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Recipe by Gordon Ramsay

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1. Video tutorial: Preparing chillies

1. Skin the tomatoes by making a small nick in the skin of each and putting them in a bowl. Cover with boiling water for 20 seconds and then drain. Once they are cool enough to handle, peel off the skin, halve and squeeze out most of the juice and pips and discard. Chop the flesh roughly.
2. Fry the onion in the vegetable oil over a medium heat for about 10 minutes, until it is an even golden brown. Add the ginger, garlic and chilli and stir briefly, add the spices and fry for a couple of minutes or until they start to smell nice and fragrant. Stir again so they don't stick and add some salt and pepper. Add 100ml water and the tomatoes, bring to the boil and simmer for 10 minutes. Add the chicken and stir, put a lid on the pan and cook for 30-40 minutes. Stir occasionally.
3. Stir in the yogurt. Once the sauce is bubbling gently squeeze in the juice from half the lime, taste and squeeze in the remaining half if you need to. Sprinkle with coriander leaves.

Per serving

363 kcalories, protein 40.5g, carbohydrate 10.4g, fat 17.9 g, saturated fat 3.4g, fibre 1.8g, salt 0.48 g

Latest comments and suggestions

• Caryl

  18 May 2009

  Caryl commented on this recipe

  Maria's curry that I tried was a success.Very tasty and every body enjoyed. It was an Olive recipy on the same page as Gordon's.

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• rachel

  22 May 2009

  rachel commented on this recipe

  I think the receipe is wrong, it seems that the instructions are repeated in different ways. It also mentions ingredients that are not in the list??????

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• Murphymurphymoo

  23 May 2009

  Murphymurphymoo commented on this recipe

  Agree with Rachel. Receipe is definitely incorrect.

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• Emily

  26 May 2009

  Emily commented on this recipe

  Sorry everyone - the method had indeed been entered incorrectly. I have now fixed it, apologies for any inconvenience caused. Thanks, Emily

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• Emily

  29 May 2009

  Emily commented on this recipe

  Are the chicken thighs de-skinned and de-boned or do you put them in whole? The recipe doesn't say and the picture doesn't make this clear. Would love to make this over the weekend.

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• janine_from_olive

  29 May 2009

  janine_from_olive commented on this recipe

  The chicken thighs used were boneless and skinless - you can cut them into chunks or leave whole depending on what you prefer.

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• Fluffy

  29 May 2009

  Fluffy rated and commented on this recipe

  

  Very bland. Didn't like it. Disappointing

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• Rita

  30 May 2009

  Rita commented on this recipe

  i dont really like eating curry made foods but this is good,i tried making it,it was so simple,everyone in my family loved it.

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• dowiej

  02 June 2009

  dowiej rated and commented on this recipe

  

  Very nice and simple! The way i like it ;) It would be nice to add some veggies to the sauce at the end, like sugar snaps or broccoli.

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• jessielowe

  15 June 2009

  jessielowe rated and commented on this recipe

  

  really great flavours..not enough sauce though i had to add another 200mls of veg stock.

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• Geri

  17 August 2009

  Geri commented on this recipe

  I would never put chicken thighs or other pieces in without browning first. Is this necessary? I have always done it and am afraid to risk not doing it!

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• CandyinSA

  01 September 2009

  CandyinSA rated and commented on this recipe

  

  I love curry but unfortunately this recipe was missing information. What kind of tomatoes, what size, what kind of chili's? I found that 2 tblspoons of yogart was not enough. I will try this recipe again with yellow tomatoes instead of red as it came out more red that the picture.

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• tracy diver

  12 October 2009

  tracy diver commented on this recipe

  this is my second time making this curry i think I'st the best ,really really love this recipe.

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• Bugzi

  26 October 2009

  Bugzi commented on this recipe

  Tried this recipe last week, and made it a day before. Didn't add the yoghurt in until the last minute. Works just as well without the yoghurt. I used boneless chicken thighs and left the skin on.

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Ingredients

• 6 tomatoes
• 1 onion , finely chopped
• 4 tbsp oil
• 3cm piece root ginger , finely chopped
• 2 garlic cloves , finely chopped
• 2-3 green chillies , seeds removed, finely chopped (leave the seeds in for a hotter chilli)
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp turmeric
• 1 tsp garam masala
• 8 boneless, skinless chicken thighs
• 2 tbsp yogurt
• 1 lime (or lemon)
• a small bunch coriander , leaves chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 1 hour

Ingredients

• 6 tomatoes
• 1 onion , finely chopped
• 4 tbsp oil
• 3cm piece root ginger , finely chopped
• 2 garlic cloves , finely chopped
• 2-3 green chillies , seeds removed, finely chopped (leave the seeds in for a hotter chilli)
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp turmeric
• 1 tsp garam masala
• 8 boneless, skinless chicken thighs
• 2 tbsp yogurt
• 1 lime (or lemon)
• a small bunch coriander , leaves chopped

Per serving

363 kcalories, protein 40.5g, carbohydrate 10.4g, fat 17.9 g, saturated fat 3.4g, fibre 1.8g, salt 0.48 g

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