Gordon Ramsay Chicken Curry Recipe 

This delicious chicken curry recipe is quick, creamy, and packed with flavor. It’s a simple yet satisfying meal, perfect for a busy weeknight or a comforting weekend dish. With a mix of spices and tender chicken, this dish can be easily adapted with ingredients you already have in your kitchen.

Ingredients Needed:

Spice Blend:

• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp fennel seeds, crushed
• 1/2 tsp ground cinnamon
• 1/2 tsp ground black pepper
• 1/4 tsp ground mustard
• 1/4 tsp ground cloves

Curry:

• 2 tbsp olive oil
• 1 small yellow onion, chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, peeled and minced
• 240 ml low-sodium chicken broth
• 180 g canned diced tomatoes, drained
• Salt, to taste
• Cayenne pepper, to taste
• 680 g boneless skinless chicken breasts
• 1 tsp cornstarch mixed with 2 tsp water (optional)
• 80 ml heavy cream
• 2 tbsp chopped cilantro

How To Make Chicken Curry Recipe?

1. Mix the spices: Whisk together all spices in a small bowl and set aside.
2. Cook onions: Heat oil in a pan. Sauté chopped onions until golden, about 4-6 minutes.
3. Add garlic and ginger: Stir in minced garlic and ginger for 30 seconds, then add spice blend and cook for another 30 seconds.
4. Add liquids: Pour in chicken broth and tomatoes. Bring to a boil, reduce heat, and simmer for 5 minutes.
5. Blend sauce: Pour the mixture into a blender and blend until smooth. Return to the pan.
6. Cook chicken: Add chicken to the sauce. Simmer on low heat, covered, for 8-12 minutes, until chicken is cooked.
7. Thicken sauce (optional): If you want a thicker sauce, stir in cornstarch mixed with water. Add more broth if it’s too thick.
8. Finish the curry: Stir in cream and cook for another minute. Serve with cilantro on basmati rice.

Recipe Tips:

• Use fresh ginger and garlic: Fresh ingredients bring out the best flavors in the curry. Avoid using pre-ground ginger and garlic for a more aromatic taste.
• Adjust the cayenne pepper: Add cayenne to taste. If you want it spicier, add more, but start small to avoid making it too hot.
• Simmer the chicken properly: Let the chicken cook in the sauce so it becomes tender and absorbs the flavors. Don’t rush this step.
• Blend the sauce well: Blend until smooth. A well-blended sauce ensures a creamy texture, making the curry more enjoyable.
• Use cornstarch for a thicker sauce: If you prefer a thicker curry, mix cornstarch with water and stir it in. Skip this step for a lighter consistency.

How To Store & Reheat Leftovers?

• Refrigerate: Let the curry cool down, then store it in a sealed container in the fridge for up to 3 days.
• Freeze: Freeze the curry for up to 3 months.
• Reheat: Heat the curry in a pan on medium for 5-7 minutes, stirring occasionally.

Nutrition Facts:

• Calories: 250 kcal
• Total Fat: 15g
• Saturated Fat: 3.5g
• Cholesterol: 60mg
• Sodium: 700mg
• Potassium: 500mg
• Total Carbohydrate: 16g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 20g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Chicken Cacciatore Recipe 
• Gordon Ramsay Chicken Pot Pie Recipe 
• Gordon Ramsay Chicken Parmesan Recipe