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Absolutely divine ruby red color!|Spices blend perfectly with tomatoes!|Tender chicken melts in mouth!|Better than any restaurant version!|Kids actually asked for seconds!|Sauce clings beautifully to rice!|Rich without being too heavy!|Making this weekly now definitely!
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Ruby Chicken Curry Recipe
Learn how to make Dishoom's famous Ruby Chicken Curry recipe at home! This quick and easy curry recipe features tender chicken in aromatic spices. Perfect for weeknight dinners, this how to cook guide delivers restaurant-quality flavors.
Prep
15 mins
Cook
35 mins
Serve
4
Kcal
420
<ul class="ingredients-main-list"><li class="ingredients-single-item">800g boneless chicken thighs, cut into bite-sized pieces</li><li class="ingredients-single-item">2 tbsp vegetable oil</li><li class="ingredients-single-item">1 large onion, finely chopped</li><li class="ingredients-single-item">4 cloves garlic, minced</li><li class="ingredients-single-item">2.5cm piece fresh ginger, finely grated</li><li class="ingredients-single-item">2 tsp ground cumin</li><li class="ingredients-single-item">2 tsp ground coriander</li><li class="ingredients-single-item">1 tsp turmeric powder</li><li class="ingredients-single-item">2 tsp garam masala</li><li class="ingredients-single-item">1 tsp sweet paprika</li><li class="ingredients-single-item">1/4 tsp cayenne pepper (or to taste)</li><li class="ingredients-single-item">400g tin chopped tomatoes</li><li class="ingredients-single-item">400ml coconut milk</li><li class="ingredients-single-item">200ml chicken stock</li><li class="ingredients-single-item">2 tbsp tomato paste</li><li class="ingredients-single-item">1 tsp salt (or to taste)</li><li class="ingredients-single-item">1 tsp brown sugar</li><li class="ingredients-single-item">2 bay leaves</li><li class="ingredients-single-item">Fresh coriander leaves for garnish</li><li class="ingredients-single-item">Basmati rice for serving</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Heat the vegetable oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Pat the chicken pieces dry with paper towels and season lightly with salt. Add the chicken to the hot oil in batches, avoiding overcrowding, and brown on all sides for about 6-8 minutes total. The chicken doesn't need to be fully cooked through at this stage, just nicely browned. Remove the chicken and set aside on a plate.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> In the same pan, reduce heat to medium and add the chopped onion. Cook for 8-10 minutes, stirring occasionally, until the onion becomes soft and translucent with golden edges. If the onion starts to stick, add a splash of water and scrape up any browned bits from the bottom of the pan - these add tremendous flavour to your curry base.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Add the minced garlic and grated ginger to the pan, stirring constantly for 1-2 minutes until fragrant. Be careful not to let them burn, as this will make the curry bitter. The mixture should smell aromatic and warming.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Add all the ground spices - cumin, coriander, turmeric, garam masala, paprika, and cayenne pepper. Stir continuously for 60-90 seconds until the spices are fragrant and toasted. This step is crucial as it awakens the flavours in the spices. If the mixture becomes too dry and starts to stick, add a tablespoon of water.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Stir in the tomato paste and cook for another minute, then add the chopped tomatoes, breaking them up with your spoon. Add the bay leaves and let the mixture simmer for 10-12 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened considerably. The oil should start to separate around the edges - this indicates your base is perfectly cooked.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Pour in the coconut milk and chicken stock, stirring well to combine everything into a smooth, ruby-coloured sauce. Add the brown sugar and 1 teaspoon of salt. Bring the mixture to a gentle simmer, then return the browned chicken pieces to the pan along with any juices that have accumulated on the plate.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Reduce heat to low, partially cover the pan, and let the curry simmer gently for 25-30 minutes. Stir occasionally to prevent sticking and ensure even cooking. The chicken should be completely tender and the sauce should have a rich, creamy consistency that coats the back of a spoon. Taste and adjust seasoning with more salt, sugar, or spices as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Remove the bay leaves and let the curry rest for 5 minutes off the heat - this allows the flavours to meld beautifully. Garnish generously with fresh coriander leaves and serve immediately with fluffy basmati rice. The curry will keep in the refrigerator for up to 3 days and actually tastes even better the next day as the flavours continue to develop.</li></ol>
FAQ for
Ruby Chicken Curry Recipe
What ingredients are used in Chicken Curry from Indian Restaurant? You can find this data here: [Airtable Input]
Key ingredients include boneless chicken thighs, coconut milk, tomatoes, aromatic spices like cumin, coriander, garam masala, turmeric, fresh ginger, garlic, onions, and chicken stock for a rich, flavourful curry base.
How to cook Chicken Curry from Indian Restaurant at home? You can find this data here: [Airtable Input]
Learn how to cook Chicken Curry from Indian Restaurant by browning chicken pieces, sautéing onions with garlic and ginger, toasting spices, adding tomatoes and coconut milk, then simmering for 25-30 minutes until tender and creamy.
What's the best cut of chicken for making curry?
Boneless chicken thighs are ideal for curry as they remain tender and juicy during long cooking times, absorbing flavours better than breast meat whilst being less likely to dry out during simmering.
How long should you simmer a chicken curry for perfect tenderness?
Simmer chicken curry on low heat for 25-30 minutes after adding the liquid. This ensures the chicken becomes completely tender whilst allowing the sauce to thicken to a creamy consistency that coats the spoon.
Can you make chicken curry ahead of time for better flavour?
Yes, chicken curry actually tastes better the next day as flavours continue to develop and meld together. Store in the refrigerator for up to 3 days and gently reheat before serving with rice.
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.