Gordon Ramsay Chicken Madras Recipe
Are you craving a spicy, bold curry tonight? The Gordon Ramsay Chicken Madras Recipe is the perfect choice. This dish brings professional flavors right to your kitchen.
Equipment
- Large Frying Pan
- Wooden Spoon
- Sharp kitchen knife
- Measuring Spoons
- Heavy Bottomed Pot
Ingredients
- Chicken Breast 600 g
- Medium Onions 2
- Garlic 3 Cloves
- Ginger 1 Inch
- Madras Curry Powder 2 Tbsp
- Tomato Puree 1 Tbsp
- Canned Tomatoes 400 g
- Fresh Chillies 2
- Bunch Fresh Cilantro 1
- Vegetable Oil 2 Tbsp
- Chicken Stock 200 ML
Instructions
- Heat the oil in your large frying pan. Add the chicken pieces in a single layer. Brown the meat on all sides over high heat.
- Remove the chicken and set it aside. Add the onions to the same hot pan. Sauté them until they are soft and golden brown.
- Stir in the minced garlic and grated ginger. Cook for one minute until the smell is strong. Do not let the garlic turn black or bitter.
- Add the ingredients for Gordon Ramsay Chicken Madras spices now. Toss the onions in the curry powder and chillies. Let the spices toast for thirty seconds.
- Pour in the tomato puree and canned tomatoes. Stir well to combine all the pan juices. Bring the liquid to a very gentle simmer.
- Add the browned chicken back into the pot. Pour in the chicken stock to cover the meat. Reduce the heat to low and cover the pan.
- Simmer the curry for twenty to twenty-five minutes. The sauce should become thick and very dark red. Stir occasionally to prevent any sticking.
- Taste the sauce and add salt if needed. Stir in the fresh cilantro right before serving. Your delicious homemade Madras is now ready to eat.
Notes
- Always toast your spices to release the natural oils.
- Use fresh ginger for a much better aromatic flavor.
- Do not overcook the chicken or it becomes dry.
- Let the onions brown slowly for a deeper sauce.
- Add a splash of lemon for extra brightness later.
- Searing the meat first locks in the natural juices.