Hairy Bikers Chicken Curry
This hearty curry features tender chicken simmered in a rich tomato and onion gravy packed with cumin, coriander, turmeric, and a touch of chilli. The Hairy Bikers keep it authentic yet approachable—proper home-cooked curry. It’s gluten-free, ready in under an hour, and clocks in at around 380 calories per serving. Ideal for curry night or batch cooking. I’ve lost count of how many times it’s been a midweek winner!
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Ingredients
Chicken
- 800g boneless, skinless chicken thighs, cut into chunks
Aromatics and Spices
- 2 large onions, chopped
- 4 garlic cloves, crushed
- 2cm piece fresh ginger, grated
- 2 tsp cumin seeds
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp garam masala
- ½–1 tsp hot chilli powder (adjust to taste)
Sauce Base
- 400g tin chopped tomatoes
- 300ml chicken stock
Instructions
Heat the oil in your pan over a medium heat. Add the cumin seeds and let them sizzle for 30 seconds. Add the chopped onions and cook for 10–12 minutes until soft and golden. This slow cooking builds sweet depth.
Stir in the garlic, ginger, coriander, turmeric and chilli powder. Cook for 1–2 minutes until fragrant. The kitchen will smell amazing—that’s the curry coming to life.
Add the chicken chunks and cook for 5 minutes until lightly browned. Stir well so every piece gets coated in the spices.
Pour in the chopped tomatoes and stock. Bring to the boil, then reduce to a gentle simmer. Cover and cook for 20–25 minutes until the chicken is tender and the sauce has thickened nicely.
Stir in the garam masala and cook for 2 more minutes. Taste and season. The sauce should be rich and coat the chicken beautifully.
Scatter with fresh coriander. Done—proper curry in under an hour. The first spoonful always makes me smile.
Find it online: https://britishrecipes.uk/hairy-bikers-chicken-curry/