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: Southern Indian Chicken Madras

Ingredients

1 onion, peeled and quartered
2 garlic cloves
thumb-sized chunk of ginger, peeled
½ red chilli
1 tbsp. vegetable oil
½ tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1-2 tsp hot chilli powder (depending on how spicy you like your curry)
4 chicken breasts, cut into chunks
400g can chopped tomatoes
small pack coriander, chopped
rice, naan and mango chutney, to serve

Method

In a food processor, blitz onion, garlic, ginger red chilli together until it becomes a coarse paste.
Heat your vegetable oil in a large saucepan and add the paste, fry for 5 mins, until softened. If it starts to stick to the pan at all, add a splash of water.
Tip in turmeric, ground cumin, ground coriander and hot chilli powder and stir well, cook for a couple of mins to toast them a bit, then add your diced chicken breasts. Stir and make sure everything is covered in the spice mix.
Cook until the chicken begins to turn pale, adding a small splash of water if it sticks to the base of the pan at all.
Pour in chopped tomatoes, along with a big pinch of salt, cover and cook on low heat for 30 mins, until the chicken is tender.
Stir through a small pack of coriander and serve with rice, naan and a big dollop of mango chutney