Discover these nutritious homemade versions of classic UK takeaway favourites, including a mouth-watering Doner Kebab recipe, Katsu Curry, Chicken Jalfrezi and Sweet and Sour chicken.
Autentic Chicken Katsu Curry (The Curry Guy)
Credit: The Curry Guy
For the Sauce
- 2 tbsp rapeseed (canola) oil
- 1 large brown onion - finely chopped
- 6 cloves garlic - roughly chopped
- 1 x 2.5cm/1 inch ginger - roughly chopped
- 1 carrot - skinned and grated
- 2 tbsp plain (all purpose) flour
- 2 tbsp curry powder
- 1/2 tsp turmeric
- 250ml (1 cup) chicken stock
- 250ml (1 cup) think coconut milk
- 2 tsp honey
- 2 tbsp soy sauce
- Salt to taste if needed
For the Chicken
- 4 large chicken breasts - butterflied
- 2 cups plain (all purpose) flour
- 2 tsp ground black pepper
- 2 tsp salt
- 3 eggs - whisked
- 2 cups panko breadcrumbs or other breadcrumbs
- 2 tbsp coriander (cilantro) finely chopped to garnish
- Lime wedges to serve
- Heat the oil over medium high heat in a wok or large saucepan until it begins to shimmer. Add the chopped onion and carrot and fry until the onion soft and translucent. This should take five to seven minutes.
- Add the garlic and ginger and fry for another minute and then sprinkle in the flour, curry powder and turmeric.
- Stir well to combine and break down any flour lumps that form with your spoon.
- Now slowly add the chicken stock and the coconut milk, stir constantly as you do.
- Pour in the soy sauce and add the honey. I used two tablespoons of each but you should add to taste so you get the right salt and sweet ratio for you taste.
- Blend the sauce until creamy smooth. I usually then pass the blended sauce through a sieve to make it silky smooth. This additional step is optional
- Return the sauce to the pan and add lime juice to taste. All of this can be done a couple hours before serving if you wish.
- To prepare the chicken, combine the flour with the salt and pepper.
- Dredge each chicken breast in the flour mixture, followed with the egg wash and then the bread crumbs.
- Then heat about a litre (4 cups) rapeseed (canola) oil over medium heat until it reaches 180c (350f). If you don't have a thermometer, your oil is ready when it begins to shimmer and a small piece of chicken sizzles immediately when added to the oil.
- Fry each chicken steak individually for about 5 minutes or until crispy and brown. Transfer to paper towels to soak up the excess oil.
- To serve, heat the sauce up. Place some rice on four serving plates and top with the chicken followed by the sauce. Garnish with a little coriander and serve with lime wedges.
Sweet and Sour Chicken (Omnivores Cookbook)
Credit: Omnivores Cookbook
- 500g chicken breasts
- 1 tablespoon vegetable oil
- 1 egg, beaten
- 1/2 teaspoon salt
- 1/2 cup cornstarch
- 2 tablespoons ketchup
- 2 tablespoons Shaoxing Wine
- 2 tablespoons rice vinegar
- 2 tablespoons light soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons water
- 1/2 tablespoon cornstarch
- 1/3 cup peanut oil (or vegetable oil)
- 2 cloves garlic, minced
- 1/2 small white onion, chopped
- 1 bell pepper, chopped
- Mix all the sauce ingredients in a small bowl and set aside.
- Combine chicken pieces, vegetable oil, and salt in a big bowl. Mix well and let marinate for 10 to 20 minutes.
- Add the beaten egg into the bowl with the chicken. Stir to mix well. Add cornstarch. Stir to coat chicken, until it forms an uneven coating with a little dry cornstarch left unattached.
- Heat oil in a heavy duty skillet until hot, until it just starts to smoke. Add chicken all at once and spread out into a single layer in the skillet. Separate chicken pieces with a pair of tongs or chopsticks.
- Cook without touching the chicken for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 2 to 3 minutes. Transfer chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
- Place the pan back onto the stove and turn to medium heat. You should still have 1 to 2 tablespoons oil in the pan. Add garlic. Cook and stir a few times until it releases its fragrance.
- Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens, when you can draw a line on the bottom with a spatula without the sauce running back immediately.
