Kofta (basically, meatball) is Khan’s competition-ready way to approach curry. Ground beef is whirled together with yogurt, aromatics and spices, lightly fried then dunked into a vibrant curry/stew fragranced with Kashmiri chili powder.
Holi Fest at George Mason University
The Sodexo team transformed Ike’s Dining hall into a Bollywood dream for the Holi Festival the featured Indian cuisine, cool decorations, henna artists and a dance team.
Butter chicken curry
Along with all the fixin’s, butter chicken curry totally stole the show at George Mason’s Holi Festival, with its warm mix of ginger, turmeric, coriander, crushed tomatoes and butter-cream over fluffy rice. Many students reportedly went back for seconds!
Vengayam chana
Chef Jonathan Pye of American Dining Creations (ADC) slow-cooks chickpeas in onion (vengayam) sauce, then serves over basmati rice with a flourish of nasturtium.
Shrimp vindaloo
Another one from ADC, this shrimp vindaloo is on the spicy side and served with micro coriander.
North Indian chicken curry
At the University of Dubuque, the Aladdin Campus Dining team simmers chicken thighs with onion, garlic, ginger, cumin, turmeric, cayenne and chiles, then adds canned tomatoes and yogurt at the very end of the simmer sesh.
Getting back to the foundation
Fluffy basmati rice at the University of Dubuque is the perfect sidekick to chicken curry.
Indian pork curry
Served with naan dumplings (great idea!) this curry was part of Sodexo’s Around the World event at Liberty University.
Competition curry
Hosted by SodexoMagic’s Chef Culinary Advisor Garry Garvin, students at Delaware State University put their cooking skills to the test at a new cooking competition on campus, Mystery Magic Cook-Off. Shown here, Crystal Lacy and Langston Staton created a curry dish using mystery basket ingredients.
Winning dish: “Indian Curry All or Nothing”
This dish won the judges admiration—and the contest—with its use of chicken thighs, curry paste (a great shortcut ingredient!), kale and parsnips.
