9 Best Hairy Bikers Chicken Curry Recipes

If you’re looking for a chicken curry recipe that is packed with flavour, reliable, and full of heart, you can’t go wrong with one from the Hairy Bikers. Si and Dave have a wonderful way of making even the most classic dishes feel special, approachable, and perfect for a family meal. Whether you’re in the mood for something creamy and mild or something with a bit of a kick, there’s a recipe here for you.

We’ve gathered nine of their very best chicken curry recipes, from lighter, healthier options to rich, classic takeaways. Each one is a guaranteed crowd-pleaser. So, pick your favourite, get your ingredients ready, and prepare to cook up a curry night feast!

1. Hairy Bikers’ Chicken Curry

This is a fantastic, straightforward curry that’s perfect for a weeknight. It uses lean chicken breast and a “tarka” masala sauce base, which is made by frying spices and aromatics in oil to build a deep flavour foundation.

Ingredients

• For the Tarka Masala Sauce: 3 tbsp sunflower, ghee or olive oil, 2 tsp cumin seeds, 2 medium onions (chopped), 1 head of garlic (cloves peeled and chopped), 1 small tin of chopped tomatoes (drained, juice reserved), 5cm piece of root ginger (peeled and chopped), and 2 whole green chillies.
• For the Curry: 1kg boneless chicken breasts (cut into chunks), 1½ tsp ground black peppercorns and coriander seeds, ¾ tsp garam masala, 1 tsp paprika, 1½ tsp turmeric, and ½ tsp red chilli flakes.
• To Finish: 2 fresh tomatoes (sliced), a handful of fresh coriander (chopped), 3 bay leaves, and about 450ml water.

Instructions

1. For the tarka masala sauce: Heat the oil in a large pan until fairly hot, add the cumin seeds and fry for 10 seconds.
2. Add the onions and fry until golden brown, then add the garlic and fry until slightly golden.
3. Drain the tomatoes (keep the juice) and add them to the pan. Next add the ginger, chillies and cook until the oil begins to separate.
4. Put the chicken, salt, spices and chilli flakes into the pan and cook over a fairly high heat.
5. Keep turning the chicken and continue to cook until the meat is sealed and browned and the liquid has evaporated.
6. Add the juice from the can of tomatoes and about 450ml of water, bring to the boil and simmer over a medium heat for about 15 minutes or until the chicken is tender.
7. Add the fresh tomatoes about 3 minutes before the end of the cooking time.
8. Sprinkle in the fresh coriander and bay leaves and serve.

Moving on, if you’re in the mood for a classic takeaway favourite, this next one is a must-try.

2. Chicken Tikka Masala

This is the Hairy Bikers’ take on Britain’s favourite curry. It has all the elements you love: tender, marinated chicken pieces grilled to perfection and then folded into a rich, creamy, and spiced tomato sauce.

Ingredients

• For the Spice Mix: 2 tbsp ground cumin, 2 tbsp ground coriander, 2 tbsp Kashmiri chilli powder, 1 tsp ground turmeric, 1 tsp ground cinnamon, 1 tsp ground fenugreek, and a pinch of cloves.
• For the Chicken Tikka: 1 tbsp of your spice mix (or tandoori masala powder), 3 crushed garlic cloves, 20g fresh root ginger (grated), 2 tbsp yoghurt, juice of 6 lemons, and 4 boneless, skinless chicken breasts (diced).
• For the Sauce: 3 tbsp vegetable oil, 2 finely sliced onions, 4 crushed garlic gloves, 25g fresh root ginger (grated), 1 tbsp of your spice mix, 3 tbsp tomato purée, 1 tsp caster sugar, 2 tbsp yoghurt, and fresh coriander to serve.

Instructions

1. If making the spice mix, mix all the ground spices together.
2. To marinate the chicken, combine the 1 tbsp spice mix with the garlic, ginger, and yoghurt. Put the chicken in a bowl, season with salt, add the lemon juice and toss. Pour over the spice and yoghurt mix, cover, and chill for several hours or overnight.
3. To make the sauce, heat the oil in a pan and add the onions, garlic, and ginger. Cover and cook over a medium-low heat for 10 minutes. Remove the lid and cook for another 5 minutes to colour the onions.
4. Add the spices and stir for a minute, then add the tomato purée and sugar. Season, stir for a few minutes, add 400ml of water, and bring to the boil. Simmer gently for 5 minutes.
5. Blitz the sauce with a blender until smooth. Stir in the yoghurt. Keep the sauce warm.
6. To cook the chicken, heat a griddle pan until very hot. Remove the chicken from the marinade, wiping off any excess.
7. Cook the chicken for several minutes on each side until charred and cooked through. (You can also do this under a hot grill).
8. Transfer the cooked chicken to the sauce and simmer until everything is piping hot. Serve sprinkled with coriander.

