This is one of my absolute favourite fakeaway recipes – salt and pepper chicken, crispy chips, peppers and onion all piled onto a flatbread and smothered in Chinese curry sauce. It’s chips, chicken and sauce all in one and it is the ultimate fakeaway. Under £4 each and honestly so much better than a takeaway.
I use Mayflower Chinese-style curry sauce for this – the medium one is my go-to and you can find it in most supermarkets in the world foods aisle. Make up extra and pour it all over at the end, you won’t regret it!
This recipe is part of my eat well for £4 series and uses the same base as my salt and pepper chicken fried rice if you fancy trying that too.
How to make salt and pepper chicken flatbreads with curry sauce:
Scroll down for the full recipe card and ingredient list.
1.Start by air frying the chicken chunks and chips together as per the packet instructions – take the chicken out 1 minute early as it’ll finish cooking in the pan
2.While everything is cooking, cut the veg into bite-sized pieces
3.Heat a little oil in a hot pan and fry the onion for 2 minutes, then add the peppers and spring onions and cook for another minute
4.Tip in the cooked chicken, chips and salt and pepper seasoning, stir and cook for 1-2 minutes until everything is coated and crispy
5.Make up the curry sauce as per the packet instructions – make extra so you have plenty to pour over at the end!
6.Spread a generous layer of curry sauce onto the flatbread, then pile on the salt and pepper chicken and chips mixture
7.Pour over as much extra curry sauce as you like – don’t be shy with it – then fold and serve
Salt & Pepper Fakeaway Flatbreads
Delicious salt and pepper chicken and chips stacked on a flatbread with delicious curry sauce! This is one of my favourite weekend lunches
Ingredients
- 1 onion (red or white)
- 1–2 peppers (mix of red + green)
- 2 spring onions
- Salt & pepper seasoning (shop-bought or homemade)
- Chicken chunks (I use frozen from Aldi)
- Frozen Chips
- Flatbreads
- Mayflower Chinese style curry sauce (I use medium)
Instructions
- Air fry the chicken and chips as per packet instructions
- Cut the veg into bite sized pieces
- Add oil to a hot pan, fry the onion for 2 mins then add peppers, garlic and spring onion – cook for another minute
- Tip in the cooked chicken, chips and salt & pepper seasoning, stir and cook for 1–2 mins until everything is coated and crispy
- Make up the curry sauce as per packet instructions
- Spread curry sauce onto the flatbread, top with the salt & pepper chicken and chips
- Fold, serve and enjoy
Notes
I buy the curry sauce from B&M, but it's also in Iceland, Home Bargains, Farmfoods, Heron Foods and on their online store.
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Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 510Total Fat 0gUnsaturated Fat 0gSodium 6mgCarbohydrates 12gFiber 2gSugar 5gProtein 2g
Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!
