Recipes

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Mom’s Curry Dinner

Nigel Slater’s Chicken Curry (with Mom’s notes) Serves 4 (Roughly cut carrots and potatoes, about 4 each, steam till almost cooked, then remove to a bowl to free up the cooking pot) 4 chicken pieces, breast halves or thighs (3 breast halves, each cut into 4 pieces) Salt Freshly ground black pepper 2 tablespoons butter 1 tablespoon peanut oil (olive oil) 2 medium onions, roughly chopped 3 large cloves of garlic, minced 2 tablespoons curry powder, from a recently opened jar 1/2 teaspoon ground cinnamon (omitted for Conni) 4 medium tomatoes, seeded and chopped (I used 1 small can of tomatoes, and 2 chopped fresh tomatoes, seeds and all) 1 cup chicken stock (increased to 400 ml jar) 1/2 cup heavy cream (increased to 200g- one small carton) Juice of 1/2 lemon (I used the whole lemon’s juice) Rub salt and pepper into chicken.

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