Ian spent his young formative years in darkest Kenya with his family. Eventually the bite of a malaria mosquito changed his outlook on life. Some say warped others just say weird, his sausage and banana sandwiches being one of the weirder ones.
A manservant called Poota gave this recipe to his Grandmother, her to him and him to me. He has replaced the original herbs and spices for Patak's Madras Curry Paste, but swears that it is as close to the original as you can get.

Chop your onion up and gently fry it with the garlic. Add 2 chopped up chicken breasts and fry those until they are sealed. Slam in 8 tablespoons of the curry paste with the vegetable stock cube and cook for a few minutes. Throw in the tin of chopped tomatoes and a handfull of sultanas. Cover and simmer for about half an hour. If it reduces too much, throw in some lager. I always find curry tastes better when it has been reheated, so make it the day before.

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