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Chicken ruby curry recipe

Chicken ruby curry recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken curry

Scrummy curry nice in your tummy. This healthy recipe serves five and is best served with rice, chips, naan bread and poppadoms.

16 people made this

IngredientsServes: 5

  • 2 garlic cloves, crushed
  • 1 teaspoon chilli flakes or chopped fresh chillies
  • 2 teaspoons garam masala
  • 1 dessertspoon grated root ginger
  • 1 red pepper, chopped
  • 2 onions, diced
  • 2 large chicken breast fillets, chopped into small chunks
  • 1 tin green lentils
  • 1 tin tomato soup
  • 250ml water
  • 150g to 180g rice of your choice
  • chopped fresh coriander, to serve (optional )

MethodPrep:20min ›Cook:55min ›Ready in:1hr15min

  1. Combine the garlic, chilli, garam masala and ginger into your first small dish. Put your pepper and your onions in your second small dish.
  2. Warm a little oil in a frying pan over a medium heat then add the onions and peppers and cook and stir until the onions are soft. Add the chicken followed by the garlic and chilli mixture. Pour in the lentils, tomato soup and water and give a good stir. Cover and allow to simmer over a low heat until the chicken is no longer pink in the centre and the sauce has thickened, 30 to 40 minutes.
  3. Meanwhile, cook the rice according to the instructions on the packet. Drain and fluff with a fork.
  4. When it is time to serve, transfer the curry to a warm serving dish and top with chopped coriander. Serve with the rice and enjoy!


The recipe is much better with fresh ginger not powder, but in a pinch substitute with 1 teaspoon ginger powder.

See it on my blog

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Reviews & ratingsAverage global rating:(4)

Reviews in English (4)

so tasty , my family and I loved it . its so easy and i'd definitely make it again-17 Oct 2015

Really tasty and easily made. A warming crowd pleaser and can be done as a starter or main.-24 Feb 2017

Didn't look anything like the picture. Was just ok, very bland. Don't think the water needed to be added.-17 Mar 2016

Auntie Ruby's Nonya Curry Chicken

I know I am biased. Every boy grows up loving the curry his Mum made and I am no exception. Mum’s version is the best. I have memories of eating it with white bread, sucking clean every bone and wiping up every bit of the curry. Hers is a Nonya version and it is sometimes called Curry Kapitan.

  • The meat is cooked just right firm and yet tender to the bite. If you see the meat falling off the bone, it is a clear sign that the curry is overcooked and that won’t be my mum’s.
  • There is sufficient oil in the curry which adds to its smooth mouth-feel. It is supposed to be a curry, not soup. Her curry is drier and not swimming in coconut milk. Note that spices are oil-soluble.
  • The wonderful fragrance of spices and herbs is a clear sign that the curry was made from fresh spices and herbs.

You need a good-tasting chicken. I normally get the fresh ones from the wet market and avoid the frozen variety from the supermarts. Free-range chicken will, of course, taste better. Spices need to be fresh. Use fresh spice powder mix or toast and grind seeds. As for chilli paste, I will normally make paste from dried chilies or buy ready-made fresh paste from the market. Shallots or onions are essential to give body to this curry.

As for potatoes, get the yellow fleshed ones, please. They are tastier and have a nice, crumbly texture.

A wok or a wide-mouthed, traditional curry claypot will work well for cooking this dish, ensuring even cooking throughout and a curry that’s thickened through condensation.As you can imagine, if accompanied by a veg like cucumber and bread or rice at the dining table, this chicken curry is a complete meal.

In this recipe I will omit adding spices like cumin or coriander seeds as these take it towards the Indian direction. My mum's lean towards the Nonya version which allow the lemon grass and turmeric to shine through.

Trinidad Curry Chicken Recipe

1. Pour lemon juice and salt on chicken and toss to coat, add more juice if necessary. Wash immediately.

2. Make a marinade for the chicken. Put cilantro, thyme, garlic, onion and 2 teaspoons of vinegar into a food processor and pulse until all of the ingredients are combined, set aside.

