Irish-Chinese Style 4-in-1

My own home made Irish-Chinese Style 4-in-1

Ingredients

1 medium onion chopped
2 small to medium chicken breasts diced
2-3 tablespoons curry powder (I use Madras powder)
Tablespoon Turmeric (optional for more colour)
1 cup of rice
2 cups water with dissolved chicken stock cube(s)
1 cup of milk
3 teaspoons of plain flower (gluten free plain flour works well too my coeliac friends)
2 medium potatoes (or use oven chips if you're in a hurry)
2 teaspoon oil
Salt

Method

Chips: Slice potato into chip sticks and season with some salt and bake in fan oven at 200 degrees Celsius in a baking tray with preheated oil (about a teaspoon) for 40 - 50 minutes depending on how thick they are.
If that sounds like too much work use oven chips.

Rice: Cook rice as per instructions on package. I used basmati rice and I usually add a veg or chicken stock cube for flavour and its ready in 10 minutes.

Curry: Fry onions and chicken in a saucepan with some oil for 2 min on medium-high heat. Add curry powder and fry for 1 minute. Frying the spice for a minute activates it's flavour but be careful not to burn it - stir constantly. Add chicken stock and stir. Add milk and bring back to simmer. Add Tumeric if you like. Cook for about 20 - 25 minutes, stirring occasionally until chicken is cooked through . Salt to taste if you think it needs it. Add flour to half a cup of cold water and stir until smooth and there are no lumps. Add to curry and stir well until the sauce thickens up.

Get your Chinese disposable lunch box you saved from your previous take away (everyone does that right? If you didn't use any small lunch box) and add rice and press it in. Layer over with chips and then add your chicken curry over that. Ready to serve!

My two cents
Don't you just get tired of pretentious food blogs that make you read a load of pretentious nonsense before they get to the part that tells you how to cook the damn thing? I won't do that. If i want to toot my own horn I'll politely wait until the end where you don't have to read it. Watch this space for more good food where we can spend less time reading and more time eating.

Peter van der Linde