Gordon Ramsay's 15‑minute chicken curry simplifies dinner
Curry is not just a dish but a journey through a wealth of flavors and aromas. From classic chicken curry to vegetarian variations with paneer cheese, curry surprises with its diversity and depth of flavor. 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 just 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. Among the most commonly used spices are turmeric, cumin, cardamom, ginger, and chili. These spices give the dish its characteristic intense flavor. Curry is one of the most recognizable dishes of Indian cuisine and can be prepared in various ways, both meat and vegetarian. Gordon Ramsay offers a quick version of this Indian classic.
Gordon Ramsay's quick curry - recipe
Ingredients:
- 1 butternut squash
- 1 onion
- Approximately 1 inch of fresh ginger
- 1 chicken breast
- 2 tablespoons of oil
- Salt and pepper to taste
- 2 teaspoons of garam masala
- 1 chili pepper
- 7 ounces of frozen peas
- 1 can of tomatoes
- ⅓ cup 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, season with salt and pepper.
- Mix in the garam masala and chopped onion, and cook for 1-2 minutes.
- Slice the chili pepper and add it to the pan. Remove the seeds from the chili for a milder curry.
- 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 mix. Stir 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 wilted completely.
Thanks to this Gordon Ramsay recipe, preparing a tasty midweek meal becomes simpler and quicker.
