Make your favourite takeaways at home

Takeaways can put a dent in your budget so make your own – and taste the difference

SPICY CHICKEN DOUBLE BURGER

Marinate the chicken overnight to make it extra juicy. Add zing to the coleslaw with fresh chillies and coriander. MAKES 4 BURGERS Preparation: 30 min Marinating: 1 hour or overnight Cooking: 25-30 min 4 chicken breast

fillets MARINADE 500ml (2c) buttermilk 4 garlic cloves,

bruised 1 chilli, chopped 60ml (¼c) chopped

fresh coriander 1 onion, chopped COATING 250ml (1c) flour 5-10ml (1-2t) cayenne

pepper 5ml (1t) white pepper 10ml (2t) salt TO COOK

oil for shallow-frying SPICY COLESLAW 80ml (¹⁄₃c)

mayonnaise 80ml (¹⁄₃c) plain

full-cream yoghurt 2 chillies, finely

chopped 60ml (¼c) chopped

fresh coriander ½ head of cabbage,

shredded 1 red onion, thinly

sliced salt and freshly

ground pepper BURGERS 4 slices cheddar

cheese 4 burger buns, halved

horizontally 1 Flatten the chicken with a meat mallet or the heel of your hand. Transfer to a marinating dish. 2 Marinade Mix the ingredients well and pour over the chicken. Cover the dish and marinate for at least 1 hour but preferably overnight in the fridge. 3 Coating Mix the ingredients well. Remove the chicken from the marinade, shake off most of the liquid and roll each piece in the flour mixture. Dip in the marinade and roll in the flour mixture again. 4 To cook Heat oil for shallow-frying in a deep pan. Fry the chicken in batches over medium heat until golden brown and done. Drain on paper towels. 5 Spicy coleslaw Mix the ingredients, seasoning to taste with salt and pepper. 6 Burgers Cut each chicken breast in half. Stack the chicken, cheese and coleslaw on the burger buns and serve immediately.