Rev. Peanut's Irish Chicken Curry

Irish Chicken Curry:

Necessary Items:

1 large onion, or 2 medium ones, according to the mathematical equation: 1 large onion = 2 medium onions.

2 chicken breasts

2cm ginger

4 cloves garlic

3 tablespoons of peanut oil

200ml coconut milk

200ml chicken stock

A handful of fresh chopped coriander

Juice of one lime

A number of peas

2 tablespoons of curry powder

White pepper

Salt & pepper

A couple of Ghost Chillies

A shot of whiskey. Jamesons will do nicely

How to do it:

(Serves 2)

1. Slice the chicken breasts diagonally into ½ cm thick strips.

2. Chop the onion into 1cm cubes. Finely chop the garlic and slice the ginger into thin strips.

3. Heat 2 tablespoons of oil in a pan and cook the chicken until browned on both sides. Remove the chicken from the pan and put on a plate. Place the plate in a location that would protect the chicken from being savaged by any random, passing beagle.

4. Put the rest of the oil in the pan and add ½ the onion. Sautee until caramelised and then add the rest of the onion. Continue to cook for another couple of minutes and then add the garlic, chillies and ginger.

5. Pour yourself a beer.

6. Add the salt and peppers and curry powder and stir it up, little darlin’, stir it up. Come on baby, come on and stir it up.

7. When your nasal passages transmit the message that the situation really couldn’t get much more flavoursome, add the coconut, lime juice and whiskey, just to prove them wrong, and bring to the boil. Reduce the heat and add the peas and chicken stock and simmer gently for about 10 minutes.

8. Retrieve the chicken. If you have forgotten where you put it, draw a straight line from the beagle’s nose in the direction in which it points. The chicken will be pinpointed with military precision. Add the chicken to the pan and simmer, uncovered, for 15 minutes.

9. Put your shirt back on and remove the curry from the heat. I would suggest leaving it for a couple of hours and heating it up when you are ready to eat.

10. Sprinkle the coriander on top just before serving.

Tastes even better the next day. Particularly if you invent the “chicken curry sandwich”. With mayonnaise.