Mid‑week curry made easy with Gordon Ramsay's swift recipe
Curry dishes are more than just meals; they're a journey through various flavours and aromas. From classic chicken curry to vegetarian variations with paneer cheese, curry offers surprising diversity and depth of taste. Have you ever wondered how to prepare aromatic chicken curry in just fifteen minutes? Gordon Ramsay shares his method.
Cooking during the week can be challenging, especially after a full day at work. However, with the right recipe, you can create a delicious curry in 10-15 minutes. Gordon Ramsay has developed a recipe for aromatic chicken and pumpkin curry, all made in one pot.
This is how we do a midweek curry in a hurry at home, especially when the kids are here, there and everywhere, says Gordon Ramsay.
Indian cuisine is famous for its richness of spices, which give dishes their unique taste and aroma. Some of the most commonly used spices include turmeric, cumin, cardamom, ginger, and chilli, all of which contribute to its distinctive, intense flavour. Curry is among the most recognizable dishes of Indian cuisine and can be prepared in many variations, both meaty and vegetarian. Gordon Ramsay offers a quick version of this Indian classic.
Quick Gordon Ramsay's curry - recipe
Ingredients:
- 1 butternut squash,
- 1 onion,
- approx. 2.5 cm of fresh ginger,
- 1 chicken breast,
- 2 tablespoons of oil,
- salt and pepper to taste,
- 2 teaspoons of garam masala,
- 1 chilli pepper,
- 200 grams of frozen peas,
- 1 can of tomatoes,
- 200 millilitres of coconut milk,
- 2-3 handfuls of fresh spinach.
Preparation method:
- Grate the butternut squash, onion, and ginger. Cut the chicken into small pieces.
- Heat a pan over medium heat and add some vegetable oil.
- Add the grated squash, season with salt and pepper.
- Mix with the garam masala and chopped onion, cook for 1-2 minutes.
- Chop the chilli pepper and add it to the pan. If you prefer a milder curry, remove the seeds from the chilli.
- Add the grated ginger and cook for another 1-2 minutes.
- Create a space in the centre of the pan and add the chicken pieces. Cook for 1-2 minutes, seasoning with salt and pepper.
- Add the frozen peas and cook for an additional minute.
- Pour the canned tomatoes and coconut milk into the sauce. Mix everything and increase the heat to bring the curry to a boil.
- Once the curry begins to boil, reduce the heat and simmer for 4-5 minutes until the chicken is fully cooked.
- Add the spinach, and your delicious chicken curry is ready to serve once it has completely wilted.
Thanks to Gordon Ramsay's recipe, preparing a delicious meal mid-week becomes simpler and quicker.
