Gordon Ramsay 10-Minute Curry

This rich and creamy Gordon Ramsay 10-Minute Curry is made with tender chicken, coconut milk, and ready in 10 minutes. Stirring the thick coconut cream into the toasted spices instantly creates a glossy, vibrant sauce. I love how quickly this comes together on a busy evening without sacrificing any depth of flavour.

Better Than Takeaway

I used to think a good curry needed to simmer for hours to develop proper flavour. I was completely wrong, as grating the vegetables melts them directly into the sauce.

Relying on a high-quality curry paste means you skip the tedious spice measuring altogether. It delivers a fast, fresh dinner that easily beats waiting for delivery.

Gordon Ramsay 10-Minute Curry Ingredients

• 2 tbsp olive oil
• 2 chicken breasts, diced
• 1 medium butternut squash, peeled and grated
• 3 tbsp tikka masala curry paste
• 400ml full-fat coconut milk
• 100g baby spinach
• 1 lime, juiced
• Fresh coriander, to serve

How To Make Gordon Ramsay 10-Minute Curry

1. Sear the chicken: Heat the olive oil in a large pan over high heat and fry the diced chicken for 2 minutes until browned.
2. Add the vegetables: Stir in the grated butternut squash and cook for another minute until it begins to soften.
3. Toast the spices: Add the curry paste to the pan, stirring constantly for 1 minute to release the fragrant oils.
4. Simmer the sauce: Pour in the coconut milk, bring to a rapid boil, and cook for 4 minutes until the sauce thickens.
5. Finish and serve: Remove from the heat, fold in the baby spinach until wilted, and stir in the fresh lime juice.

Recipe Tips

• Grate the vegetables: Grating the squash is the secret to a fast cooking time and a naturally thick sauce.
• Use full-fat coconut milk: Light coconut milk will make the sauce too thin and watery for a quick cook.
• Keep the heat high: Do not turn down the stove, as you need an aggressive boil to reduce the liquid quickly.

What To Serve With 10-Minute Curry

Serve this fast curry over a bowl of steamed basmati rice or with warm naan bread to soak up the sauce. A side of cooling cucumber raita also helps balance the spicy heat.

How To Store

Store leftovers in an airtight container in the fridge for up to three days. You can freeze this curry for up to two months, though the spinach may become very soft upon reheating.

FAQs

Can I use chicken thighs instead?

Yes, but you must chop them very small to ensure they cook through within the strict timeframe.

What curry paste is best?

A good quality tikka masala or madras paste works perfectly, depending on your preferred heat level.

Can I make this vegetarian?

Easily swap the chicken for a drained tin of chickpeas or diced paneer for a meat-free option.

Nutrition

• Calories: 450 kcal
• Total Fat: 32g
• Saturated Fat: 22g
• Cholesterol: 75mg
• Sodium: 600mg
• Total Carbohydrate: 18g
• Protein: 28g

Try More Recipes:

• Gordon Ramsay Bangers And Mash
• Gordon Ramsay Air Fryer Steak
• Easy Gordon Ramsay Lobster Wellington Recipe

Gordon Ramsay 10-Minute Curry

Recipe by Sophie Lane

Servings

4

servings

Prep time

2

minutes

Cooking time

8

minutes

Total time

10

minutes

This rich and creamy Gordon Ramsay 10-Minute Curry uses tender chicken, grated butternut squash, and coconut milk for a fast meal. Ready in just 10 minutes, this vibrant dish is an incredibly easy weeknight dinner solution that beats ordering a takeaway.

Ingredients

• 2 tbsp olive oil

• 2 chicken breasts, diced

• 1 medium butternut squash, peeled and grated

• 3 tbsp tikka masala curry paste

• 400ml full-fat coconut milk

• 100g baby spinach

• 1 lime, juiced

• Fresh coriander, to serve

Directions

• Sear the chicken: Heat the olive oil in a large pan over high heat and fry the diced chicken for 2 minutes until browned.
• Add the vegetables: Stir in the grated butternut squash and cook for another minute until it begins to soften.
• Toast the spices: Add the curry paste to the pan, stirring constantly for 1 minute to release the fragrant oils.
• Simmer the sauce: Pour in the coconut milk, bring to a rapid boil, and cook for 4 minutes until the sauce thickens.
• Finish and serve: Remove from the heat, fold in the baby spinach until wilted, and stir in the fresh lime juice.