Deciding what to have for dinner during the summer can sometimes be tricky as no one wants to spend ages cooking in the hot weather but dining out on takeaways is unhealthy. However, Gordon Ramsay’s homemade chicken curry is the perfect compromise as not only is it delicious but it only takes 10 minutes at most to cook.
In his cookbook ‘Ramsay in 10’, Gordon wrote: “This is how we do a midweek curry in a hurry at home, especially when the kids are here, there and everywhere.
“It’s one of the easiest and quickest curries you will ever make, especially if you grate rather than dice the squash and onion, and cut the chicken into small cubes.” This is the perfect recipe when you want some comfort food that is still packed with vegetables and is incredibly easy to make as all you need is a frying pan.
You only need one frying pan to make this curry so you can save time on the washing up afterwards.
How to make Gordon Ramsay’s chicken curry
Ingredients:
* Two chicken breasts
* Half a butternut squash
* One chili
* One large onion
* 250ml of canned tomatoes
* 250ml of coconut milk
* 50g of frozen peas
* 30g of fresh spinach
* 2.5cm of ginger
* Two and a half teaspoons of garam masala
* Two tablespoons of chicken or vegetable stock
* Salt and pepper
* Vegetable oil (for cooking)
Method:
1. To begin, place a frying pan on the stove on a medium-high heat and leave to heat up. As the pan is heating up, grate the butternut squash and once the pan is hot add a drizzle of oil to the along with the grated squash.
2. While the squash is cooking, peel and grate the onion, then add it to the pan. Let it cook in the pan for one to two minutes, making sure to stir regularly.
3. Meanwhile, chop up the chilli and grate the ginger and add them both to the pan, allowing them to cook for one or two minutes.
4. Cut up the chicken breasts, then season with salt and pepper. Make a well in the middle of the pan and add the diced chicken. Allow it to cook for one or two minutes then add the peas and cook for one more minute.
5. Pour the canned tomatoes, coconut milk and chicken stock into the pan and bring the mixture to a boil. Allow the curry to simmer for four to five minutes until the chicken is fully cooked.
6. Stir in the spinach and cook it until it has fully wilted. Then remove the pan from the heat and your tasty curry is now ready to serve with rice or roti flatbreads.
