Your VP for Diversity and Inclusion, Bobbie, has been working hard on diversifying the food in our canteens alongside the wonderful people of the DCU Canteen! Each week there will be a special dish from a new country 🌍

You can get your Canteen Culture Feature meal for €5 plus a bottle of water in the Main Restaurant on the Glasnevin campus!

This week’s dish: Bangladesh Bengali Chicken Curry 🇧🇩

The story goes that this curry gets its name from a steamer that ferried people across the river that runs through Bangladesh and India. It was believed to have been cooked by Muslims employed as chefs on these "Goalondo-Narayanganj" steamers in the days before India was partitioned.

Ingredients

Ingredient Checklist

2 tablespoons olive oil
2 large onions, diced
1 tablespoon ginger-garlic paste
2 large tomatoes, diced, 2 large potatoes skinned & diced
1 teaspoon cayenne pepper, curry powder, garam masala, turmeric, cumin
4 skinless, boneless chicken breast halves - cut into bite-size pieces
100g fresh basil

Method

Step 1

Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onions in the hot oil until translucent, about 5 minutes. Add the ginger-garlic paste and continue cooking another 5 minutes. Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes. Season with the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir another 5 minutes.

Step 2

Add the chicken and potatoes to the mixture in the skillet; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the centre, about 20 minutes. Sprinkle the chopped basil over the mixture and continue simmering another 10 minutes. Serve hot.