Gordon Ramsay’s easy and simple chicken curry is bursting with flavour and packed with tender chicken, creamy coconut milk, and a mix of fragrant spices including garam masala and ginger.
It’s a simple, one-pan meal that uses fresh ingredients like butternut squash, peas, and spinach for a healthy and satisfying dinner.
Perfect for busy evenings, this quick curry is both delicious and convenient, allowing you to enjoy a rich, comforting dish without the fuss.
Sharing this recipe in his cookbook ‘Ramsay in 10’, the chef said: “This is how we do a midweek curry in a hurry at home, especially when the kids are here, there and everywhere.
“Honestly, it’s one of the easiest and quickest curries you will ever make.”
Gordon Ramsay’s 10-minute chicken curry recipe
Ingredients
Two chicken breasts
Half a butternut squash
One chili
One large onion
250ml (one cup) of canned tomatoes
250ml (one cup) of coconut milk
50g (⅓ cup) of frozen peas
30g (one cup) of fresh spinach
2.5cm (one inch) of ginger
Two and a half teaspoons of garam masala
Two tablespoons of chicken of vegetable stock
Salt and pepper
Vegetable oil (for cooking)
What you’ll need:
Non-stick frying pan or skillet
Method
Begin by prepping your ingredients. Slice the chicken into small pieces, and finely dice and grate the butternut squash, onion, and ginger.
Place a frying pan on the stove and heat it over medium-high. Add a little oil to the pan, then stir in the grated squash. Season with salt and pepper, then sprinkle in the garam masala and mix.
Add the chopped onion and stir everything together. Let it cook for one to two minutes until the onion starts to soften.
Next, chop the chilli and remove the seeds if you want a less spicy dish. Stir in the grated ginger and cook for another one to two minutes.
Create a space in the centre of the pan by pushing the veggies to the sides. Add a bit more oil to the middle and toss in the diced chicken. Season the chicken with salt and pepper, and let it cook for one to two minutes. While the chicken cooks, add the peas and cook for an additional minute.
Pour in the canned tomatoes, coconut milk, and stock, stirring everything together until well mixed. Bring the curry to a boil, then reduce the heat and let it simmer for four to five minutes, or until the chicken is fully cooked.
Finally, stir in the spinach and let it cook until it wilts. Take the pan off the heat, and your flavourful chicken curry is ready to serve.