3. Pour marinade onto chicken along with 1 tablespoon of curry teaspoon ground cumin and toss until well coated. Cover and let marinate for 20 mins (for best results marinate overnight) .

4. In a non-stick pan, on high heat, add 2 tablespoons of oil. Once the oil is hot, add 2 tablespoons of curry and ½ teaspoon of the ground cumin. Cook curry mixture for 3 to 4 minutes stirring frequently. As the curry cooks, it will darken in colour.

5. Add marinade-coated chicken (no liquid) to the curry mixture and toss to make sure that all of the chicken is coated.

6. Reduce the heat to medium, then cover the pot for another 5 minutes. Stir a couple of time to make sure that the chicken isn’t sticking to the bottom of the pot and to make sure that they chicken is releasing its natural juices. If there is no liquid, add ½ cup of water and re-cover.

7. Add potatoes to the chicken, and then stir to coat with the curry mixture. Cover for another 2 minutes then pour 1-1.5 cups of water over the mixture until both the potatoes and water are covered.

8. Continue to cook for another 15 – 20 minutes or until the sauce is thick, and the potatoes and chicken are tender and cooked. If the sauce is not getting thicker, add 1 tablespoon of tomato paste and cover again until the sauce is reduced.

9. Season with Salt and pepper to taste. Serve with Roti, and Pumpkin and Curry Mango. Or you can serve it with rice and curried chickpeas.


  1. Makhani sauce: Place a large saucepan over a medium heat and add 50ml of vegetable oil. Add 15g sliced garlic and fry until it just starts to turn golden and crispy. Remove the garlic with a slotted spoon and drain on some kitchen paper.
  2. Blend 800g of tomatoes to a fine consistency using a stick blender or food processor.
  3. Add 2 bay leaves, 6 green cardamom pods, 2 black cardamom pods and 2 cinnamon sticks to the saucepan with the oil and allow them to crackle for 1 minute, stirring regularly.
  4. Turn the heat under the saucepan down low and add 20g grated garlic and 20g grated ginger. Allow both to colour but be careful that they don’t burn.
  5. Add the blended tomatoes, 2 teaspoons of salt and 1½ teaspoons of deggi mirch chilli powder to the saucepan. Bring to a bubble and cook for around 30 minutes until the sauce has reduced by about half. Stir regularly to make sure it doesn't catch.
  6. Add 30g butter and simmer for 5 minutes.
  7. Add 1 teaspoon garam masala, 20g sugar, 1 tablespoon runny honey, 1 teaspoon ground cumin, the crispy sliced garlic (fried earlier), 1 teaspoon crushed fenugreek leaves and ½ teaspoon fresh dill fronds to the saucepan. Cook for another 15 minutes.
  8. If using the makhani sauce immediately, add 80ml double cream and simmer for 5 minutes. If using later, cool the sauce and refrigerate it, adding the cream when you want to reheat it.
  9. Paneer: Add a tablespoon of oil to a frying pan over a medium heat. Add 400g or so of cubed paneer and fry for around 6-8 minutes, turning occasionally, until the cubes have turned golden brown.
  10. Combine the paneer with the makhani sauce and serve with rice, naan, or for a real treat, gunpowder potatoes.

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Chicken ruby curry recipe - Recipes

The reason I am a real foodie and my passion for all things cooking comes from my Mum. I have been so lucky to grow up in a household where food is in abundance and I was introduced to a plethora of spices from an early age. Saturday nights are religiously curry night at my parents and one of my most favourite things my Mum makes for us is a biriyani. It is packed full of flavour, easy to cook and hugely nourishing.

For me, food is always about tasting incredible, whilst also offering a nutritious element. I wouldn’t be where I am now if I hadn’t constantly followed my Mum around the kitchen from a young age, asking to stir the pot and whether I could help. It is such a huge passion of mine and now being able to cook a dish inspired by my Mum for my Mum is incredible.
Hearty, warm and comforting – the dish reminds me of her and brings all the homely feelings that a good dinner should.


