Gordon Ramsay's chicken and butternut squash curry - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Gordon Ramsay’ s chicken and butternut squash curry By You Magazine - October 3, 2021 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. 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 Place a high-sided, nonstick frying pan over a medium-high heat. Meanwhile, use the large side of a box grater to coarsely grate the squash. Add a drizzle of oil to the pan, then add the grated squash. Season with salt, then stir in the garam masala. 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. Meanwhile, roughly chop the chilli and add to the pan, then grate in the ginger and allow to cook for 1-2 minutes. 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. 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. 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 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. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved