Chicken with Spices and Cream

This Nigel Slater recipe uses an ingredient we’re not used to seeing in his recipe books – or anyone else’s for that matter: curry powder. Nothing fancy, just plain ordinary curry powder.

It’s a speedy recipe too, coming from Real Fast Food Rub salt and pepper into the chicken and then fry it. Next add the chopped onion and garlic, followed a few minutes later by the curry powder and some ground cinnamon. Moisture comes from chicken stock and some chopped tomatoes, and the whole thing simmers for about 15 minutes. Before serving, a generous slosh of double cream and a squeeze of lemon juice finish the whole thing off.

When I made this it felt like a bit of a lazy option and harked back to some of the cooking I did in my student days, but as soon as Mark stepped through the front door he was intrigued because he said the house smelt amazing. The end result wasn’t like a typical curry, but the spices combined with the savoury stock make for a really tasty treat.