– 2 glasses Tilda Basmati Rice
– 3 3/4 glasses water
– 1tsp salt
– 1/2tsp garam masala
– 1/2tsp turmeric
– 1/2tsp chilli powder
– 1 small onion chopped onions
– 15g salted Butter
– 1 glass mixed frozen veg (peas, carrots, sweetcorn)
– 1 1/2 tsp cumin Seeds


– 1kg chicken (boneless and drumsticks)
– 2 medium onions – diced
– tbsp. olive oil
– 3 to 4 garlic cloves
– 3tsps ginger
– ½ tinned tomatoes
– 2tsp green finger chillies – chopped
– 1tsp turmeric
– 2 ½ tsp Salt
– 1tsp garam masala
– a handful of fresh coriander

1. Into a medium-sized saucepan, add in the chopped onions and gently heat in butter. Once melted, add in cumin, continue to sizzle for 2 mins. Add in the frozen mixed vegetable and allow to cook for 5 minutes – remember to regularly stir. When the veg has cooked through, add in salt, turmeric, garam masala and chilli powder. Stir well and add in the water.

2. Whilst the water is heating up, wash the rice thoroughly in cold water to remove starch. Drain from the water and add into the saucepan. Stir well, bring to the boil and then lower the gas and place on lid. Keep the rice on the heat or approx. 15mins until the water has cooked out.

3. In the meantime, let’s get the chicken cooked. Into a large saucepan, add in the diced onions and oil and cook. The onions should be golden brown and translucent before you add in the garlic. Grate in the cloves of garlic and mix well, followed by the grated ginger. Mix well.

4. Add in the tinned tomatoes, followed by the green chillies, turmeric, salt and garam masala. Stir well before adding in the chopped fresh coriander

5. The base needs to reduce for approx. 5 mins before we add in the chicken. Allow the chicken to cook thoroughly and any excess water has been cooked out. Check the temperature of the chicken to ensure it is cooked, before adding in the cooked rice. Mix well to bring together

6. Transfer to a serving bowl and sprinkle on top some more fresh coriander. Serve alongside a fresh green salad and raita.

Ruby Bhogal is working with the United Nation’s World Food Programme and Tilda to ‘Help Mums Together’ this Mother’s Day. Ruby’s ‘Mama B’s Chicken Biryani’ recipe was inspired by and created for her mother and cooking inspiration. It uses limited-edition packs of Tilda Pure Basmati rice – of which every pack sold here in the UK will donate a nutrition-boosting meal to expectant mothers in Bangladesh to help fight malnutrition.


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Preparation and cooking time: 1 hour

For the rice:
· 2 glasses of Tilda Basmati Rice
· 3 3/4 glasses water
· 1 tsp salt
· ½ tsp garam masala
· ½ tsp turmeric
· ½ tsp chilli powder
· 1 small onion, chopped
· 15g salted butter
· 1 glass mixed frozen veg (peas, carrots, sweetcorn)
· 1 ½ tsp cumin seeds

For the chicken:
· 1kg chicken (boneless and drumsticks)
· 2 medium onions, diced
· 1 tbsp olive oil
· 3 - 4 garlic cloves
· 3 tsps ginger
· ½ tin of tomatoes
· 2 tsp green finger chillies, chopped
· 1 tsp turmeric
· 2 ½ tsp salt
· 1 tsp garam masala
· A handful of fresh coriander

Recipe Summary

  • 2 pounds skinless, boneless chicken breast halves
  • 2 teaspoons salt
  • ½ cup cooking oil
  • 1 ½ cups chopped onion
  • 1 tablespoon minced garlic
  • 1 ½ teaspoons minced fresh ginger root
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1 tablespoon water
  • 1 (15 ounce) can crushed tomatoes
  • 1 cup plain yogurt
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon salt
  • ½ cup water
  • 1 teaspoon garam masala
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon fresh lemon juice

Sprinkle the chicken breasts with 2 teaspoons salt.

