Gordon Ramsay’s chicken and butternut squash curry

This is how we do a midweek curry in a hurry at home. It’s one of the easiest and quickest curries, especially if you grate rather than dice the squash and onion, and cut the chicken into small cubes.

chicken and butternut squash curry
Jamie Orlando Smith

SERVES 4

1⁄2 butternut squash, preferably the seed-free ‘neck’ end, peeled
Vegetable oil, for frying
2 1⁄2 tsp garam masala
1 large red onion
1 chilli, deseeded if you want a milder heat
2.5cm piece of fresh ginger, peeled
2 chicken breasts, diced
50g frozen peas
240g canned tomatoes
250ml coconut milk
2 tbsp chicken or vegetable stock
30g fresh spinach
Sea salt and freshly ground black pepper

  1. Place a high-sided, nonstick frying pan over a medium-high heat.
  2. Meanwhile, use the large side of a box grater to coarsely grate the squash.
  3. Add a drizzle of oil to the pan, then add the grated squash. Season with salt, then stir in the garam masala.
  4. As the squash cooks, peel and grate the onion and add it to the pan. Stir well and allow to cook for 1-2 minutes.
  5. Meanwhile, roughly chop the chilli and add to the pan, then grate in the ginger and allow to cook for 1-2 minutes.
  6. Make a well in the middle and drizzle in a little oil. Add the diced chicken, season with salt and toss to combine. Cook for 1-2 minutes, then add the peas and cook for a further minute.
  7. Add the tomatoes, coconut milk and stock, stir well, then bring to the boil and allow to simmer for 4-5 minutes, until the chicken is cooked.
  8. Stir in the spinach and cook until it has wilted. Remove the pan from the heat and serve with rice and roti.

Now buy Gordon’s book

Ramsay in 10
Ramsay in 10
by Gordon Ramsay will be published by Hodder & Stoughton on 14 October, priced £25. To preorder a copy for £21.25 until 17 October, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20.