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Hairy Bikers Chicken Korma

Hairy Bikers Chicken Korma
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This classic mild curry features tender chicken pieces simmered in a creamy sauce made with yogurt, ground almonds, coconut, and fragrant spices. The Hairy Bikers keep it beautifully balanced—sweet, nutty, and comforting. It’s gluten-free friendly, ready in under an hour, and clocks in at around 420 calories per serving. Perfect for curry night or when you want something soothing yet impressive. I’ve lost count of how many times it’s saved a tired weeknight!

Ingredients

Scale

Chicken

  • 600g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

Aromatics and Spices

  • 2 onions, finely sliced
  • 3 garlic cloves, crushed
  • 2cm piece of fresh ginger, grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • ½ tsp mild chilli powder (or leave out for extra mild)

Creamy Base

  • 200ml natural yogurt
  • 100g ground almonds
  • 200ml coconut milk
  • 300ml chicken stock

Plus 2 tbsp vegetable oil, salt, a handful of fresh coriander and flaked almonds to finish. Easy global swap: Use dairy-free yogurt and coconut milk for a fully vegan version. Total cost? Usually under £6 for four generous servings.

Instructions

Step 1: Soften the Onions and Toast the Spices

Heat 2 tablespoons of oil in your pan over a medium heat. Add the sliced onions and cook gently for 8–10 minutes until soft and golden. Stir in the garlic, ginger and all the ground spices and cook for 1–2 minutes until fragrant. This gentle toasting wakes up the flavours without any harshness.

Step 2: Brown the Chicken

Add the chicken pieces and cook for 4–5 minutes until lightly browned on all sides. The chicken will start to release its juices—that’s when the magic begins.

Step 3: Create the Creamy Sauce

Stir in the yogurt a spoonful at a time, followed by the ground almonds. Pour in the coconut milk and stock. Bring to a gentle simmer, then cover and cook for 15–20 minutes until the chicken is tender and the sauce has thickened to a lovely creamy consistency.

Step 4: Finish and Taste

Stir through a handful of chopped coriander and a squeeze of lime if you like. Taste and season with salt. The sauce should coat the back of a spoon and taste gently fragrant.

Step 5: Serve and Enjoy

Scatter with toasted flaked almonds and extra coriander. Done—restaurant-quality korma in under 45 minutes. The first spoonful always makes me smile.

Find it online: https://britishrecipes.uk/hairy-bikers-chicken-korma/