The Hairy Bikers' Great Curries: The One-Stop Cookbook for the Best Curries, Rice, Bread and Chutneys You've Ever Tasted by Si King and Dave Myers and Hairy Bikers

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Notes about Recipes in this book

  • Chicken tikka

    • Breadcrumbs on July 15, 2015

      p. 20 – This dish seemed perfect for summer grilling season and a great way to take a first crack at recipes from this book. I likely ended up doubling the amt of yogurt used in the marinade, as the spice to yoghurt ratio was just too unbalanced as written. If the recipe suffered for my diversion we were no wiser as we loved the finished dish. The chicken was boldly spiced, tender and juicy. We really enjoyed this dish and would definitely make it again. The aromas of the spices toasting were intoxicating and we couldn’t wait to try this the following day. I’m excited to try other recipes from this book after such a positive experience with this one. I served these with a garlic-yogurt sauce from Paula Wolfert’s Cooking of the Eastern Mediterranean since I had some on hand and it paired beautifully as did a pilaf and a tomato onion feta salad from the same book. Photos here:

  • Keralan king prawn curry

    • Breadcrumbs on January 29, 2016

      p. 111 – I thought this was a very nice curry but I don’t think I was as enamoured with it as the authors and the folks they describe as “hanging over the balcony licking their lips” during their 80-night tour preparing this dish. I wonder whether the onion paste might have benefitted from a longer cook time to bring out the sweetness of the onion or, whether a sweeter onion might have better served. Somehow I felt the sauce was missing something. I will say that the aromas of toasted spice mixture were intoxicating and I’d definitely try this again with one of the two modifications I mentioned above. I love how quickly this weeknight-friendly dish comes together. Photo here:

    • Foodycat on November 13, 2017

      It's fine - a creamy coconutty curry but nothing amazing. Not sure what the asafoetida brought to the party. I added an extra chilli to give a bit more punch and if I made it again I would use less coconut milk.

  • Quick chicken Madras

    • Breadcrumbs on January 29, 2016

      p. 73 – This recipe produced a good but not remarkable chicken madras. mr bc loved it but surprisingly, it was a little blasé for my taste. I didn’t have long red chillies so I used 2 Thai Bird chillies instead. Otherwise I followed the recipe as written. I think the spices should have been toasted to deepen their flavours. I wouldn’t repeat this one. Photo here:

  • Japanese chicken katsu curry

    • lilham on March 21, 2015

      A lovely mild curry suitable for young children. I made only the curry sauce to serve with my normal crumbed chicken. I also added two carrots with the onions for more hidden veg.

  • Vietnamese pork curry with lemon grass

    • IvyRose on July 28, 2015

      Fantastic. Less cooking time on the sweet potato.

  • Quick and easy masala dosas

    • Kelli_L on April 28, 2020

      Potatoes are delicious with baby or English spinach mixed through

  • Crunchy palak paneer

    • Kelli_L on April 28, 2020

      Uses tofu instead of paneer for a vegan version and was delicious

    • greedyrosie on March 28, 2018

      This was ok - the crunchy paneer especially nice - but the spinach curry for me was a bit bland. Still, for a midweek veg tea I wouldn’t rule out making it again

    • Carol.Furness on March 03, 2015

      Made this for tea, it's quick and simple and very tasty. I used frozen spinach and it worked just as well as fresh.

    • peterward on April 03, 2021

      Page 174

  • Quick chicken pilau

    • yassoma on August 10, 2016

      Very tasty! I feel like as-is, it would be sort of bland. But I added a tablespoon of ginger garlic paste, and two green chilis to the recipe. I didn't use plain unseasoned chicken, as I never do for Indian recipes. So I seasoned it with salt, black pepper, turmeric, curry powder, and garam masala. I also used zucchini instead of green beans on occasion and it was amazing. I would serve this with the coriander chutney or raita! :)

  • Fresh coriander chutney

    • Foodycat on September 16, 2015

      I've made several versions of this kind of fresh coriander chutney, and this is a really well-balanced one. It's pretty punchy, so you might want more yoghurt.

  • Vegetable coconut curry

    • Victoria_from_London on January 21, 2017

      Really delicious

    • JJ2018 on August 20, 2019

      This was really easy and delicious. I didn’t have cauliflower but it was fine without. Would make again

  • Pistachio meringues with raspberries

    • Victoria_from_London on January 21, 2017

      Really effective for an easy & impressive dessert. Delicious with apfelmus/apple puree.

  • Lime pickle

    • Victoria_from_London on January 21, 2017

      Works great for a salty, zingy pickle (is not a mellow chutney). I prefer limes chopped in smaller pieces than recipe directs. Toast the spices gently for a few minutes. Needs 12 limes - can be much cheaper in Asian stores.

  • Shami kebabs

    • embk27 on April 26, 2018

      Love this recipe - my 7 year old helped make them. He normally turns his nose up at ‘green stuff’ but he was happy to eat the herbs in this. Tasty and not dry at all which can happen with some minced kebabs.

  • Seekh kebabs

    • JJ2018 on June 12, 2019

      These were really good - great depth of spicing. Served with salad and vegetable samosas for a little Indian selection. They would be great in wraps.

  • Lamb kotfa curry

    • JJ2018 on July 21, 2019

      Enjoyed this curry and would make again.

  • Our onion bhajis

    • etcjm on December 03, 2019

      Cooked these a few times and tonight I think I was a bit lazy with the 'finely sliced' and therefore took longer to cook. Always tasty. The two chillies do not make them spicy. Nice the next day with mango chutney- if they last.

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  • ISBN 10 0297867334
  • ISBN 13 9780297867333
  • Linked ISBNs
  • Published Oct 11 2012
  • Format Hardcover
  • Page Count 384
  • Language English
  • Countries United Kingdom
  • Publisher Weidenfeld & Nicolson

Publishers Text

Who doesn't love a curry? Whether it's a take-away korma at your kitchen table or a lamb biryani at your local Indian restaurant, a curry is everyone's favourite Friday night supper. But curry is so much more. A proper curry can be an exquisitely fragrant dish, with delicate flavours that surprise and titillate your taste buds, and the Hairy Bikers are here to show you how to make the most delicious, authentic curries you've ever tasted in your own kitchen. In this book, Si and Dave have put together loads of brand-new recipes from around the world - from simple dishes for a quick midweek taste treat to fantastic feasts for a weekend celebration. Their recipes are the real deal, using great techniques and secrets they've discovered on their travels in Asia as well as years of cooking curries themselves. You'll find all the recipes and tips you need to make some mouth-watering meals, with everything from starters to pickles and chutneys. This is the one-stop shop for the best curries you've ever tasted - fresh, full of flavour and fantastic. These are curries for the 21st century.

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