partially covered, for
10 min, stirring frequently.

Drizzle with cream and garnish wtih cilantro.
Serve with steamed basmati rice.

Gerry McLoughlin, United Airlines
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