Gordon Ramsay Chicken Curry Recipe

This creamy, aromatic gordon ramsay chicken curry recipe is made with tender chicken breast, grated butternut squash, and coconut milk, and ready in just 15 minutes. The secret hero moment happens when the grated vegetables melt down instantly in the pan, creating a thick, rich base without hours of simmering. I love making this when I want restaurant flavors but have zero energy to cook.

Try More Chicken Recipes:

• Gordon Ramsay’s Chicken Nuggets
• Gordon Ramsay Chicken Risotto Recipe
• Gordon Ramsay Chicken Kiev Recipe

The Secret To Getting It Right

What I learned making this dish is that speed doesn’t have to mean cutting corners on texture. The genius of this recipe lies in grating the butternut squash and onion instead of chopping them into chunks. Because the vegetables are shredded so finely, they break down almost instantly when they hit the hot oil, creating a naturally thick, sweet, and complex sauce base that usually takes an hour to achieve.

My first attempt was a bit chaotic because the pan moves fast, so have your ingredients prepped before you turn on the heat. Once the chicken hits the pan, you are only minutes away from serving. It creates a “curry in a hurry” that genuinely tastes like it’s been bubbling away all afternoon, with a richness that canned sauces just can’t match.

What Is Chicken Curry?

Chicken curry” is a broad category of dishes where chicken is simmered in a spiced sauce or gravy. While often associated with India, it exists in various forms across the globe, including Thailand, the Caribbean, and Japan.

Key Components

• The Base: Usually a blend of aromatics like onions, ginger, and garlic. Depending on the region, the liquid base might be tomatoes, yogurt, coconut milk, or simple broth.+1
• The Spices: There is no single “curry” flavor. It usually involves a combination of turmeric (which gives it a yellow hue), cumin, coriander, and chili peppers.+1
• The Texture: It can range from a thick, dry coating on the meat to a thin, soup-like consistency.

Common Regional Varieties

Gordon Ramsay Chicken Curry Ingredients

• 2 large chicken breasts, diced into small 1-inch cubes
• 1 small butternut squash (neck end only), peeled and grated
• 1 large red onion, grated
• 1-inch piece fresh ginger, grated
• 1 fresh red chilli, finely chopped (deseeded for less heat)
• 250ml (1 cup) canned coconut milk
• 250ml (1 cup) canned chopped tomatoes
• 2 1/2 tsp quality curry powder (or garam masala)
• 50g (1/3 cup) frozen peas
• 30g (1 cup) fresh spinach
• 2-3 tbsp chicken stock or vegetable stock
• Vegetable oil, for frying
• Salt and freshly ground black pepper
• Fresh coriander (cilantro), for garnish

How To Make Gordon Ramsay Chicken Curry

1. Prep the Vegetables: Peel the butternut squash and grate it using the coarse side of a box grater (you only need the neck part). Grate the red onion and ginger as well. Having these ready is crucial as the cooking process is very fast.
2. Sauté the Base: Heat a large non-stick frying pan over medium-high heat with a drizzle of vegetable oil. Add the grated butternut squash and season with salt and pepper. Stir-fry for 1-2 minutes until it starts to soften.
3. Add Aromatics: Add the grated onion and curry powder (or garam masala) to the pan. Cook for another minute, stirring constantly so the spices toast and become fragrant. Add the chopped chilli and grated ginger, cooking for 30 more seconds.
4. Cook the Chicken: Push the vegetable mixture to the outer edges of the pan to create a well in the centre. Drizzle a little more oil in the middle and add the diced chicken breast. Season the chicken and sear it for 2 minutes until it turns white and begins to brown.
5. Build the Sauce: Pour in the canned tomatoes and chicken stock. Stir everything together, combining the chicken with the spiced vegetable base. Allow it to bubble vigorously for 2-3 minutes.
6. Finish the Curry: Pour in the coconut milk and stir well. Add the frozen peas and simmer for 1-2 minutes until the sauce thickens and the chicken is cooked through. Finally, toss in the fresh spinach and let it wilt for 30 seconds. Remove from heat and garnish with fresh coriander.

