Nigel Slater, Observer 2001
follow the recipe here,
I've tweaked & it never tastes as good
4 chicken pieces, breasts here or thighs
freshly ground black pepper
1 tbsp groundnut oil
2 medium onions, roughly chopped
3 plump cloves of garlic, crushed
2 tbsps curry powder, from a recently-opened tin, or my vindaloo paste here
1/2 tsp ground cinnamon
half a tin of tomatoes
250ml chicken stock
100ml double cream
juice of 1/2 lemon
- Rub salt and pepper into the chicken. Heat the butter and oil in a shallow pan, add the chicken and cook till the skin is golden. Add the onions and garlic and cook over a medium heat until soft, about 7 or 8 minutes.
- Stir in the curry powder and cinnamon. Cook for 4 minutes until the spices are cooked. Add the tomatoes and the stock, then simmer until the chicken pieces are tender and cooked right through, about 15 minutes.
- Stir in the cream. Taste the sauce. Add salt and pepper and the lemon juice, a little at a time, tasting as you go. Simmer for 1 minute, then serve hot, with basmati rice.
and home made aloo parathas