Name: Hairy Bikers Chicken Curry Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 50 min
Ingredients: 2 tsp garam masala, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric, ½ tsp mild chilli powder; 2 tbsp sunflower oil; 2 large onions, chopped; 3 garlic cloves, crushed; 15g fresh ginger, grated; 6 chicken breasts, in chunks; 400g can chopped tomatoes; 2 tbsp tomato purée; 100ml water; 150g natural yogurt; Salt, pepper, and fresh coriander

This easy Hairy Bikers chicken curry is made with garam masala, turmeric, chicken breasts, tomatoes, and natural yoghurt. The sauce is rich and creamy without any cream. It takes about an hour and serves four.

I’ve been making this curry most weeks since I found it in the Hairy Bikers’ Mums Know Best cookbook. It’s our go-to Friday fakeaway – quicker than waiting for a delivery and twice as good.

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Why Does This Chicken Curry Work So Well?

Slow-cooked onions build the base – Cooking onions for 10-15 minutes until soft and golden creates a natural sweetness that balances the spices. Rush this and the sauce tastes raw.

Blooming the spices in oil – Frying garam masala, cumin, coriander, and turmeric for a minute in hot oil releases their essential oils. This one step is the difference between a flat curry and one with real depth.

Yoghurt off the heat – Stirring yoghurt into a boiling sauce splits it. Taking the pan off the heat first keeps the sauce smooth and creamy without curdling.

How Can You Change This Chicken Curry?

Slow cooker version – Brown the chicken and onions on the hob, then transfer everything to the slow cooker with the tomatoes and spices. Cook on low for 6-8 hours. Stir in the yoghurt after cooking.
Chicken thigh version – Swap the breasts for boneless, skinless thighs. They hold more moisture and give a richer flavour. Add 5 minutes to the simmering time.
Coconut milk version – Replace the yoghurt with 200ml coconut milk for a dairy-free twist. Add it during cooking instead of at the end since coconut milk doesn’t split.
Spicier version – Double the chilli powder and add a teaspoon of cayenne pepper. Leave the seeds in the fresh chilli for proper heat. For a quick stir-fried curry with peppers, try the Hairy Bikers chicken balti.
Spinach and chickpea version – Add a drained tin of chickpeas with the tomatoes and stir in two handfuls of spinach in the last 5 minutes.

Hairy Bikers Chicken Curry Ingredients

For the Spice Mix:

2 tsp garam masala
2 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1/2 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)
6 chicken breasts, cut into bite-sized chunks
400g tin chopped tomatoes
2 tbsp tomato puree
100ml water
150g natural yoghurt
Salt and freshly ground black pepper
Fresh coriander, chopped, to garnish

How To Make Hairy Bikers Chicken Curry

Cook the onions: Heat the sunflower oil in a large, heavy-based saucepan over a medium heat. Add the onions and cook gently for 10-15 minutes until soft, golden, and sweet. Stir in the garlic, ginger, and chilli, and cook for another minute.
Toast the spices: Add the garam masala, cumin, coriander, turmeric, and chilli powder to the pan. Stir constantly for one minute until fragrant. This releases the essential oils and deepens the flavour.
Brown the chicken: Turn up the heat and add the chicken pieces. Stir to coat them in the spice mixture. Cook for 5-7 minutes until sealed and lightly browned on all sides.
Build the sauce: Pour in the chopped tomatoes, stir in the tomato purée, and add the water. Season with salt and pepper and bring to a simmer.
Simmer: Reduce the heat to low, cover, and simmer gently for 20 minutes until the chicken is cooked through. Stir occasionally to prevent sticking.
Finish with yoghurt: Remove from the heat and let it cool for a few minutes. Stir in the natural yoghurt until the sauce is smooth and creamy. Garnish with fresh coriander.

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 Should You Serve on the Side?

Fluffy basmati rice is the classic pairing – rinse it well before cooking and it comes out light and separate. If you have the time, the Hairy Bikers pilau rice takes this up a level with whole spices and stock.

Warm naan bread is perfect for scooping up the sauce. A simple cucumber raita (yoghurt, grated cucumber, and a pinch of cumin) cuts through the spice. Add some poppadoms and mango chutney for the full fakeaway spread, and for starters the Hairy Bikers onion bhajis are hard to beat.

Does This Reheat Well?

This curry keeps in the fridge for up to 3 days in an airtight container. It actually tastes better the next day once the spices have had time to develop. Reheat gently in a pan over medium heat, adding a splash of water if the sauce has thickened.

You can freeze it for up to 3 months, but freeze it before adding the yoghurt. Thaw overnight in the fridge, reheat on the hob, and stir in fresh yoghurt before serving.

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 mild. The heat comes from a small amount of chilli powder. For more heat, double the chilli powder or leave the seeds in the fresh chilli.

Can I add vegetables to this curry? Yes. Potatoes and chickpeas go in with the tomatoes. Spinach and peppers go in for the last 5 minutes so they don’t turn to mush.

Which Hairy Bikers book is this chicken curry from? This recipe is from Mums Know Best: The Hairy Bikers’ Family Cookbook. Si and Dave designed it as a simple weeknight curry that the whole family could enjoy.

Can I make this chicken curry ahead of time? Yes. Make the curry up to the yoghurt stage and let it cool. Store it in the fridge for up to 2 days. Reheat gently on the hob and stir in the yoghurt just before serving.

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