22 January 2024 , 11:48
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Thinking of mid-week meal inspiration can be really tough, especially when you're working and the last thing you want to do is stand over a hot stove - but Gordon Ramsay is here to save the day with his "easiest" chicken curry.
Winter is a time for hearty and wholesome meals, and you want to eat something that'll warm you up as the temperatures drop.
Gordon Ramsay's one-pot chicken curry is not only delicious but is simple and easy to make, and the famous chef shared this quick comfort dish in his cook 'Ramsay in 10' - and it's guaranteed to please the whole family.
Gordon explained: "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."
To make the "easy" curry, you will need:
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- 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 or vegetable stock
- Salt and pepper
- Vegetable oil (for cooking)
To start, cut the chicken into small slices, dice and grate the squash, onion and ginger. Place a frying pan on the stove over medium-high heat, then add a drizzle of oil to the pan and then add in your grated butternut squash.
Season the butternut squash with salt and pepper. Then stir in the garam masala. Add the onion to the pan and stir it well. Let the onion and butternut squash cook for one to two minutes. Roughly chop up the chilli and de-seed it for a less spicy curry if you prefer. Add in the grated ginger and allow to cook for one to two minutes.
Make a well in the middle of the frying pan so all the vegetables are cooking around the edge of the pan, and then add some oil into the centre of the pan, adding your diced chicken into the well.
Season the diced chicken well with salt and pepper and allow to cook for one to two minutes. While the chicken is cooking, add in the peas and cook for one more minute. Then, add in the canned tomatoes, coconut milk, and stock, then stir in the ingredients well until fully combined.
Bring the curry to a boil and allow it to simmer for four to five minutes until the chicken is fully cooked. Then, stir in the spinach and cook until it has fully wilted. Remove the frying pan from the heat and your delicious chicken curry is ready to serve. Simple, wasn't it?