Gordon Ramsay's 15‑minute curry: Flavourful dinner hack
Curry is not just a dish but a true journey through a wealth of flavours and aromas. From classic chicken curry to vegetarian variations with paneer cheese, curry surprises with its diversity and depth of flavour. How can you prepare aromatic chicken curry in just fifteen minutes? Gordon Ramsay has revealed his method.
Cooking meals during the week can be a hassle, especially after a full day at work. However, with the right recipe, you can create a quick and delicious curry in 10–15 minutes. Gordon Ramsay has developed a recipe for aromatic chicken and butternut squash curry using just one pot.
This is how we do a midweek curry in a hurry at home, especially when the kids are here, there and everywhere - assures Gordon Ramsay.
Indian cuisine is famous for its richness of spices, which give dishes a unique taste and aroma. Turmeric, cumin, cardamom, ginger, and chilli are among the most commonly used spices, giving the dish its characteristic, intense flavour. Curry is one of the most recognisable dishes of Indian cuisine. It can be prepared in many variations, including meat and vegetarian. Gordon Ramsay offers a quick version of the Indian classic.
Gordon Ramsay's quick curry - recipe
Ingredients:
- 1 butternut squash,
- 1 onion,
- approximately 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,
- 80 millilitres of coconut milk,
- 2-3 handfuls of fresh spinach.
Directions:
- 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 and season with salt and pepper.
- Mix with garam masala and chopped onion, cook for 1-2 minutes.
- Slice the chilli pepper and add to the pan. Remove the seeds from the chilli if you don't want the curry to be spicy.
- Add the grated ginger and cook for another 1-2 minutes.
- Make a space in the middle of the pan and add the chicken pieces. Cook for 1-2 minutes, season with salt and pepper.
- Add the frozen peas and cook for an additional minute.
- Pour 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 this Gordon Ramsay recipe, preparing a tasty midweek meal becomes simpler and quicker.
