Gordon Ramsay Chicken Madras Recipe

This Gordon Ramsay Chicken Madras Recipe is a rich and spicy recipe, which is made with cubed chicken and ripe tomatoes. It’s the perfect curry night dinner, ready in about 50 minutes.

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Gordon Ramsay Chicken Madras Recipe Ingredients

• 4 chicken breasts, cubed
• 3 tbsp vegetable oil
• 2 onions, finely chopped
• 1-inch piece fresh ginger, grated
• 2 garlic cloves, finely chopped
• Sea salt and black pepper, to taste
• 450g ripe tomatoes, chopped (or 1 tin)
• 300ml water
• 1 tsp garam masala
• A handful of fresh coriander leaves, chopped
• 2–4 red chilies, finely chopped (de-seeded if needed)
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 3 tsp hot chili powder
• 6 curry leaves
• Juice of half a lime or lemon

How To Make Gordon Ramsay Chicken Madras Recipe

1. Prep the Chicken: Cut the chicken breasts into bite-sized cubes or strips and season them well with salt and pepper.
2. Sauté the Onions: Heat the vegetable oil in a large pan or Dutch oven over medium-low heat. Add the finely chopped onions and sauté for 5–7 minutes until they are softened and golden.
3. Add the Aromatics: Stir in the grated ginger, finely chopped garlic, and red chilies. Cook for another 2–3 minutes until fragrant.
4. Bloom the Spices: Add the curry leaves, chili powder, turmeric, ground cumin, and ground coriander to the pan. Stir constantly for 1 minute to toast the spices and release their aroma.
5. Brown the Chicken: Add the seasoned chicken to the pan. Increase the heat slightly and cook for 5–7 minutes, turning the pieces until they are golden brown on all sides.
6. Build the Sauce: Add the chopped tomatoes and the water to the pan. Stir everything together, scraping up any browned bits from the bottom. Bring the sauce to a boil.
7. Simmer the Curry: Reduce the heat to low, cover the pan, and let the curry simmer gently for 20–30 minutes, stirring occasionally. If the sauce thickens too much, you can add a small splash of water.
8. Finish and Garnish: Stir in the garam masala and let it simmer for 5 more minutes. Turn off the heat, squeeze over the fresh lime or lemon juice, and garnish with chopped coriander before serving.

Recipe Tips

• How do you get the most flavor from spices? The most important step is to “bloom” them. Frying the ground spices in the hot oil for a minute before adding any liquids unlocks their essential oils and creates a much deeper, more complex flavor.
• Why brown the chicken before adding the sauce? Searing the chicken until it’s golden brown before adding the tomatoes and water locks in its juices and adds a rich, caramelized flavor to the curry that you wouldn’t get otherwise.
• How do you keep the chicken tender? Once the sauce is built, simmer the curry gently over low heat. Boiling it hard can cause the chicken to become tough and dry. A gentle simmer ensures it stays tender.
• What’s the best way to finish a curry? Adding fresh, bright flavors at the very end lifts the entire dish. The final squeeze of lime or lemon juice and the sprinkle of fresh coriander cut through the richness and add a vibrant finish.

What To Serve With Chicken Madras

This classic curry is best served with traditional Indian accompaniments:

• Steamed basmati rice
• Warm naan bread or chapati
• A cooling cucumber raita or plain yogurt
• Mango chutney

How To Store Leftover Chicken Madras

• Refrigerate: Cool the curry completely and store it in an airtight container in the refrigerator. It will keep for up to 3 days. The flavors often taste even better the next day.
• Freeze: Chicken madras freezes well. Transfer the cooled curry to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Chicken Madras Nutrition Facts

• Calories: 427kcal
• Carbohydrates: 20g
• Protein: 45g
• Fat: 18g
• Saturated Fat: 3g
• Sodium: 450mg
• Fiber: 6g
• Sugar: 10g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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