In the UK, we love takeaways. In fact the typical Brit spends £641 a year on them – according to KPMG. And with services like Deliveroo, Just Eat and Uber Eats, it’s never been easier to open your phone and have your fave takeaway to your door within the hour. But with the cost of living increasing and lots of us having to make cutbacks, there’s never been a better time to fire up the air fryer or turn on the rice cooker and turn your hand to some takeaway classics!
On the menu today, we have chicken katsu curry, fish n chips and peri peri chicken. Let's cook!
Fakeaway or the real thing? This first recipe is the real thing – as it was kindly shared by Wagamama’s Executive Chef, Steve Mangleshot.
This recipe will serve 2 people and can be made in as little as 45 minutes. You can also buy Wagamama’s katsu curry paste to save time. Using a rice cooker will help you nail the rice too.
If you fancy a meat-free version, you can use aubergine or sweet potato. Plus, vegans don’t have to use eggs and it’ll still work.
You will need
For the chicken and rice
120g rice
2 skinless chicken breasts
100g panko breadcrumbs
50g plain flour
2 beaten eggs
100ml vegetable oil
For the sauce
2 tbsp oil
1 onion, finely chopped
1 crushed garlic clove
2 pieces of ginger, peeled and grated
1 tbsp plain flour
1 tsp turmeric
2 tbsp mild curry powder
300ml chicken or veg stock
100ml coconut milk
1 tsp soy sauce
1 tsp sugar, to taste
How to cook it
Heat the oil in a pan on a medium heat and add onion. Gently fry until the onion softens. Then add garlic and ginger.
Now add curry powder and turmeric and mix for a few minutes.
Turn down the heat and add the flour, stirring everything together for a minute.
Add coconut milk, soy sauce and sugar. Now, remove from heat and leave to cool.
You can now cook your rice. Just follow the instructions on the packet.
Place the flour, eggs and breadcrumbs in 3 separate bowls.
Slice the chicken in half lengthways, then dip each breast into the flour, then egg, then breadcrumbs.
Heat the oil in the frying pan and add your breaded chicken – giving them 4 minutes on each side – or until the chicken is golden on both sides.
Divide your cooked rice between two bowls, place your chicken on top and pour over the sauce. If you’d like, you can serve with some lettuce leaves.
While you can buy frozen fish and chips in any supermarket, it’s that authentic taste that we all pay through the nose for. So, here’s a recipe for nailing the chip shop classic at home. If the thought of dealing with bubbling oil doesn’t appeal, this Tefal Mini Fryer is a great appliance to have on hand. It’s easy to clean too.
You will need
2 cod fillets – or fish of your choice
4 tbsp plain flour
4 tbsp cornstarch
1 tsp baking powder
Salt and pepper
100ml of sparkling water (or beer if you prefer)
500g of potatoes
How to cook it
In a large bowl, mix most of the flour and the corn starch and baking powder. Then add salt and pepper.
Then whisk in the sparkling water (or beer) until you get a thick, smooth batter. Then leave it to rest in the fridge for at least 30 minutes.
Peel and cut the potatoes into decent sized chips.
Wash the chips and then add them to a pot of boiling water for 3 to 4 minutes.
Then drain chips and place them on paper towels to dry.
Lay the fish fillets out on paper towels and add a little salt.
Heat oil until it reaches 190C. Then cook the chips a few handfuls at a time for 2 minutes each time – removing then from the oil once they’ve had their turn.
Use the remaining flour to coat the fish and then dunk them in the batter mixture.
Fry each fillet for 8 minutes each until golden and crispy, and then leave to one side.
Fry the chips once more in the hot oil for 5 minutes or until golden.
Serve immediately with your choice of sauces.
Tech tip:
For a healthier twist, why not try air fryer chips instead?
You can make the marinade yourself or you can just buy the Nando’s brand from the supermarket. Either way, you’ll save. If you don’t have an air fryer, you can always use an oven or grill.
You will need
8 chicken legs or thighs
2 tbsp cooking oil
2 tsp chill flakes
4 crushed garlic cloves
Juice of 2 limes
2 tsp paprika
2 tsp oregano
Generous pinch of salt
Black pepper to taste
How to cook it
Score the skin of your chicken with a sharp knife.
Put the chicken in a bowl and mix in all the ingredients.
For extra flavour, cover and marinade in the fridge for up to 24 hours before cooking.
Preheat your air fryer to 180C.
Place all the chicken pieces into the air fryer once at temperature.
Roast the chicken skin side down for 10 minutes. Then turn over and give them another 10-15 minutes.
Check that they’re done by piercing the skin. If the juices run clear, you’re good to go. Alternately, use a food thermometer and aim for an internal temperature of 74C.
Serve with rice, corn on the cob or your choice of sides!
If you’re sticking to your resolutions and trying to save your waistline (as well as tightening your belt), why not try these healthy eating tips instead?
