This easy Hairy Bikers Chicken Curry is made with a fragrant blend of spices including garam masala, turmeric, and cumin, combined with chicken, onions, garlic, and ginger in a rich tomato and yogurt sauce. This recipe creates a wonderfully flavorful and creamy curry that strikes the perfect balance between spice and comfort. It’s an ideal choice for a fakeaway night, a cozy weeknight dinner, and serves four people perfectly.
Hairy Bikers Chicken Curry Ingredients
For the Spice Mix:
- 2 tsp garam masala
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- ½ tsp mild chilli powder
For the Curry:
- 2 tbsp sunflower oil
- 2 large onions, finely chopped
- 3 garlic cloves, crushed
- 15g fresh root ginger, peeled and grated
- 1 red chilli, deseeded and finely chopped (optional, for extra heat)
- 6 chicken breasts, cut into bite-sized chunks
- 400g can chopped tomatoes
- 2 tbsp tomato purée
- 100ml water
- 150g natural yogurt
- Salt and freshly ground black pepper
- Fresh coriander, chopped, to garnish
How To Make Hairy Bikers Chicken Curry
- Sauté the aromatics: Heat the sunflower oil in a large, heavy-based saucepan or casserole dish over a medium heat. Add the chopped onions and cook gently for 10-15 minutes until they are soft, golden, and sweet. Stir in the crushed garlic, grated ginger, and optional red chilli, and cook for another minute until you can smell the aromas.
- Toast the spices: Add all the spices for the spice mix (garam masala, cumin, coriander, turmeric, and chilli powder) to the pan. Cook for about a minute, stirring constantly, until the spices are fragrant. This step is key to developing a deep flavor.
- Brown the chicken: Turn up the heat, add the chicken pieces to the pan, and stir well to coat them in the onion and spice mixture. Cook for 5-7 minutes, stirring often, until the chicken is sealed and lightly browned on all sides.
- Create the sauce: Pour in the chopped tomatoes, stir in the tomato purée, and add the water. Season with salt and pepper, give everything a good stir, and bring the mixture to a simmer.
- Simmer the curry: Reduce the heat to low, cover the pan with a lid, and let the curry simmer gently for 20 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent it from sticking.
- Finish with yogurt: Remove the pan from the heat and let it cool for a few minutes. This is important to prevent the yogurt from splitting. Stir in the natural yogurt until the sauce is smooth and creamy. Garnish with fresh chopped coriander before serving.
Recipe Tips
- Cook the onions properly: Don’t rush the first step. Cooking the onions slowly until they are soft and sweet builds a crucial layer of flavor that forms the foundation of a great curry sauce.
- Bloom the spices: Frying the dry spices in oil for a minute before adding the liquid ingredients is a process called ‘blooming’. It awakens their essential oils and makes the curry significantly more aromatic and flavorful.
- Don’t let the yogurt curdle: To get a creamy finish, always take the curry off the heat and let it cool slightly before stirring in the yogurt. Adding yogurt to a boiling liquid will cause it to separate and curdle.
- Use chicken thighs for more flavor: While the recipe calls for chicken breasts, you can substitute them with boneless, skinless chicken thighs for a richer flavor and more tender meat. You may need to increase the simmering time slightly.
What To Serve With Hairy Bikers Chicken Curry
This delicious chicken curry is perfect served with fluffy basmati rice to soak up all the wonderful sauce. For a real takeaway experience at home, serve it alongside warm naan bread for dipping. A simple side salad with cucumber and tomato, or a cooling raita (a yogurt and mint dip), provides a refreshing contrast to the warmth of the curry.
How To Store Hairy Bikers Chicken Curry Leftovers
- Refrigerate: Allow the curry to cool down completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. Reheat thoroughly in a saucepan over a medium heat or in the microwave.
- Freeze: This curry freezes very well, but it’s best to do so before adding the yogurt. Let the curry cool completely, then place it in a freezer-safe container or bag. It will keep for up to 3 months. Thaw it overnight in the fridge, reheat gently, and then stir in the fresh yogurt before serving.
Hairy Bikers Chicken Curry Nutrition Facts
- Calories: Approx. 450-500 kcal
- Total Fat: 18g
- Saturated Fat: 4g
- Protein: 50g
- Carbohydrates: 20g
- Sugars: 15g
Frequently Asked Questions
- Is this curry very spicy? This curry is designed to be mild and flavorful rather than fiery. The heat comes from a small amount of chilli powder. If you prefer a hotter curry, you can add more chilli powder or leave the seeds in the fresh red chilli. For a completely mild version, omit them entirely.
- Can I add vegetables to this curry? Yes, absolutely! This is a great base recipe for adding vegetables. Chunks of potato, spinach, bell peppers, or chickpeas would all be wonderful additions. Add hearty vegetables like potatoes along with the tomatoes, and quicker-cooking vegetables like spinach towards the end of the cooking time.
- Why did my sauce split? The sauce likely split because the yogurt was added when the curry was too hot, causing the dairy proteins to curdle. Always let the curry cool for a few minutes off the heat before gently stirring in the yogurt. Using full-fat natural yogurt can also help prevent splitting.
Hairy Bikers Chicken Curry Recipe
Description
The classic Hairy Bikers Chicken Curry is an easy-to-make, flavorful dish perfect for a weeknight. It features tender chicken in a creamy, mild sauce made from a blend of aromatic spices, tomatoes, and yogurt for a satisfying ‘fakeaway’ meal.
Ingredients
For the Spice Mix:
For the Curry:
Instructions
- Cook aromatics: In a large pan, soften the onions in oil for 10-15 minutes. Add garlic and ginger and cook for 1 minute more.
- Add spices and chicken: Stir in the spice mix and cook for 1 minute until fragrant. Add the chicken and cook until sealed.
- Simmer: Add chopped tomatoes, tomato purée, and water. Season, bring to a simmer, then cover and cook for 20 minutes.
- Finish: Remove from heat and cool slightly. Stir in the natural yogurt until creamy. Garnish with fresh coriander and serve.
