Posted by in Features.

Congratulations to Christine Keaney, Lakeview, on winning Galway Federation section of the National Healthy Competition sponsored by the Health Promotion Unit, Department of Health & Children and also by An Bord Glas. Christine came second in the country for making a healthy recipe for under £4 and was presented recently in Dublin with a Waterford Crystal Glass and Candle Holder and Candle, designed by John Rocha. Christine entered her recipe through the I.C.A. (Irish Countrywomen’s Association) in which she is actively involved.

Nationally, the I.C.A. donated in excess of £130,000 towards the new M.I.B.B. (Minimally Invasive Breast Biopsy Service) which was launched recently, a fact which many people might not be aware of. The MIBB cost £250,000. This service will dramatically reduce the trauma for women patients who have to have further tests because suspect changes have been found in breast tissue. It will mean less invasive surgery for removal of tissue and the new equipment will mean that a biopsy can be done under local anaesthetic and a woman can return home within hours, rather than spending a day or two in hospital.

Credit is due to organisations such as the I.C.A. for involvement in worthy causes. The I.C.A. is very active throughout Ireland and people have learned a wide range of skills and the social interaction is of great importance Christine learned to play bridge through the I..C.A. and enjoys the game immensely. In fact, since joining the I.C.A. she tells me she has not enough hours to fill her days! The following is the winning recipe.


  • 2 Boneless Skinless Chicken Breasts
  • 1 Clove Garlic Crushed
  • 1 cm piece Root Ginger finely chopped
  • 1 small fresh green Chilli, deseeded & finely chopped
  • 1 Dstsp Tomato Puree, 3 tsp. low fat yogurt
  • ½ tsp. each Turmeric, Garam Masala
  • 1 Dstsp Lime juice



  • 2 Large Tomatoes
  • Small red onion
  • ½ Cucumber
  • 2 tbsp. chopped Coriander



Preheat oven to 375º, gas 4. Mix together garlic, ginger, chilli, yogurt tomato puree, tumeric, garam masala and limejuice.

Wash and dry chicken breasts and place on a baking tray. Brush yogurt mix over the chicken and bake in over for 30–35 mins.

Wash and prick 2–4 potatoes and place high in oven. I usually finish baking in microwave, as chicken is ready before them.

Make relish. Finely chop tomatoes, cucumber, onion and coriander and mix together. Season and chill until required.

Drain the cooked chicken and serve hot with relish and baked potato.

It is also nice cooled, chilled and then sliced as part of a salad.