Cooking during the week can be a hassle and many of us cannot be bothered to make a complicated homemade meal after working all day. However, it turns out you can make a quick yet delicious curry in 10 minutes if you follow the right recipe . Gordon Ramsay has figured out how to make a one-pot chicken curry and explained in his cookbook ‘Ramsay in 10’ that it is a great dinner to make during the week.
He wrote: “This is how we do a midweek curry in a hurry at home, especially when the kids are here, there and everywhere. Honestly, it’s one of the easiest and quickest curries you will ever make.” Ingredients Two chicken breasts (diced) Half a butternut squash (grated) One onion (grated) 2.
5cm of ginger (grated) One chili 250ml (one can) of coconut milk 250ml (one can) of canned tomatoes 50g of frozen peas 30g of spinach Two and a half teaspoons of garam masala Two tablespoons of chicken stock Vegetable oil Salt and pepper Instructions To begin with, grate the butternut squash, onion, and ginger. Then, cut the chicken into small, diced pieces. Put a frying pan over medium-high heat and add a little vegetable oil.
Add the grated butternut squash and season with salt and pepper. Mix in the garam masala and grated onion into the pan. Then, let everything cook for one to two minutes.
Next, cut up the chilli and add it to the pan. If you wish for the curry not to be spicy, make sure to deseed the chilli. Add the grated ginger and let it cook for one to two minutes.
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