How Gordon Ramsay makes a creamy chicken curry in 15 minutes

In his new TV show, currently airing its third season, the British chef creates a series of star dishes that you can recreate at home and become the next great chef.

This ‘chicken curry in a hurry’ designed by Gordon Ramsay contains healthy spices such as turmeric and cloves, and aromatics such as garlic, onion and ginger. It also promises to take less than a quarter of an hour to prepare.

The recipe, step by step
Before starting to cook the chicken, the chef prepares some basmati rice and cuts a stick of butter into eight 1 tablespoon slices.

To marinate the chicken, he cuts the boneless chicken breast into small pieces, and seasons it with kosher salt, ground turmeric, cumin, coriander, coriander, garam masala, black pepper and cayenne pepper. Then mix it with yogurt, and let it marinate for a few minutes.

Meanwhile, start working on the sauce by adding a generous amount of grapeseed oil and a mixture of sliced red onion, cardamom, cloves, ginger, garlic and Fresno chili to the pan.

Ramsay leaves the seeds in the Fresno chili to give it a spicy kick, if you want to add that effect. If, on the other hand, the curry is too spicy, a little butter can be added to ‘cool it down’. From there, Ramsay adds sliced coriander stems, garam masala, turmeric, cumin, cayenne pepper to the pan and butter.

Next comes the turn to cook the chicken, recommending roasting it separately and then adding it to reach the next level. While the chicken is cooking, mix the tomato puree and heavy cream with the curry sauce in a blender, and finish by plating to taste.