Try Gordon Ramsay's Tasty 12-Minute Chicken Curry And Roti Recipe

Natasha Hinde
·3-min read

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Did you know you can cook a curry in just over 10 minutes? Yeah, we didn’t either. The dish usually takes a lot of time and care to get right, but Gordon Ramsay has found a shortcut.

Here, the TV chef attempts to make a delicious chicken and butternut squash curry, with roti (a light flatbread) in 10 minutes – he goes over the time limit slightly, but we’ll let him off.

Watch the video above (skip to two minutes in) or follow the directions below if you want to try it yourself. A word of warning, the roti dough needs to be prepared ahead of time – as it needs 15 minutes to rest.

Vegetarian? Simply remove the chicken from the equation for an equally tasty treat.

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Ingredients

For the curry:

  • 2 chicken breasts, diced

  • 1 butternut squash, peeled (you could use courgette if you haven’t got any squash)

  • 1 red onion

  • 1 inch of ginger

  • 1/3 cup of peas

  • 1 cup of tinned tomatoes

  • 1 cup coconut milk

  • 2 1/2 teaspoons of curry powder

  • Chicken or vegetable stock

  • 1 chilli pepper, chopped

  • 1/2 cup of spinach

  • Oil

For the roti:

  • 1/4 cup of flour

  • 1/3 cup of water

  • 1 teaspoon of salt

  • 2 tablespoons of olive oil

Method

  1. Put your non-stick pan (Ramsay’s is from Tesco and is “incredible”, says the chef) over a medium-high heat and add a drizzle of oil once warm. Meanwhile, using the large side of a cheese grater, grate the squash and add to the pan. Season with salt and add curry powder, sprinkling it over the butternut squash.

  2. Grate the red onion as the squash cooks and add to the mixture. Let it cook for 1-2 minutes then add the chilli. After a minute of cooking, use a microplane and shave the ginger into the mixture.

  3. Once the mixture is nicely cooked, add the diced chicken and toss. After about 2 minutes, add peas. After another minute add tomatoes and after another minute, add the coconut milk. Mix and cook for about 2 minutes. Then add 2 tablespoons of stock, bring to boil, then simmer until the chicken is cooked, around 5 minutes.

  4. Put all the roti ingredients together into a bowl and mix to form a dough (Ramsay recommends letting the dough rest for 15 minutes, so it’s best to make this ahead of time). Heat a frying pan over a hot heat. Take the dough and form into small balls and roll out into squares. Salt the pan and then add the dough squares. Cook for about 90 seconds each side or until slightly charred. Once cooked, slice into 4 squares per person.

  5. Once the chicken is cooked, add spinach to the curry and cook till wilted. Then take the pan off the heat and serve.

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This article originally appeared on HuffPost and has been updated.