This is peak British fakeaway behaviour. Crispy chicken bites. Thick chip-shop curry sauce. Chips underneath. Everything loaded into one tray and absolutely covered in the sort of curry sauce that somehow only exists in British takeaways and nowhere else on Earth. It's not fancy. It's not authentic. It's completely brilliant.
You’ll Need
500g chicken thighs, cut into bite-sized chunks
80g plain flour, 40g cornflour
2 eggs, beaten, 1 tsp garlic powder
1 tsp smoked paprika, 1 tsp salt, ½ tsp black pepper
400g frozen thick-cut fries, Oil spray
Chip Shop Curry Sauce
1 small onion, finely diced, 2 tbsp curry powder
1 tbsp plain flour, 300ml chicken stock
1 tsp turmeric
1 tsp sugar
1 tsp soy sauce
To Finish
Spring onions, sliced
Optional but Dangerous
Cheese
Chilli sauce
Curry sauce for dipping
Prawn crackers
Method
Preheat your air fryer to 200°C.
Mix together the flour, cornflour, garlic powder, smoked paprika, salt, and black pepper.
Dip the chicken into the beaten egg.
Coat thoroughly in the flour mixture.
Lightly spray the basket with oil.
Place the chicken into the basket in a single layer and spray the tops lightly with oil.
Air fry at 200°C for 12–15 minutes, shaking halfway, until deeply golden and crispy.
Cook the fries according to packet instructions until crisp and golden.
Meanwhile add the onion to a saucepan with a small splash of oil.
Cook gently for 2–3 minutes.
Add the curry powder and flour.
Stir continuously for 1 minute.
Gradually add the chicken stock.
Add the turmeric, sugar, and soy sauce.
Simmer for 8–10 minutes until thick, smooth, and proper chip-shop consistency.
Pile the fries into a large serving tray.
Top with the crispy chicken bites.
Pour over plenty of hot curry sauce.
Finish with sliced spring onions.
Serve immediately while everything is still steaming and slightly impossible to eat neatly.