- Add back the chicken pieces, white onion, and bell peppers. (*Footnote 1) Stir to coat chicken with sauce, 30 seconds. Transfer everything to a plate immediately.
- Serve hot as main over steamed rice.
Homemade Doner Kebab (the Spruce Eats)
Credit: Anita Schecter
For the Kebab
- 500g ground lamb (or 250g each of ground lamb and ground beef)
- 1 egg
- 4 cloves garlic (peeled and finely minced)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon oil (for the skillet, plus extra for the pan)
For the Sandwich
- 4 rounds of pita (or naan or flatbread)
- 1 cup assorted lettuce
- 1 large tomato (sliced)
- 1/2 seedless English cucumber (sliced)
- 1/4 large red onion (peeled and sliced)
- Tzatziki sauce or tahini sauce
- Gather the ingredients.
- Preheat the oven to 350 F.
- In a large bowl, combine the ground lamb, egg, garlic, ground cumin, ground coriander, smoked paprika, dried oregano, salt, and black pepper.
- Place the mixture into an oiled 9 x 5-inch loaf pan and cook in the oven for approximately 30 minutes or until the top is a light golden brown.
- You can slice the loaf immediately if you like but, for best results, cool completely, wrap in aluminum foil, and refrigerate until firm.
- To reheat, add a little olive oil to a large skillet, slice the loaf very thinly and crisp up the slices in the hot pan for a few minutes.
- Assemble the sandwiches with pita, warmed and toasted through. Spread on some tzatziki or tahini sauce, add lettuce, tomato, cucumber, onion, and top with more sauce.
- Serve and enjoy.
Chicken Jalfrezi (Kitchen Sanctuary)
Credit: Kitchen Sanctuary
- 500g chicken breasts- chopped into bitesized chunks
- 1tsp cumin
- 1tsp coriander
- 1tsp turmeric
- 1tsp garam masala
- 1 tablespoons vegetable oil
- 2tbsp butter
- 1large onion - peeled and sliced
- 1red chilli - sliced
- 1green chilli - sliced
- 2cloves garlic - peeled and minced
- 2tsp minced ginger
- 1tsp garam masala
- 2tsp turmeric
- 1 ½tsp salt
- 2tsp cumin
- 2tsp ground coriander
- 1red bell pepper - sliced
- 1green bell pepper - sliced
- 14oz (400g) tin chopped tomatoes
- 1cup (240ml) chicken stock- ensure this is a gluten free stock if required
- 1tbsp tomato puree
- Small bunch chopped fresh coriander (cilantro)
- Fresh coriander and chilli flakes to serve
- 1tsp vegetable oil
- 2tsp unsalted butter
- 1small onion - peeled and finely diced
- ½tsp cumin seeds
- 6cardamom pods
- 2tsp turmeric
- 2bay leaves
- 300g long grain rice
- 600ml boiling water
- Coat the chicken in the cumin, coriander and turmeric and leave to marinade for 10 minutes, covered in the fridge.
- Meanwhile, make the rice. Heat the oil and butter in a pan until the butter melts. Add the onion and cook on a medium heat for 5 minutes until softened.
- Add in the cumin seeds, cardamom pods, cloves, turmeric and bay leaves. Heat through, whilst stirring for a further minute.
- Add the rice and stir to coat in the spices.
- Add the boiling water, stir once and bring back to the boil, then place a lid on the pan and turn the heat down to very low. Cook for 20 minutes.
- Once cooked, turn the heat off. Leave the lid on and the rice should retain its heat until the curry is ready.
- Once the chicken has marinated (whilst the rice is cooking), heat the oil and butter in a large frying pan and add the chicken. Cook on a high heat for 4-5 minutes until the chicken is sealed.
- Add the onion to the pan, turn the heat down to low-medium and cook for 5 minutes, stirring often, until the onion softens.
- Add the red and green chilli, garlic and ginger and cook for a further 2 minutes.
- Add in the garam masala, turmeric, salt, cumin and ground coriander. Stir to coat the onions, and cook for a further 2 minutes.
- Add in the red and green pepper, tinned tomatoes, chicken stock and tomato puree.
- Bring to the boil, then simmer for 10 minutes until thickened.
- Stir in the fresh coriander and serve with the pilau rice, topped with fresh coriander and a few chilli flakes.