Heat the oil in a large skillet over high heat partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.

Reduce the heat under the skillet to medium-high add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.

Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.

Oven Roasted Chicken is the first dish I ate when we arrived here in Canada two years ago. We don’t have time yet to buy groceries then. I remember that the roasted chicken was so big and lasted for 2 days. The oven roasted chicken here has a distinctive flavor and you can smell the aroma of herbs and spices used. Now, I’ve learned to love Canada’s native chicken. You can find their oven roasted chic[. ]

Chicken curry recipes

A good chicken curry is always winner, a hearty midweek supper which can be whipped up quickly and – depending on your levels of self control – can serve as a delicious hot lunch the day after. Explore this collection of chicken curry recipes for some fantastic dinner ideas, with dishes to suit every cooking ability (not to mention spice tolerance level!).

This collection contains plenty of wonderful chicken curry recipes from Alfred Prasad, one of the pioneers of Michelin-starred Indian food in London. His easy Simple chicken curry is a great way of introducing young children to spice, while his Chettinad chicken curry recipe and the rich Murgh makhani are excellent choices for more sophisticated palates. Sumayya Usmani offers a delicate alternative to chicken korma with her Bengali chicken curry recipe, while Karen Burns Booth's Gurkha curry is inspired by the hospitality she received from Gurkha families growing up in Hong Kong.

Ingredients of Chicken Manchurian

  • 250 gm minced chicken
  • 3 tablespoon all purpose flour
  • 1/4 cup refined oil
  • 1 teaspoon garlic paste
  • 1/2 cup chicken stock
  • 1/4 teaspoon ground black pepper
  • 1 finely chopped spring onions
  • 1 tablespoon garlic
  • 2 tablespoon schezwan sauce
  • 1 teaspoon green chilli sauce
  • 1/4 cup corn flour
  • 1 beaten egg
  • 1 teaspoon ginger paste
  • 2 chopped green chilli
  • 1 tablespoon light soya sauce
  • 1 cup water
  • salt as required
  • 1 teaspoon ginger
  • 1 tablespoon red chilli sauce
  • 1/4 cup minced onion

How to make Chicken Manchurian

Step 1 Marinate the chicken

The Chicken Manchurian recipe is a simple yet delectable Chinese recipe. Take a large bowl and add beaten egg in it along with salt. Next, add ginger-garlic paste, salt, and soy sauce. Mix all these ingredients properly and add minced chicken along with ginger-garlic paste, salt, and soy sauce. Mix together and let the chicken marinate for half an hour.

Step 2 Make Manchurian balls and fry them

Next, add cornflour and all-purpose flour. Make balls of the chicken mixture for making Manchurian. Heat oil in a saucepan over medium flame. When the oil is hot enough, add these Manchurian balls in it and deep fry. Once done, keep them aside in a tissue paper to remove any extra oil.

Step 3 Prepare the Manchurian sauce

Now, to prepare the sauce, heat some oil in a pan and once it hot enough, add slit green chillies in it along with chopped ginger & garlic. Saute for 2 minutes and then and minced onion in it. When the minced onion is half-cooked, add all the sauces in it. Mix well and let the onion mixture cook for 2-3 minutes. Now, take a small bowl and mix cornflour with salt & black pepper to taste. Add this cornflour slurry to the pan and add 1 cup water to it. Let the gravy cook for 5-6 minutes.

Step 4 Add Chicken Manchurian balls in the gravy and simmer for 5 minutes

Once the gravy is done, add Chicken Manchurian balls in it and simmer for another 5 minutes. Your Chicken Manchurian is ready, garnish with spring onions and enjoy with hot steaming rice or noodles. Make sure you rate this recipe and leave a comment below.