Recipe Tips

• Grate, Don’t Chop: The entire speed of this recipe relies on the surface area of the vegetables. If you chop the squash into cubes, they will not cook in time and your sauce will be watery.
• Chicken Size Matters: Cut your chicken breasts into small, uniform cubes (about 1-2cm). Large chunks will take too long to cook through, risking overcooked vegetables or undercooked meat.
• Spice Level Control: Gordon loves heat, but you can control it. Leave the seeds in the chilli for a kick, or remove them completely. You can also swap the fresh chilli for a pinch of dried chilli flakes.
• Toast the Spices: Don’t just dump the curry powder into the liquid. It needs that minute of direct heat with the onions and squash to release its essential oils and remove the raw powdery taste.

What To Serve With Chicken Curry?

Since this curry comes together in ten minutes, you need a side dish that is equally quick. Steamed basmati rice is the classic choice, or you can use microwave pilau rice if you are truly in a rush. Warm naan bread or rotis are excellent for scooping up the thick, coconut-infused sauce.

How To Store Leftovers Chicken Curry?

This curry stores surprisingly well. Keep leftovers in an airtight container in the fridge for up to 3 days the flavors will actually deepen overnight. You can also freeze it for up to 1 month, though the texture of the squash may soften slightly upon reheating.

FAQs

• Can I use chicken thighs instead of breast? Yes, boneless skinless chicken thighs work brilliantly and stay juicier. Just cut them small to ensure they cook within the short timeframe.
• Do I have to use butternut squash? No, you can substitute grated sweet potato or even carrots. The goal is a sweet, starchy vegetable that breaks down quickly to thicken the sauce.
• Is this recipe spicy? It has a medium kick from the fresh chilli and curry powder. To make it mild for children, omit the fresh chilli and use a mild curry powder blend.
• Can I use light coconut milk? You can, but the sauce will be thinner and less rich. Full-fat coconut milk gives that restaurant-style creaminess that balances the spices.

More Chicken Recipes:

• Gordon Ramsay Chicken Liver Pate Recipe
• Gordon Ramsay Chicken Parmesan Recipe
• Gordon Ramsay Chicken Cordon Bleu

Chicken Curry Nutrition Fact

• Calories: 385 kcal
• Total Fat: 18g
• Saturated Fat: 12g
• Cholesterol: 75mg
• Sodium: 420mg
• Total Carbohydrate: 22g
• Protein: 32g

gordon ramsay chicken curry recipe

Recipe by Sophie Lane

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

This creamy, fast gordon ramsay chicken curry recipe uses grated butternut squash and tender chicken breast to create a rich dinner in just 15 minutes. It combines aromatic spices, coconut milk, and fresh spinach for a healthy midweek meal that feels like a treat.

Ingredients

• 2 large chicken breasts, diced into small 1-inch cubes

• 1 small butternut squash (neck end only), peeled and grated

• 1 large red onion, grated

• 1-inch piece fresh ginger, grated

• 1 fresh red chilli, finely chopped (deseeded for less heat)

• 250ml (1 cup) canned coconut milk

• 250ml (1 cup) canned chopped tomatoes

• 2 1/2 tsp quality curry powder (or garam masala)

• 50g (1/3 cup) frozen peas

• 30g (1 cup) fresh spinach

• 2-3 tbsp chicken stock or vegetable stock

• Vegetable oil, for frying

• Salt and freshly ground black pepper

• Fresh coriander (cilantro), for garnish

Directions

• Peel the butternut squash and grate it using the coarse side of a box grater (you only need the neck part). Grate the red onion and ginger as well.
• Heat a large non-stick frying pan over medium-high heat with a drizzle of vegetable oil. Add the grated butternut squash and season with salt and pepper. Stir-fry for 1-2 minutes until it starts to soften.
• Add the grated onion and curry powder (or garam masala) to the pan. Cook for another minute, stirring constantly so the spices toast and become fragrant. Add the chopped chilli and grated ginger, cooking for 30 more seconds.
• Push the vegetable mixture to the outer edges of the pan to create a well in the centre. Drizzle a little more oil in the middle and add the diced chicken breast. Season the chicken and sear it for 2 minutes until it turns white and begins to brown.
• Pour in the canned tomatoes and chicken stock. Stir everything together, combining the chicken with the spiced vegetable base. Allow it to bubble vigorously for 2-3 minutes.
• Pour in the coconut milk and stir well. Add the frozen peas and simmer for 1-2 minutes until the sauce thickens and the chicken is cooked through.
• Toss in the fresh spinach and let it wilt for 30 seconds. Remove from heat and garnish with fresh coriander.