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.