Gordon Ramsay Makes a Curry in a Hurry | Next Level Kitchen
This is Gordon Ramsay's take on a classic butter chicken—a dish he loves to make at home. Originally designed to deliver maximum flavour in minimal time, this slow cooker adaptation lets you prepare a restaurant-quality curry with ease. The chicken becomes incredibly tender, and the sauce develops deep, complex flavours as it cooks low and slow. Perfect for a weeknight dinner or entertaining guests, this curry pairs beautifully with rice, naan, or both. It's comfort food at its finest
Watch: Gordon Ramsay Makes a Curry in a Hurry | Next Level Kitchen
Original recipe video — click to play
Original method: 30 minutes (stovetop)
Ingredients
Main
- 800 g chicken breasts, skinless and boneless, cut into bite-sized pieces
Brown in a hot pan for 2-3 minutes per side before slow cooking for deeper flavour
Aromatics & Spices
- 50 g butter
- 300 g onions, finely diced
- 4 cloves garlic cloves, minced
- 15 g fresh ginger, grated
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chilli powder
Adjust to taste for spice level
Sauce
- 400 g tinned tomatoes (chopped)
One 400g tin
- 50 g tomato purée
- 150 ml chicken stock
Reduced quantity for slow cooking
- 150 ml double cream or natural yoghurt
Add in the final 30 minutes of cooking. If using yoghurt, temper it first by mixing with a little warm sauce.
Seasoning
- ½ tsp sea salt
Adjust to taste
- ÂĽ tsp black pepper
Adjust to taste
Garnish
- 30 g fresh coriander, roughly chopped
Add just before serving to preserve colour and flavour
To Serve
- basmati rice or naan bread, cooked(optional)
For serving
Method
- 1
Heat the butter in a large frying pan over a medium-high heat. Pat the chicken pieces dry and season with salt and pepper. Brown the chicken in batches for 2-3 minutes per side until golden. Do not crowd the pan. Transfer the browned chicken to your slow cooker.
~15 minsTip: Browning adds depth of flavour and is recommended even though it's an extra step
- 2
In the same frying pan, melt a little more butter if needed and sauté the diced onions until soft and translucent, about 5 minutes. Add the minced garlic and grated ginger, stirring constantly for 1-2 minutes until fragrant.
~7 mins - 3
Add the garam masala, ground cumin, ground coriander, and chilli powder to the pan. Toast the spices for 30 seconds to 1 minute, stirring continuously, until the kitchen fills with aroma.
~1 minTip: Toasting the spices releases their essential oils and deepens their flavour
- 4
Stir in the tomato purée, mixing well to coat the onions and spices. Cook for 1-2 minutes, then add the tinned tomatoes and chicken stock. Stir everything together and pour into the slow cooker with the browned chicken.
~3 mins - 5
Stir the slow cooker contents well to combine. Cover and cook on Low for 6 hours or on High for 4 hours.
~6 hrsTip: The chicken should be very tender and the sauce rich and flavourful
- 6
About 30 minutes before the end of cooking, check the curry. In a small bowl, if using yoghurt, mix it with 3-4 tablespoons of the warm curry sauce to temper it, then stir it into the slow cooker. If using double cream, simply stir it in directly. Do not add cream or yoghurt earlier as it may curdle.
~5 minsTip: Tempering yoghurt prevents it from splitting in the heat
- 7
Once the cooking time is complete, taste the curry and adjust the seasoning with salt and pepper as needed.
~2 mins - 8
Just before serving, stir in the fresh chopped coriander. Serve hot with basmati rice or warm naan bread.
~2 minsTip: Adding coriander at the end preserves its bright, fresh flavour
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Absolutely. Chicken thighs are even better for slow cooking as they stay moist and become incredibly tender. They have more flavour than breasts and won't dry out. Use about 900g of thighs and follow the recipe as written
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