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Saturday Night Takeaways

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)

Surrey Butchers | Camberley Butchers | Farnborough Butchers | Ascot Butchers

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


  1. 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.
  2. Add the garlic and ginger and fry for another minute and then sprinkle in the flour, curry powder and turmeric.
  3. Stir well to combine and break down any flour lumps that form with your spoon.
  4. Now slowly add the chicken stock and the coconut milk, stir constantly as you do.
  5. 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.
  6. 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
  7. 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.
  8. To prepare the chicken, combine the flour with the salt and pepper.
  9. Dredge each chicken breast in the flour mixture, followed with the egg wash and then the bread crumbs.
  10. 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.
  11. Fry each chicken steak individually for about 5 minutes or until crispy and brown. Transfer to paper towels to soak up the excess oil.
  12. 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)

Surrey Butchers | Camberley Butchers | Farnborough Butchers

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)

Surrey Butchers | Camberley Butchers | Farnborough Butchers

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


  1. Gather the ingredients.
  2. Preheat the oven to 350 F.
  3. In a large bowl, combine the ground lamb, egg, garlic, ground cumin, ground coriander, smoked paprika, dried oregano, salt, and black pepper.
  4. 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.
  5. You can slice the loaf immediately if you like but, for best results, cool completely, wrap in aluminum foil, and refrigerate until firm.
  6. 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.
  7. 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.
  8. Serve and enjoy.

Chicken Jalfrezi (Kitchen Sanctuary)

Surrey Butchers | Farnborough Butchers | Camberley Butchers

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 stockensure this is a gluten free stock if required
  • 1tbsp tomato puree
  • Small bunch chopped fresh coriander (cilantro)
  • Fresh coriander and chilli flakes to serve

Pilau Rice:

  • 1tsp vegetable oil
  • 2tsp unsalted butter
  • 1small onion - peeled and finely diced
  • ½tsp cumin seeds
  • 6cardamom pods
  • 6cloves
  • 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.
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