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A stunning presentation of the Gordon Ramsay chicken raclette recipe, featuring bubbling melted cheese over tender chicken and roasted potatoes.

Gordon Ramsay Chicken Vindaloo

Get ready for a flavour explosion with this Chicken Vindaloo! It's a quick and healthy way to bring a taste of India right to your family table, and the best part is, it's incredibly simple to master.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 600 g boneless, skinless chicken thighs diced
  • 1 large onion finely chopped
  • 4 cloves garlic minced
  • 3 cm ginger grated
  • 30 g tomato paste
  • 2 medium potatoes peeled and diced (optional)
  • 30 ml vegetable oil
  • 250 ml chicken stock
  • 1 handful fresh coriander chopped, for garnish
Vindaloo Paste
  • 6-8 dried red chillies rehydrated and deseeded (adjust to heat)
  • 10 g cumin seeds
  • 15 g coriander seeds
  • 5 g black peppercorns
  • 3-4 green cardamom pods seeds removed
  • 4-5 cloves
  • 2.5 cm cinnamon stick
  • 5 g turmeric powder
  • 5 g mustard seeds
  • 2 g fenugreek seeds
  • 60 ml white vinegar
  • 30 ml water for blending
  • 5 g salt

Equipment

  • gordon ramsay food

Method
 

  1. Prepare the Vindaloo Paste: In a dry pan, lightly toast the cumin, coriander, peppercorns, cardamom seeds, cloves, cinnamon, mustard seeds, and fenugreek seeds for 1-2 minutes until fragrant. Transfer to a blender with the rehydrated chillies, turmeric, vinegar, salt, and water. Blend until a smooth paste forms.
  2. Marinate the Chicken: In a bowl, combine the diced chicken with half of the vindaloo paste. Mix well and let it marinate for at least 30 minutes, or ideally 2-3 hours in the refrigerator.
  3. Sauté Aromatics: Set your gordon ramsay food to "Sauté" mode on medium-high heat. Add the vegetable oil. Once hot, add the chopped onion and cook until softened and lightly golden, about 5-7 minutes.
  4. Build the Base: Add the minced garlic and grated ginger to the gordon ramsay food and cook for another minute until fragrant. Stir in the remaining vindaloo paste and tomato paste, cooking for 2-3 minutes to deepen the flavors, stirring constantly to prevent burning.
  5. Add Chicken and Potatoes: Add the marinated chicken to the gordon ramsay food. Sear for 5 minutes, stirring occasionally, until the chicken pieces are lightly browned on all sides. If using, add the diced potatoes.
  6. Simmer the Curry: Pour in the chicken stock. Bring to a gentle simmer, then switch the gordon ramsay food to a "Stew" or "Slow Cook" setting on low, or simply reduce heat to a gentle simmer if using a "Sauté" mode with lid. Cover and cook for 20-25 minutes, or until the chicken is tender and cooked through, and the potatoes (if used) are soft.
  7. Finish and Serve: Taste and adjust seasoning if needed. Garnish with fresh chopped coriander. Serve hot with steamed rice or naan bread.

Nutrition

Calories: 480kcalCarbohydrates: 25gProtein: 45gFat: 24gSaturated Fat: 7gCholesterol: 120mgSodium: 850mgPotassium: 700mgFiber: 6gSugar: 5g

Notes

For an extra kick, add a couple of fresh green chilies with the garlic and ginger. You can also make the vindaloo paste a day ahead to save time!

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