If you prefer a milder, creamier curry, you’ll love this next recipe.

3. Chicken Korma

This is a healthy, low-fat version of the classic creamy korma. The Hairy Bikers created this recipe to be rich and satisfying without the guilt, making it perfect for those who are watching their weight but still want a comforting curry.

Ingredients

• The Chicken: 4 small boneless, skinless chicken breasts (about 600g total), and 25g low-fat natural yoghurt.
• The Aromatics: 1 tbsp sunflower oil, 2 large chopped onions (400g), 4 sliced garlic cloves, and 20g fresh root ginger (finely grated).
• The Spices: 12 cardamom pods (seeds crushed), 1 tbsp ground cumin, 1 tbsp ground coriander, ½ heaped tsp ground turmeric, ¼ tsp hot chilli powder, 1 bay leaf, and 4 whole cloves.
• The Sauce: 1 tbsp plain flour, a small pinch of saffron, 2 tsp caster sugar, ½ tsp fine sea salt, 300ml cold water, and 3 tbsp double cream.

Instructions

1. Cut the chicken into bite-sized pieces, season with black pepper, and put them in a non-metallic bowl. Stir in the yoghurt, cover, and chill for at least 30 minutes.
2. Heat the oil in a large, non-stick saucepan. Add the onions, garlic, and ginger. Cover and cook over a low heat for 15 minutes until very soft.
3. Stir in the crushed cardamom seeds, cumin, coriander, turmeric, chilli powder, and bay leaf. Pinch off the ends of the cloves into the pan. Cook the spices with the onions for 5 minutes, stirring.
4. Stir in the flour, saffron, sugar, and salt. Slowly pour in the water, stirring constantly. Bring to a gentle simmer, cover, and cook for 10 minutes.
5. Remove the pan from the heat, take out the bay leaf, and blitz the onion mixture with a stick blender until as smooth as possible.
6. Drain the chicken in a colander.
7. Place a non-stick frying pan on the heat, add the sauce, and bring it to a simmer. Add the chicken pieces and cream and cook for about 10 minutes or until the chicken is tender and cooked through.
8. Adjust the seasoning and serve.

For something a little different, this next dish combines classic curry flavour with healthy greens.

4. Si’s Chicken and Spinach Curry

This recipe from Si King is a brilliant one-pot meal. Tender chicken thighs are simmered in a flavourful, aromatic puree with a big helping of spinach wilted in at the end. It’s wholesome, delicious, and comes together quickly.

Ingredients

• The Aromatics: 1 large onion (roughly chopped), 4 garlic cloves (roughly chopped), and 15g root ginger (peeled and roughly chopped).
• The Spices: 1 tsp coconut oil (or ghee/vegetable oil), 1 tsp mustard seeds, 1 tsp cumin seeds, and 1 tbsp curry powder.
• The Curry: 1 tbsp tomato puree, 4 skinless chicken thigh fillets (diced), 200ml chicken stock or water, 500g frozen chopped spinach (defrosted), and 100g plain yoghurt.
• To Finish: A small bunch of coriander (finely chopped), juice of ½ lemon, sea salt, and black pepper.

Instructions

1. Put the onion, garlic cloves, and ginger in a food processor and whizz to form a puree.
2. Heat the oil in a large saucepan. Add the mustard and cumin seeds, then fry them until they pop. Stir in the curry powder for a minute, then add the onion puree and fry for a few minutes until aromatic.
3. Stir in the tomato puree and cook, stirring, until the raw edge is gone. Add the diced chicken and stir until it’s all well coated.
4. Pour in the stock or water and stir. Stir in the spinach and most of the coriander. Season with salt and pepper.
5. Bring to the boil, then turn the heat down and simmer for 15 minutes, or until the chicken is cooked through.
6. Stir in the yoghurt and leave to simmer for a couple of minutes, being careful not to let it boil.
7. Add the lemon juice before serving and garnish with the reserved coriander.

Next up is a lighter, healthier recipe from the Hairy Dieters’ collection, proving that low-calorie can still mean big flavour.

5. Hairy Dieters Chicken Bhuna

This Chicken Bhuna is a brilliant recipe from the Hairy Dieters range. It’s a “dry” curry, meaning it has a thick, rich sauce that clings to the chicken, and it’s absolutely packed with spices and vegetables.

