Winter is a time when people are looking for something easy and cheerful to cook to warm themselves up during the cold weather.

Gordon Ramsay’s one-pot chicken curry is not delicious but is perfect for anyone wanting a quick homemade dinner as it is incredibly easy to make. The famous shared this quick comfort dish in his cook ‘Ramsay in 10.’

This recipe is a fantastic family meal loved by both children and adults alike and is all cooked in one pan to save you more time on the washing up.

Gordon wrote: “This is how we do a midweek curry in a hurry at home, especially when the kids are here, there and everywhere.

“Honestly, it’s one of the easiest and quickest curries you will ever make.”

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Instructions

To begin, prepare the ingredients. Cut the chicken into small slices, dice and grate the squash, onion and ginger.

Place a frying pan on the stove over medium-high heat. Add a drizzle of oil to the pan and then add in your grated butternut squash.

Season the butternut squash with salt and pepper. Then stir in the garam masala.

Add the onion to the pan and stir well. Let the onion and butternut squash cook for one to two minutes.

Roughly chop up the chilli and deseed it for a less spicy curry if you prefer. Add in the grated ginger and allow to cook for one to two minutes.

Clear and make a well in the middle of the frying pan so all the vegetables are cooking to the side. Add some oil to the centre of the frying pan and add in the diced chicken.

Season the diced chicken well with salt and pepper and allow to cook for one to two minutes. While the chicken is cooking, add in the peas and cook for one more minute.

Add in the canned tomatoes, coconut milk and stock. Stir in the ingredients well until fully combined.

Bring the curry to a boil and allow it to simmer for four to five minutes until the chicken is fully cooked.

Stir in the spinach and cook until it has fully wilted. Remove the frying pan from the heat and your delicious chicken curry is ready to serve.