Viranjini Munasinghe

Cornell University
Ithaca, New York

Two Anecdotes:

1. My husband, David and I still remember fondly our first date—a Sid Mintz lecture on the Caribbean at Duke University almost sixteen years ago. That lecture resulted in marriage, two kids and a hamster!

2. I'll never forget how Sid, detecting my jitters before my first ever formal presentation, offered to sit through and be my lone audience for a rehearsal of a talk, which he had to listen to again the very next day—a gesture that epitomized Sid's generosity and dedication to students.

Mango Chutney Chicken


Chicken Thighs (1 large pack)
Lots of Onion (4 cups diced fine)
Lots of Garlic (1/2 cup diced fine)
Lots of Ginger (1/4 cup diced fine)
Mango Chutney (8 oz bottle)(you can use any interesting chutney)
Soy Sauce (enough to marinade chicken)
Sour Cream (1 quart)
Butter (1 stick, soft)
Chilli Powder (quantity can vary with desired degree of spiciness)


Chop the chicken thighs in half.
Marinate chicken in soy sauce, salt and pepper and refrigerate overnight.
Dice Onion, Garlic and Ginger as small as you can—it's a labor of love.

In a big bowl blend together sour cream, butter, chutney and chilli powder. Then add the diced onion, garlic and ginger and mix well. (Feel free to alter quantities according to your taste)

Lay chicken in a large oven proof casserole dish with some or all of the soy marinade.

Pour chutney mixture over chicken. Leave a little room in casserole dish so it won't boil over in the oven.

Bake at 350 for 2-3 hours. Broil at end until golden brown.