Ingredients

• The Chicken: 8 boneless, skinless chicken thighs (trimmed of fat and cut into 3 pieces).
• The Vegetables: 1 red, 1 orange, and 1 green pepper (deseeded and cut into 3cm chunks), 2 medium onions (quartered), and a 400g can of chopped tomatoes.
• The Spice Paste: 40g fresh root ginger (chopped), 4 garlic cloves (peeled), 2 tsp mild curry powder, 2 tsp garam masala, and ½ tsp hot chilli powder.
• The Sauce: 1 tbsp sunflower oil, 600ml chicken stock, 1 tbsp caster sugar, 1 tbsp cornflour mixed with 2 tbsp cold water.

Instructions

1. Season the chicken pieces with lots of freshly ground black pepper. Set the peppers aside.
2. Put the ginger, onion quarters, garlic, curry powder, garam masala, and chilli powder into a food processor and blitz until finely blended.
3. Heat the oil in a large non-stick saucepan. Add the spiced onion paste and cook over a medium heat for 10 minutes until softened, stirring regularly.
4. Tip the tomatoes into the pan and cook for 5 minutes, stirring constantly.
5. Add the chicken and peppers to the curry sauce and cook for 2 minutes, stirring.
6. Add the chicken stock and sugar. Bring to a gentle simmer and cook for 20 minutes or until the chicken is tender.
7. Stir the cornflour mixture into the sauce. Simmer for 2-3 minutes until the sauce has thickened, stirring occasionally.
8. Season with salt and pepper and serve.

If you’re looking for a takeaway-style curry with a bit of a kick, this jalfrezi is the perfect choice.

6. Chicken Jalfrezi

Another fantastic recipe from their dieters’ cookbook, this Chicken Jalfrezi is a “culinary triumph.” It’s spicy, tangy, and full of stir-fried peppers and onions, giving you that classic takeaway taste but with far fewer calories.

Ingredients

• The Vegetables: 6 long green chillies, 3 ripe tomatoes (chopped), 1 medium onion (cut into 12 wedges), 1 green pepper (in 3cm chunks), and 2 tomatoes (quartered).
• The Chicken: 4 boneless, skinless chicken breasts (cut into chunks).
• The Sauce Base: 2 tbsp sunflower oil, 2 finely chopped garlic cloves, 1 tbsp ground cumin, 1 tbsp garam masala, 1 tsp ground turmeric, 1 tbsp caster sugar, 1 tsp flaked sea salt, and 200ml cold water.
• To Finish: 2 tbsp low-fat natural yoghurt, 2 tsp cornflour mixed with 1 tbsp water.

Instructions

1. Finely chop 4 of the chillies (deseeding first if you prefer less heat). Split the other 2 chillies from stalk to tip on one side.
2. Heat 1 tbsp of oil in a large non-stick frying pan or wok. Add the garlic, chopped chillies, chopped tomatoes, and all the spices, sugar, and salt. Stir-fry for 3-4 minutes.
3. Add the chicken pieces and whole chillies and cook for 3 minutes.
4. Pour over the 200ml water, stir in the yoghurt, and simmer for about 8 minutes until the chicken is cooked through.
5. While the chicken is cooking, heat the remaining 1 tbsp of oil in a clean pan and stir-fry the onion and pepper for 3-4 minutes. Add the quartered tomatoes and fry for 2-3 minutes more.
6. Once the chicken is cooked, stir in the cornflour mixture and simmer for a few seconds to thicken.
7. Remove from the heat, add the hot stir-fried vegetables, and toss together lightly before serving.

Let’s switch gears from India to Southeast Asia with this fragrant and creamy Thai curry.

7. Thai Chicken and Coconut Curry

This recipe is beautifully simple and captures the classic, fragrant flavours of Thailand. It’s a quick, all-in-one-pan meal that’s perfect for when you need a delicious dinner on the table fast.

Ingredients

• The Base: 1 tbsp sunflower oil, 3 boneless, skinless chicken breasts (cut into thin slices), 1 large red pepper and 1 large yellow pepper (deseeded and cut into thin strips).
• The Sauce: 400ml can of half-fat coconut milk, 250ml cold water, 2 heaped tbsp Thai green or red curry paste, 6 dried or fresh kaffir lime leaves, 4 tsp nam pla (Thai fish sauce), and 1 tsp caster sugar.
• To Finish: 150g mangetout peas (trimmed), 2 tbsp cornflour mixed with 2 tbsp cold water, and a small handful of fresh coriander or basil.

