easy chicken curry

The 11th recipe in 2013 and the 5th Nigel Slater's one.

Adapted from Nigel Slater's Chicken Curry with a few modifications. The recipe was originally appeared on The Observer in 2011 (click here to see the full recipe on The Guardian website) and later published in Nigel Slater's Real Fast Food.

What I used:

(for 4)chicken thighs 640g, bone-in / salt & freshly ground black pepper / 2-3 tbsp sunflower oil / 3 medium onions, roughly chopped / 5 plump cloves of garlic, crushed / 2 heaped tbsps mild curry powder, from a recently-opened tin / half heaped tsp ground cinnamon / 6 medium tomatoes, quartered / 300ml water / 1 heaped tsp low-sodium chicken stock powder / 140ml double cream

What I did:

rub salt & pepper into chicken / cook chicken till the surface is golden, about 5 min / add onions & garlic & cook over a medium heat until soft, about 7-8 min / stir in the curry powder & cinnamon & cook for 4 min / add tomatoes, water & stock powder / simmer till chicken tender & cooked, about 10 min / stir in the cream, taste & add salt & pepper/ simmer for 1 more min, then serve hot with rice.

What I felt:

portion & flavour are just right for us. not as spicy as traditional Indian curry. it's ok not to seed tomatoes.

How good was it? 8/10

How easy was it? 7/10 (very easy but not super quick took about 1hr15min)

How economical was it? 9/10 (about £7 for 4)

Overall score: 24/30

Will I make this again? Will do. Might try replacing cream with yoghurt or milk which is more readily available.