Ruby Chicken Curry: A Delicious & Easy Recipe

Ruby Chicken Curry: Prepare to be captivated by a dish that’s as visually stunning as it is delicious! Imagine tender chicken simmered in a vibrant, jewel-toned sauce, bursting with aromatic spices and a subtle sweetness that will leave you craving more. This isn’t just another curry; it’s an experience.

While the exact origins of this particular vibrant variation are debated, the concept of chicken curry itself boasts a rich history, deeply intertwined with the culinary traditions of the Indian subcontinent. Curry, derived from the Tamil word “kari,” simply means “sauce,” and over centuries, countless regional variations have emerged, each reflecting the unique ingredients and palates of its origin. Ruby Chicken Curry, with its distinctive color and flavor profile, is a testament to the ongoing evolution and creativity within the world of curry.

What makes this Ruby Chicken Curry so irresistible? It’s the perfect balance of flavors – the savory chicken, the warm spices, and the touch of sweetness that elevates it beyond the ordinary. The creamy texture is incredibly comforting, making it a perfect dish for a cozy night in. Plus, it’s surprisingly easy to make! Whether you’re a seasoned cook or a beginner, you can easily recreate this restaurant-quality dish in your own kitchen. Get ready to impress your family and friends with this unforgettable culinary gem!

this Recipe

Ingredients:

• For the Chicken:
• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp chili powder (adjust to taste)
• Salt and pepper to taste
• For the Ruby Curry Sauce:
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 1 red bell pepper, roasted and peeled (or use jarred roasted red peppers)
• ½ cup heavy cream (or coconut cream for dairy-free)
• 2 tbsp butter (or ghee for a richer flavor, or olive oil for dairy-free)
• 1 tbsp lemon juice
• 1 tsp garam masala
• ½ tsp sugar (optional, to balance acidity)
• Fresh cilantro, chopped, for garnish
• Optional Additions:
• 1 cup frozen peas
• 1 (15 oz) can chickpeas, drained and rinsed
• Spinach or kale, chopped
• Serving Suggestions:
• Cooked basmati rice
• Naan bread
• Raita (yogurt sauce)

Preparing the Chicken:

1. Season the Chicken: In a large bowl, combine the chicken pieces with olive oil, chopped onion, minced garlic, grated ginger, turmeric powder, cumin powder, coriander powder, chili powder, salt, and pepper. Make sure the chicken is evenly coated with the spices. I like to use my hands to really massage the spices in!
2. Marinate (Optional): For the best flavor, let the chicken marinate in the refrigerator for at least 30 minutes, or even better, for a few hours or overnight. This allows the flavors to really penetrate the chicken. If you’re short on time, you can skip this step, but trust me, it makes a difference!
3. Sear the Chicken: Heat a large skillet or Dutch oven over medium-high heat. Add the marinated chicken in a single layer (you may need to do this in batches to avoid overcrowding the pan). Sear the chicken on all sides until it’s nicely browned. This step is crucial for developing a rich, savory flavor. Don’t worry about cooking the chicken all the way through at this point; it will finish cooking in the sauce. Remove the seared chicken from the skillet and set aside.

Making the Ruby Curry Sauce:

1. Prepare the Roasted Red Pepper (if using fresh): If you’re using a fresh red bell pepper, roast it until the skin is blackened. You can do this under the broiler, on a gas stovetop flame, or in the oven. Once roasted, place the pepper in a bowl and cover it with plastic wrap for about 10 minutes. This will help loosen the skin. Peel off the blackened skin and remove the seeds. Roughly chop the roasted red pepper. If you’re using jarred roasted red peppers, simply drain them and roughly chop them.
2. Blend the Sauce Ingredients: In a blender or food processor, combine the crushed tomatoes, tomato sauce, and roasted red pepper. Blend until smooth. This creates the base of our beautiful ruby-red curry sauce.
3. Sauté Aromatics (Optional): In the same skillet or Dutch oven you used to sear the chicken, melt the butter (or ghee or olive oil) over medium heat. Add a finely chopped small onion (if you didn’t use all of the onion for the chicken marinade) and sauté until softened, about 5 minutes. Add a clove of minced garlic and cook for another minute until fragrant. This step adds an extra layer of flavor to the sauce, but you can skip it if you’re short on time.
4. Combine and Simmer: Pour the blended tomato mixture into the skillet with the sautéed aromatics (if using). Stir in the lemon juice, garam masala, and sugar (if using). Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 15 minutes, or up to 30 minutes, stirring occasionally. Simmering the sauce allows the flavors to meld together and deepen.

