Fakeaway recipes

Fakeaway curry recipes are the perfect solution for both your budget and waistline! Who doesn’t love an Easy Chicken Tikka Masala Fakeaway Curry at the weekend?

As obesity levels are on the increase and money is tight for many people, I decided to create a selection of quick and easy curry recipes which provides a healthier fakeaway curry recipe at half the price and less calories than the usual takeaway option.

Here are some Fakeaway curry recipes to try:

Chicken Tikka Masala Fakeaway Curry Recipe

This easy tikka recipe uses dried spices from your store cupboard to make a simple curry paste

Serves 4

Ingredients

Marinade

2tbsp tikka paste

1tbsp ground cumin

1tbsp ground coriander

½ tbsp turmeric

1tsp chilli powder

140ml thick set Greek yoghurt

2tbsp tomato puree

2 cloves garlic

4 chicken breasts, cut into 2.5cm cubes

Curry Sauce

2 tbsp vegetable oil

25g butter

1 large onion, roughly chopped

1 large red pepper, diced

400g can finely chopped tomatoes

300ml chicken stock

150g spinach, optional

3 tbsp crème fraiche, optional

Small bunch coriander, chopped

Salt and pepper to season

Method

1. Place all the ingredients for the marinade in a bowl and mix well. Leave to marinate for at least 2 hours
2. Next heat the oil and butter in a large pan, add the onions and cook for 10 minutes until soft and golden.
3. Add the homemade curry paste and pepper, and then cook for 5 minutes to cook the spices.
4. Add the chicken and stir well to coat in the paste. Cook for 5 minutes, and then add the tomatoes, purée and stock. Cover with a lid and gently simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through.
5. Finally stir through the spinach and crème fraiche if using and heat gently for 5 minutes until the spinach wilts. Season with salt and black pepper then sprinkle over the fresh coriander.

Tip – Homemade Tikka paste

In a small food processor, blend together 5 garlic cloves, 1 large piece of fresh root ginger, roughly chopped, 1 red chilli, deseeded and roughly chopped, 2 tsp each ground cumin and coriander, 1 tsp each turmeric, paprika and garam masala, and the seeds from 4 cardamom pods. Add a little vegetable oil to bring the paste together. Can be stored in the fridge for up to 1 week or frozen for up to 1 month.

 

Gobi Aloo

 Serves 4

 Ingredients

3 medium sized potatoes peeled and cut into 3 cm dice.

2 tbsp vegetable oil

1 tbsp butter or ghee

2 tsp black mustard seeds

1 tsp cumin seeds

½ tsp fenugreek seeds

200g onion, finely chopped

1 small green chilli, deseeded and finely chopped

1 tsp ground turmeric

½ tsp ground cumin

1 tsp ground coriander

1 small cauliflower, cut into small florets

4 tomatoes, skin removed and roughly chopped

Salt and pepper to season

1 small bunch of coriander, finely chopped (optional)

Method

1. Bring a saucepan of water to the boil then add the potatoes and cook for 5 minutes then drain in a colander and rinse under a cold tap to cool them down quickly.
2. Heat the oil and butter in a large non-stick pan on a medium heat then add the black mustard, cumin and fenugreek seeds. Cook for 30 seconds until they start to pop.
3. Next add the onion and chilli and cook gently for 8-10 minutes until the onion softens and is translucent.
4. Sprinkle over the remaining dry spices and cook for 1 minute then add the potatoes and cauliflower and coat well in the spices.
5. Add the chopped tomatoes and a splash of water then cover with a tight-fitting lid or foil and simmer gently for 10 minutes. If the mixture looks dry just add another splash of water.
6. Taste and add seasoning if required then sprinkle over the chopped coriander if using.

Tip: If you want to vary the recipe try adding spinach instead of cauliflower.

 

Mushroom Bhaji

Serves 4

Ingredients

2 tbsp vegetable oil

1 tbsp butter or ghee

1 medium onion, finely chopped

3 cloves garlic, peeled and crushed

1 tsp ground turmeric

½ tsp chilli powder

1 tsp ground coriander

1 tsp ground cumin

100ml warm water

½ tsp salt

2 tbsp tomato puree

250g white mushrooms, washed and sliced

1 tbsp freshly chopped coriander

Method

1. Heat the oil and butter in a large non-stick frying pan then fry the onions over a medium heat for 5 minutes or until they are lightly browned. Add the garlic and cook for another minute.
2. Lower the heat and sprinkle over all of the dry spices, adding a splash of water to prevent the spices from burning. As soon as the water evaporates pour over the remaining water and continue to cook over a low heat for 3 minutes.
3. Next add the salt and tomato puree and stir well.
4. Add the mushrooms and stir-fry for a couple of minutes until they are coated in the spice mixture. Cover the pan with a tight-fitting lid and simmer gently for 10 minutes.
5. The finished dish should have a thick gravy but if it looks a little runny remove the lid and boil for two minutes to reduce.
6. Serve with a sprinkling of coriander.

Tip: The mushroom bhaji makes a lovely accompaniment to any curry dish or is perfect as a starter with a chapatti to soak up the delicious rich gravy. Chestnut mushrooms also work very well in this recipe.

 

 https://www.pataks.co.uk/products/spice-pastes/tikka-masala-paste

https://www.jillweatherburn.co.uk/services/recipe-writing/