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Chicken Ruby Curry

Introduction & method

This recipe is based on one from the Dishoom chain of restaurants. It's a little bit complicated to make, but well worth the effort - you will get a seriously complex tasting curry. The name, by the way, possibly comes from the Cockney rhyming slang: Ruby Murray = Curry.

 Chicken Ruby Curry Recipe

Marinate the Chicken


Whizz all of the marinade ingredients together to form a smooth paste. Cut the chicken thighs into bite-sized chunks and stir them into the marinade. Make sure they are coated all over. Tip it all into a ziploc bag and refrigerate for 6 hours or more. Tip: if you're in a hurry and you have the equipment you can vacuum pack the chicken and marinade and it will be usable after an hour.

Make the Sauce


Peel and finely dice half of the garlic. Add the oil to a pan and warm it up to medium heat. Fry the diced garlic until golden brown. Drain and set aside. Peel and mince the remaining garlic and the ginger. Rub them with the back of a chef's knife to combine them into a paste. Whizz the canned tomatoes to a smooth paste. Heat the oil again. Add the bay leaves, cardamom pods and cinnamon sticks. Cook them for a minute then turn down the heat and add the ginger garlic paste. Cook for five minutes then add the tomatoes, chilli powder and salt. Turn up the heat and let it bubble rapidly until reduced by half. Melt in the butter then add the remaining ingredients and simmer gently for ten minutes.

Cook the Chicken


While the sauce is cooking, arrange the marinated chicken pieces on a wire rack over a baking sheet. Place under a hot grill for 5-10 minutes until the chicken chunks have charred edges. Turn the chunks over and grill for a few minutes longer. Add the chicken to the sauce and simmer for ten minutes.

Serve the Chicken Ruby


Serve the curry with pilau rice and garnish with chopped coriander leaves, ginger matchsticks and a sprinkling of pomegranate seeds.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Chicken Ruby Curry on YouTube.

 
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Onion Bhaji

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Ingredients & Info


CHICKEN
 700 grams skinless boneless chicken thighs
 20 grams butter
 50 ml double cream
MARINADE
 10 grams fresh ginger
 20 grams garlic
 5 grams salt
 1 tsp deggi mirch chilli powder
 half a tsp garam masala
 2 tsp lime juice
 2 tsp vegetable oil
 75 grams greek yoghurt
SAUCE
 35 grams garlic
 20 grams fresh ginger
 800 grams canned tomatoes
 2 bay leaves
 6 green cardamom pods
 2 black cardamom pods
 2 cinnamon sticks
 1 tsp salt
 half a tsp deggi mirch chilli powder
 30 grams butter
 1 tsp garam masala
 1 tsp granulated sugar
 1 tbsp runny honey
 1 tsp ground cumin
 1 tsp fenugreek powder
 half a tsp dried dill
 80 ml double cream
GARNISH
  ginger matchsticks
  coriander leaves
 1 tbsp pomegranate seeds

PLUS

Deggi mirch chilli powder is a blend of mild chilli powder and ground red bell peppers (like paprika) - you should be able to find it in Asian stores.


UNITS:
Metric
US Customary/Imperial

Serves 4 -6
Prep time: 20 minutes.
Marinading time: 6 hours.
Cooking time: 30 minutes.
Total time: 6 hours 50 minutes.