Gordon Ramsay’s Chicken Curry Was the Warm Meal That Got Me Through That Day

I didn’t plan to make curry that day. I was halfway through reorganizing my spice drawer, trying to find my will to live somewhere between the expired cumin and a jar of fennel seeds I forgot I owned. And then suddenly—I had the pan out, onions sizzling, and Gordon Ramsay’s Chicken Curry pulled up on my phone like it summoned me.

I was barefoot, multitasking badly, and accidentally spicy. And somehow? This turned into the best thing I’d cooked all week.

What Gordon Ramsay Would Do

Gordon builds this curry like he builds tension on Hell’s Kitchen—fast, intense, and layered. His version is comforting but not dull, spicy but not fire-breathing. He toasts the spices in oil, lets garlic and ginger make their entrance, and then blends everything into a creamy sauce that feels like it came from a restaurant but tastes like home.

He finishes it with cream and cilantro, probably plates it perfectly, and yells at someone for not tasting as they go. Fair enough.

What I Changed (Because Life Happens)

Okay so first: I didn’t measure anything. The cumin was eyeballed, the cayenne was… impulsive, and I used chicken thighs because I didn’t trust myself with breast meat that day.

I also forgot to drain the tomatoes before blending the sauce (oops), but it still turned out silky. Just a bit looser—let’s call it brothy-chic.

I added a full handful of cilantro, even though the recipe said two tablespoons, because at that point the kitchen was chaos and I needed one bold decision to be right.

Oh, and I didn’t simmer it with grace—I simmered it while chasing my dog around because he stole a piece of naan off the counter.

How It Turned Out

Honestly? It was banging.

The sauce came out deep and layered, with just enough heat to clear my head. The cream softened everything into a gentle finish, and the chicken stayed juicy—thank you, thighs. It soaked right into the basmati rice like it knew what I needed. It was messy, spicy, and so good I ate it standing up by the stove.

This wasn’t polished. It wasn’t fancy. But it was comforting in the most chaotic, human way possible.

So, Was It Worth It?

Absolutely. This curry turned my disaster kitchen into a warm, aromatic victory lap. Even with the tomato soup-level blender mistake and the naan theft, it hit hard.

Would I make it again? Yes. Maybe with more measuring. Maybe not. Depends on how spicy life is that day.

How to Make Gordon Ramsay’s Chicken Curry (Even If You’re Spiraling a Bit)

Comfort food for the unhinged. You can pull this off.

Smart Tips (From One Chaos Cook to Another)

• Chicken thighs > breasts when you’re distracted. They’re just more forgiving.
• Taste the spice mix first. Accidentally adding triple cayenne will humble you.
• Drain your tomatoes. Or don’t. Just call it “soupy curry” and serve it with extra rice.
• Blend carefully. Curry lava is real. Let it cool a bit before blitzing.
• Fresh garlic and ginger matter. Skip the jar stuff unless you have to.

FAQs

Can I skip the cream?
Sure. It’ll be more brothy, but still tasty. Coconut milk could work too.

Too spicy—help?
Add more cream or a spoon of yogurt to cool it down.

Do I really need to blend the sauce?
You don’t have to, but blended = smooth = comforting = chef-y.

What if I forgot to thaw the chicken?
Cut it small and add a few extra minutes to simmer. Still works.