Instructions

1. Heat the oil in a large non-stick saucepan or wok. Stir-fry the chicken and peppers for 1 minute.
2. Pour over the coconut milk and add the 250ml of water, curry paste, lime leaves, fish sauce, and caster sugar.
3. Bring to a gentle simmer and cook for 5 minutes, stirring regularly.
4. Add the mangetout and return to a simmer.
5. Mix the cornflour with the remaining 2 tablespoons of cold water and stir it into the pan.
6. Cook for another 2–3 minutes until the vegetables are tender and the sauce has thickened.
7. Serve in deep bowls, scattered with fresh coriander or basil.

This next recipe is a true classic, combining sweet, sour, and spicy notes all in one dish.

8. Chicken Dhansak

This is a really special recipe. It’s a hearty, lentil-based curry with a wonderful sweet-and-sour flavour from the tamarind. The chicken thighs are seared first for extra flavour, making this a truly comforting and satisfying meal.

Ingredients

• The Chicken: 8 chicken thighs (skin-on and bone-in), and the juice of 1 lemon.
• The Base: 2 tbsp olive or coconut oil, 2 large onions (finely sliced), 15g ginger (finely grated), and 6 garlic cloves (finely grated).
• The Curry: 2 tbsp homemade curry powder (or a good quality store-bought one), 2 tbsp tomato purée, 2 tbsp tamarind paste, 150g split red lentils (rinsed), 500ml chicken stock, and 2 bay leaves.
• To Serve: Cooked rice, sliced green chillies, fresh coriander, and 100ml natural yogurt.

Instructions

1. Season the chicken with salt, then pour over the lemon juice and set aside for 30 minutes.
2. Heat the oil in a large flameproof casserole dish. Add the chicken thighs, skin-side down, and sear until browned. Flip and cook for another few minutes, then remove from the pan.
3. Add the onions and cook until lightly coloured. Add the ginger, garlic, and 2 tbsp of the curry powder and cook for a couple of minutes.
4. Stir in the tomato purée and tamarind paste.
5. Put the chicken back in the pan, turning it over in the spices. Add the lentils, pour over the stock, and add the bay leaves. Season with salt.
6. Bring to the boil, then cover and turn the heat down to a simmer. Cook for 45 minutes or until the chicken is tender and the lentils have softened. Check regularly to make sure it’s not sticking.
7. Serve with rice, yogurt, and a sprinkle of chillies and coriander.

Finally, we have a simple, back-to-basics curry that’s perfect for using a whole chicken.

9. Simple Chicken Curry

This recipe comes from the “Mums Know Best” series and is a wonderfully straightforward, budget-friendly dish. It uses a whole jointed chicken, which adds so much flavour, and simmers it with potatoes for a truly hearty, one-pot meal.

Ingredients

• The Chicken: 1 whole chicken (about 1.5kg, jointed into 8 pieces), and 3 tbsp medium curry powder.
• The Aromatics: 3 tbsp sunflower oil, 2 medium onions (finely chopped), 3 garlic cloves (crushed), 2 red chillies (finely chopped), and 1 tbsp fresh ginger (grated).
• The Curry: 450g waxy potatoes (peeled and cut into chunks), 2 tbsp garam masala, and 600ml chicken stock.
• To Finish: 3–4 spring onions (chopped).

Instructions

1. Rub the skin of the chicken pieces with 2 tablespoons of the curry powder, wrap, and leave to absorb overnight in the fridge (or for at least 30 minutes).
2. Heat 2 tablespoons of the oil in a pan with a lid. Fry the chicken over a medium heat, turning, until well browned all over. Remove the chicken and set it aside.
3. Add a little more oil if needed. Lower the heat and fry the onions, garlic, potatoes, and red chillies until the onions have softened.
4. Put the chicken back in the pan. Sprinkle over the remaining 1 tablespoon of curry powder and the garam masala, then mix well.
5. Add enough chicken stock to just cover the chicken. Put the lid on and bring to the boil.
6. Turn the heat down and simmer gently for 25–30 minutes, or until the chicken and potatoes are tender.
7. Remove the lid and cook for another 5–10 minutes to thicken the sauce slightly.
8. Serve garnished with the chopped spring onions.

There you have it nine fantastic chicken curry recipes from the Hairy Bikers. We hope you’ve found the perfect dish for your next meal. Whether you’re making a quick weeknight dinner or a special weekend feast, these recipes are sure to be a hit.