From: Main Courses by Gordon Ramsay
- Groundnut oil
- 1 large onion, peeled
- 2 fresh green chillies
- 1" piece of ginger, peeled
- 3 garlic cloves, peeled
- ½ tsp red chilli powder
- 1 tsp turmeric
- 2 tsp garam masala
- 1 tbsp soft brown sugar
- 1 tbsp tomato puree
- 400g tinned chopped tomatoes
- 4 boneless chicken breasts (approx 150g each), cubed
- 10 dried curry leaves
- 4-6 tbsp natural yoghurt
- Handful of fresh coriander leaves, chopped
For the steamed rice:
- 400g basmati rice, rinsed
- 600ml cold water
- Salt and pepper
- 3 cardamom pods, lightly crushed
- 2 star anise
Heat two tablespoons of groundnut oil in a pan. Slice the onion and fry in the oil. Meanwhile, deseed and chop the chilli, chop the ginger and add to the hot pan, crush in the garlic and cook for 2-3 minutes to soften.
Add the chilli powder, turmeric, garam masala and sugar and cook for 1-2 minutes. Next, add the tomato puree and chopped tomatoes to the pan and allow them to cook for a further few minutes.
Transfer the sauce to a food processor and blend until smooth.
Add a tablespoon of fresh groundnut oil into the pan and fry the chicken pieces until lightly coloured. Pour in the blended sauce and add the curry leaves. Simmer gently for 10 minutes or until the chicken is cooked through.
Place the rice in a saucepan, add the cold water and season with salt and pepper. Lightly crush the cardamom pods with your fingers and add to the pan with the star anise. Cover with a lid and cook for 10 minutes. Remove from the heat and allow the rice to steam for a further 5 minutes. Remove the cardamom and star anise. Fluff up the rice with a fork and set aside.
Stir in the yoghurt to the chicken curry along with half the chopped coriander. Serve with the steamed rice and garnish with the remaining coriander.
More Gordon Ramsay recipes.