Gordon Ramsay's delicious midweek chicken curry recipe only takes minutes to make
Choosing what to prepare for dinner during the summer months can prove challenging as nobody fancies spending hours cooking in sweltering conditions, yet relying on takeaways isn't particularly healthy.
Nevertheless, Gordon Ramsay 's homemade chicken curry offers the ideal solution as it's not only tasty but requires a maximum of 10 minutes to prepare. In his cookbook 'Ramsay in 10', Gordon explained: "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." In other cooking stories, a writer claimed: 'I tried butter from Tesco, Aldi, Lidl and big brands - and the winner is not Lurpak'.
This recipe proves perfect when you're craving comfort food that remains loaded with vegetables and is remarkably simple to create as all you require is a frying pan, reports the Express.
How to make Gordon Ramsay's chicken curry
Ingredients
Two chicken breasts
1/2 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 1/2 tsp of garam masala
Two tbsp of chicken or vegetable stock
Salt and pepper
Vegetable oil (for cooking)
Method
Start by placing a frying pan on the hob over medium-high heat and allow it to warm up. Whilst the pan heats, grate the butternut squash and once hot, add a splash of oil along with the grated squash.
As the squash cooks, peel and grate the onion before adding it to the pan, cooking for one to two minutes whilst stirring frequently. During this time, chop the chilli and grate the ginger, adding both to the pan and cooking for another one to two minutes. Chop the chicken breasts and season with a bit of salt and pepper.
Create a space in the centre of the pan and toss in the diced chicken. Let it sizzle for a minute or two, then throw in the peas and cook for another minute.
Next, pour in the tinned tomatoes, coconut milk and chicken stock into the pan, bringing the mixture to a boil. Allow the curry to bubble away for about four to five minutes until the chicken is thoroughly cooked.
Finally, mix in the spinach and let it wilt completely. Take the pan off the heat and your delicious curry is ready to be served with rice or roti flatbreads.
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