Gordon Ramsay Chicken Curry Recipe
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Sear the chicken – Heat oil in a pan over medium-high heat and cook the chicken until golden brown. Remove and set aside.
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Sauté onions and aromatics – In the same pan, cook the onions until soft, then add garlic and ginger.
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Toast the spices – Stir in curry powder, garam masala, turmeric, cumin, and chili powder, cooking for 30 seconds.
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Add tomatoes and tomato paste – Cook until tomatoes break down and create a thick base.
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Pour in coconut milk and broth – Stir well and bring to a simmer.
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Return the chicken to the pan – Let it cook in the sauce for 15-20 minutes until tender.
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Season and finish – Add salt, pepper, and lemon juice. Garnish with fresh cilantro before serving.
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Author: Ekani Ella
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Prep Time: 15
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Cook Time: 35
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Total Time: 50 minutes
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Yield: 4 1x
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Category: Main Course
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Method: Simmering
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Cuisine: Indian
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2 tbsp vegetable oil
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1 lb (450g) boneless chicken thighs, cut into pieces
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1 large onion, finely chopped
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3 garlic cloves, minced
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1-inch piece ginger, grated
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2 tsp curry powder
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1 tsp garam masala
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1 tsp turmeric
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1 tsp ground cumin
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½ tsp chili powder (adjust to taste)
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1 large tomato, chopped
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1 cup coconut milk
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½ cup chicken broth
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1 tbsp tomato paste
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1 tsp salt (adjust to taste)
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½ tsp black pepper
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1 tbsp fresh cilantro, chopped (for garnish)
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1 tbsp lemon juice
-
Sear the chicken – Heat oil in a pan over medium-high heat and cook the chicken until golden brown. Remove and set aside.
-
Sauté onions and aromatics – In the same pan, cook the onions until soft, then add garlic and ginger.
-
Toast the spices – Stir in curry powder, garam masala, turmeric, cumin, and chili powder, cooking for 30 seconds.
-
Add tomatoes and tomato paste – Cook until tomatoes break down and create a thick base.
-
Pour in coconut milk and broth – Stir well and bring to a simmer.
-
Return the chicken to the pan – Let it cook in the sauce for 15-20 minutes until tender.
-
Season and finish – Add salt, pepper, and lemon juice. Garnish with fresh cilantro before serving.