Gordon Ramsay’s Chicken Curry is a dish that has significantly elevated my home cooking repertoire.
This isn’t just any chicken curry; it’s a masterful blend of spices, tender chicken, and a rich, flavorful sauce that embodies Ramsay’s knack for taking traditional recipes and injecting them with his unique twist.
The result is a curry that’s both comforting and sophisticated, making it a hit with my family and guests alike.
What Goes Best with Gordon Ramsay Chicken Curry
I’ve found that Gordon Ramsay’s Chicken Curry pairs exceptionally well with a variety of sides. Basmati rice is my go-to choice, as its light and fluffy texture is perfect for soaking up the curry’s rich sauce.
Naan bread or rotis also make excellent accompaniments, ideal for scooping up every last bit of this delicious dish.
For a healthier twist, I like serving it with a side of steamed vegetables or a simple cucumber raita to balance the curry’s warmth.
Ingredients
To recreate Gordon Ramsay’s Chicken Curry, you’ll need:
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1-2 green chilies, finely chopped (adjust to taste)
- 1 tbsp ground turmeric
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp chili powder (adjust to taste)
- 1 tsp garam masala
- 2 large tomatoes, chopped
- 1 cup coconut milk
- 1.5 lbs chicken breast, cut into bite-sized pieces
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- Juice of 1 lemon
How to Prepare Gordon Ramsay Chicken Curry
- Sauté the Base: Heat the oil in a large pan over medium heat. Add the onion, garlic, ginger, and green chilies, cooking until the onions are soft and golden.
- Add the Spices: Stir in the turmeric, cumin, coriander, chili powder, and garam masala. Cook for a minute until fragrant.
- Introduce Tomatoes and Coconut Milk: Add the chopped tomatoes and cook until they break down and become saucy. Pour in the coconut milk and bring the mixture to a gentle simmer.
- Cook the Chicken: Add the chicken pieces to the pan, ensuring they are submerged in the sauce. Season with salt. Cover and simmer for about 20 minutes, or until the chicken is cooked through.
- Final Touches: Squeeze in the lemon juice and sprinkle with chopped cilantro before serving.
Gordon Ramsay Chicken Curry
Ingredients
- 2 tbsp vegetable oil
- 1 large onion finely chopped
- 3 garlic cloves minced
- 1 tbsp ginger grated
- 1-2 green chilies finely chopped (adjust to taste)
- 1 tbsp ground turmeric
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp chili powder adjust to taste
- 1 tsp garam masala
- 2 large tomatoes chopped
- 1 cup coconut milk
- 1.5 lbs chicken breast cut into bite-sized pieces
- Salt to taste
- Fresh cilantro chopped (for garnish)
- Juice of 1 lemon
Instructions
- Sauté the Base: Heat the oil in a large pan over medium heat. Add the onion, garlic, ginger, and green chilies, cooking until the onions are soft and golden.
- Add the Spices: Stir in the turmeric, cumin, coriander, chili powder, and garam masala. Cook for a minute until fragrant.
- Introduce Tomatoes and Coconut Milk: Add the chopped tomatoes and cook until they break down and become saucy. Pour in the coconut milk and bring the mixture to a gentle simmer.
- Cook the Chicken: Add the chicken pieces to the pan, ensuring they are submerged in the sauce. Season with salt. Cover and simmer for about 20 minutes, or until the chicken is cooked through.
- Final Touches: Squeeze in the lemon juice and sprinkle with chopped cilantro before serving.
Notes
How to Serve Gordon Ramsay Chicken Curry
This curry is best served hot, garnished with fresh cilantro for an added burst of flavor. Plate it alongside a bed of basmati rice, a side of naan bread, or both, to create a complete and satisfying meal. The vibrant colors and aromatic spices make it not only a treat for the palate but for the eyes as well.
How to Reheat Gordon Ramsay Chicken Curry
- Microwave: Place the curry in a microwave-safe dish, cover it with a lid or microwave-safe plastic wrap, and heat on high for 2-3 minutes, stirring halfway through.
- Oven: Preheat the oven to 350°F (175°C). Transfer the curry to an oven-safe dish, cover with aluminum foil, and heat for 10-15 minutes, or until hot throughout.
- Stovetop: Pour the curry into a saucepan and heat over medium heat, stirring occasionally, until hot. Add a splash of water or coconut milk if the sauce needs thinning.
How to Store Leftovers of Gordon Ramsay Chicken Curry
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the curry in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions Regarding Gordon Ramsay Chicken Curry
- Can I use thigh meat instead of breast? Absolutely, chicken thighs can be used for a juicier, more flavorful result.
- Is it possible to make this curry less spicy? Yes, adjust the amount of green chilies and chili powder according to your heat preference.
- Can I add vegetables to this curry? Definitely. Adding vegetables like bell pepper, peas, or potatoes can make this dish more substantial and colorful.
Nutritional Information
A serving of Gordon Ramsay’s Chicken Curry (without rice or naan) approximately contains:
- Calories: 350-400
- Protein: 25-30g
- Fat: 20-25g
- Saturated Fat: 8-10g
- Carbohydrates: 10-15g
- Fiber: 2-3g
- Sugar: 3-5g
- Sodium: 300-400mg
This nutritional estimate varies depending on the specific ingredients used and portion sizes. While this curry is rich in flavors and moderately high in fats due to the coconut milk, it’s also a good source of protein. Pairing it with sides like rice or naan will increase the calorie count, so portion control is key for those watching their intake.
