Name: Gordon Ramsay Chicken Curry Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 large chicken breasts, diced into 2cm (1-inch) cubes; 1 small butternut squash (neck end only), peeled and grated; 1 large red onion, grated; 2.5cm (1-inch) piece fresh ginger, grated; 1 fresh red chilli, finely chopped (deseed for less heat); 250ml (1 cup) canned coconut milk; 250ml (1 cup) canned chopped tomatoes; 2.5 tsp curry powder or garam masala; 50g (1/3 cup) frozen peas; 30g (1 cup) fresh spinach; 2-3 tbsp chicken stock; Vegetable oil, for frying; Salt and freshly ground black pepper; Fresh coriander (cilantro), for garnish

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Ramsay treats this like an Indian curry you would get from a takeaway, but built from scratch in a single pan. I make this easy chicken curry on busy weeknights all through winter and it is the one I come back to most in my curry recipes collection, and it still surprises me how something this quick tastes like it cooked for hours.

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Why Does Ramsay Grate the Squash?

Gordon grates the butternut squash on the coarse side of a box grater so it breaks down almost the moment it hits hot oil. Chopped cubes would need 30 minutes to soften, but grated squash gives you a naturally thick, sweet base in under two minutes.

I tried cubes the first time because I thought it would not matter. The sauce stayed watery and the squash was still crunchy when everything else was done, so now I always grate it.

Chicken Curry Ingredients

2 large chicken breasts, diced into 2cm (1-inch) cubes
1 small butternut squash (neck end only), peeled and grated
1 large red onion, grated
2.5cm (1-inch) piece fresh ginger, grated
1 fresh red chilli, finely chopped (deseed for less heat)
250ml (1 cup) canned coconut milk
250ml (1 cup) canned chopped tomatoes
2.5 tsp curry powder or garam masala
50g (1/3 cup) frozen peas
30g (1 cup) fresh spinach
2-3 tbsp chicken stock
Vegetable oil, for frying
Salt and freshly ground black pepper
Fresh coriander (cilantro), for garnish

How To Make Gordon Ramsay Chicken Curry

Prep the Vegetables: Peel the butternut squash and grate it on the coarse side of a box grater. You only need the neck part. Grate the red onion and ginger the same way.
Cook the Squash: Heat a large non-stick frying pan over medium-high heat with a drizzle of vegetable oil. Add the grated butternut squash, season with salt and pepper, and stir-fry for 1-2 minutes until it starts to soften.
Toast the Spices: Add the grated onion and curry powder to the pan. Stir for another minute so the spices toast and turn fragrant. Add the chilli and ginger and cook for 30 more seconds.
Sear the Chicken: Push the vegetables to the edges of the pan. Drizzle a bit more oil in the centre and add the diced chicken. Season and sear for 2 minutes until white on the outside.
Build the Sauce: Pour in the chopped tomatoes and chicken stock. Stir everything together and let it bubble hard for 2-3 minutes.
Add the Coconut Milk: 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.
Finish: Toss in the fresh spinach and let it wilt for 30 seconds. Take the pan off the heat and scatter fresh coriander (cilantro) on top.

Can I Use Chicken Thighs Instead of Breast?

Yes, and they stay juicier. Boneless, skinless chicken thighs hold up better in a fast curry because they do not dry out the way breast can if you cook it 30 seconds too long.

Cut them into small pieces so they cook through in the same time.

I actually prefer thighs for this recipe now. The extra fat in thigh meat adds body to the sauce, and you do not have to worry about timing it perfectly.

Does Coconut Milk Make the Curry Too Heavy?

Full-fat coconut milk gives this chicken curry with coconut milk its creamy, restaurant-style finish. If you find it too rich, you can use light coconut milk, but the sauce will be thinner and you lose some of that sweetness that balances the spice.

I would not swap it for cream or yoghurt here. Ramsay builds this sauce around coconut milk specifically, and it reacts differently to heat than dairy.

Cream can split if you boil it this hard, so stick with coconut.

What Goes Next to This Curry

Steamed basmati rice is the obvious choice, and it takes roughly the same time as the curry. Pilau rice works if you want something with more flavour, or microwave rice if you are truly in a rush.

I also like warm naan bread for scooping up the thick sauce.

A spoonful of tomato chutney on the side cuts through the coconut milk nicely. If you want more heat, serve sliced fresh chillies or a drizzle of chilli oil alongside your chicken risotto another night.

Keeping It for Tomorrow

This curry keeps in an airtight container in the fridge for up to 3 days. The flavours actually get deeper overnight, so leftovers often taste better than the first serving.

Reheat in a pan over medium heat, adding a splash of water if the sauce has thickened too much. If you want just the sauce without the chicken, I have a standalone curry sauce recipe that works over chips, rice, or anything in the fridge.

You can freeze it for up to 1 month. The spinach goes a bit soft when defrosted, but the sauce and chicken hold up well.

Leftover cauliflower makes a brilliant cauliflower soup if you have florets to spare.

I sometimes leave spinach out of the portion I plan to freeze and add fresh spinach when I reheat it.

FAQs

Do I have to use butternut squash? No. Grated sweet potato or even carrots work as a swap. The point is a starchy vegetable that breaks down fast and thickens the sauce without flour. I have used sweet potato and it gives a slightly different sweetness, but the texture is the same.
How do I make it less spicy for kids? Leave out the fresh chilli and use a mild curry powder. Gordon goes heavy on heat, but I have made this for my family without any chilli and it still has plenty of flavour from the ginger and spices.
Can I make this in a slow cooker? You can, but you lose the speed that makes this recipe special. If you want a slow cooker version, brown the chicken first, then add everything to the pot on low for 4 hours. Skip the grating, since chunks will soften over time anyway.
Why does Ramsay toast the curry powder in the pan? Raw curry powder tastes dusty and flat. That one minute of dry heat with the onion releases the oils in the spices and removes the raw edge. I skipped this step once and the whole curry tasted like powder instead of spice.
Can you use butternut squash in a curry? Yes, and Gordon Ramsay does exactly that here. Grating it means it melts into the sauce and thickens it naturally, so you do not need flour or cream to get that thick restaurant texture.
How long does butternut squash take to soften in curry? Grated butternut squash softens in 1-2 minutes in a hot pan. Cubed squash takes 25-30 minutes, which is why Ramsay grates it for this quick curry.

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Nutrition Facts (Per Serving)

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