Chicken with spices and cream - Nigel Slater

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Serves 4

chicken - 4 pieces, breasts or thighs


freshly ground black pepper

butter - 25g

groundnut oil - 1 tbs

medium onions - 2, roughly chopped

garlic - 3 plump cloves, crushed

curry powder - 2 tbs, from a recently opened tin

ground cinnamon - ½ tsp

tomatoes - 4 medium, seeded and chopped

chicken stock - 250ml

double cream - 100ml

juice of ½ 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 seven or eight minutes.

Stir in the curry powder and cinnamon. Cook for four 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 one minute, then serve hot, with basmati rice.


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