Gordon Ramsay Shows How To Make An Easy Curry At Home | Ramsay in 10

Start by grating the butternut squash using a box grater.

Drizzle olive oil in a nonstick pan and spread the grated butternut squash throughout the pan.

Season the butternut squash with a touch of salt and sprinkle 2.5 teaspoons of curry powder over it.

Grate the red onion and add it to the pan with the butternut squash.

Grate the fresh chili and add it to the pan.

Grate the knob of ginger and add it to the pan, mixing everything together.

Add the chicken breasts to the pan, cut into smaller pieces for quicker cooking.

Stir in the frozen peas and chopped canned tomatoes.

Pour in the coconut milk and bring the mixture to a boil, then simmer gently.

Taste and adjust seasoning if necessary.

Equipment Needed

Spice Level: