This Hairy Bikers' easy chicken curry recipe is one of our favourite recipes that you'll want to make again and again. Bursting full of flavour, this chicken curry is made with a homemade tarka masala sauce made with garlic, root ginger and green chillies.
As you’re making this delicious Hairy Bikers’ chicken curry recipe from scratch, you can adjust the heat to your taste and make it as hot or as mild as you want it to be. Si and Dave’s simple recipe for chicken curry takes only 15 minutes to prepare and 40 minutes to cook, so you can have it on the table in under an hour. This simple chicken curry serves 6 people, so you the whole family can enjoy it and you can still keep leftovers for lunch the next day. Just keep it in an airtight container in the fridge and it will keep for a few days. This easy chicken curry recipe is the perfect takeaway alternative on a Friday or Saturday night – making it yourself means you know exactly what you’re eating so you can eat a healthier meal. Serve with naan bread or rice. This curry recipe is taken from Mums Know Best: The Hairy Bikers’ Family Cookbook.
- 1kg boneless chicken breasts, cut into big chunks
- 1½ tsp ground black peppercorns and coriander seeds
- ¾tsp garam masala (blend of Indian spices, which you'll find in your local supermarket)
- 1tsp paprika
- 1½ tsp turmeric
- ½tsp red chilli flakes
- 2 fresh tomatoes, sliced
- Handful of fresh coriander, chopped
- 3 bay leaves
- 450ml water
- For the tarka masala sauce:
- 3tbsp sunflower oil, ghee or olive oil
- 2tsp cumin seeds
- 2 medium onions, peeled and chopped
- 1 head of garlic, cloves peeled and chopped
- Small tin of chopped tomatoes
- 5cm piece of root ginger, peeled and chopped
- 2 whole green chillies
Wash the chicken and drain it well.
For the tarka masala sauce: Heat the oil in a large pan until fairly hot, add the cumin seeds and fry for 10 secs. Add the onions and fry until golden brown, then add the garlic and fry until slightly golden. 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.
Put the chicken, salt, spices and chilli flakes into the pan and cook over a fairly high heat. Keep turning the chicken and continue to cook until the meat is sealed and browned and the liquid has evaporated. 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 mins or until the chicken is tender. Add the fresh tomatoes about 3 mins before the end of the cooking time.
Sprinkle in the fresh coriander and bay leaves and serve with chapattis, boiled rice or puris (Indian bread).
Remove the seeds in hot peppers before cooking. This reduces the heat for our kids but still leaves some flavour for the adults.