Bringing it All Together:

1. Add the Chicken to the Sauce: Gently add the seared chicken pieces to the simmering curry sauce. Make sure the chicken is submerged in the sauce.
2. Simmer Until Cooked Through: Cover the skillet or Dutch oven and let the chicken simmer in the sauce for about 20-25 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
3. Add Optional Ingredients: If you’re using frozen peas, chickpeas, or spinach/kale, add them to the curry during the last 5-10 minutes of cooking. This will allow them to heat through without becoming overcooked.
4. Stir in the Cream: Stir in the heavy cream (or coconut cream) to the curry. This will make the sauce rich and creamy. Heat through gently, but don’t let the curry boil after adding the cream.
5. Taste and Adjust Seasoning: Taste the curry and adjust the seasoning as needed. You may want to add more salt, pepper, chili powder, or garam masala to suit your taste.

Serving the Ruby Chicken Curry:

1. Serve Hot: Serve the Ruby Chicken Curry hot over cooked basmati rice or with warm naan bread.
2. Garnish: Garnish with fresh chopped cilantro for a pop of color and freshness.
3. Optional Accompaniments: Serve with raita (yogurt sauce) for a cooling contrast to the spicy curry. A side of mango chutney also complements the flavors nicely.

Tips and Variations:

• Spice Level: Adjust the amount of chili powder to control the spice level of the curry. Start with a small amount and add more to taste.
• Vegetarian Option: Substitute the chicken with paneer (Indian cheese) or tofu for a vegetarian version.
• Slow Cooker: This recipe can easily be adapted for the slow cooker. Sear the chicken as directed, then transfer it to the slow cooker along with all the sauce ingredients. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream during the last 30 minutes of cooking.
• Instant Pot: You can also make this curry in the Instant Pot. Sear the chicken using the sauté function, then add the sauce ingredients. Cook on high pressure for 10 minutes, followed by a natural pressure release for 10 minutes. Stir in the cream after releasing the pressure.
• Make Ahead: This curry can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually deepen as it sits. Reheat gently before serving.
• Freezing: This curry freezes well. Allow it to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Conclusion:

This Ruby Chicken Curry isn’t just another curry recipe; it’s a vibrant, flavorful journey that will tantalize your taste buds and leave you craving more. The depth of flavor, achieved through the careful layering of spices and the slow simmering process, creates a truly unforgettable culinary experience. I genuinely believe this is a must-try recipe for anyone who appreciates authentic Indian cuisine or simply enjoys a delicious, comforting meal.

What makes this Ruby Chicken Curry so special? It’s the perfect balance of sweet, savory, and spicy notes. The tomatoes provide a beautiful sweetness that complements the richness of the chicken and the warmth of the spices. The ginger and garlic add a pungent aroma and a subtle kick, while the garam masala ties everything together with its complex blend of flavors. It’s a symphony of tastes that will dance on your palate.

But don’t just take my word for it! The real magic happens when you try it yourself. Imagine the aroma filling your kitchen as the curry simmers, the tender chicken falling off the bone, and the rich, flavorful sauce coating every grain of rice. It’s an experience you won’t soon forget.

Serving Suggestions and Variations:

This Ruby Chicken Curry is incredibly versatile and can be enjoyed in a variety of ways. For a classic pairing, serve it with fluffy basmati rice and warm naan bread. The rice will soak up the delicious sauce, while the naan is perfect for scooping up every last bit.

If you’re looking for a lighter option, try serving it with quinoa or cauliflower rice. You can also add a dollop of plain yogurt or a sprinkle of fresh cilantro for a refreshing touch.

For those who like a little extra heat, feel free to add a pinch of cayenne pepper or a chopped chili to the curry while it’s simmering. If you prefer a milder flavor, you can reduce the amount of chili powder or omit it altogether.

Want to make it vegetarian? Simply substitute the chicken with chickpeas, paneer, or a mix of vegetables like potatoes, cauliflower, and peas. The cooking time may need to be adjusted depending on the vegetables you choose.

Another variation is to add a splash of coconut milk towards the end of the cooking process for a creamier and richer curry. This is especially delicious if you’re using a spicier blend of spices.

Your Culinary Adventure Awaits!

I wholeheartedly encourage you to try this Ruby Chicken Curry recipe. It’s a rewarding experience that will impress your family and friends. Don’t be intimidated by the list of ingredients; the process is actually quite simple, and the results are well worth the effort.

Once you’ve made it, I’d love to hear about your experience! Did you make any variations? What did you serve it with? What did your family think? Share your thoughts and photos in the comments below. Your feedback is invaluable and helps me to continue creating delicious and inspiring recipes.

So, grab your ingredients, put on your apron, and get ready to embark on a culinary adventure. I’m confident that this Ruby Chicken Curry will become a new favorite in your household. Happy cooking!