Creamy mayo, spicy curry, and chicken. A winning culinary combination, Chef! A toasted burger bun is smeared with a curry-infused mayo, topped with golden chicken, and zesty carrot ribbons & cooling cucumber. Served with oven-roasted baby potato.
Curried Chicken Roll
Curried Chicken Roll
with golden baby potatoes
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Baby Potatoes
- Burger Bun/s
- Burger Buns
- Carrot
- Chicken
- Cucumber
- Curried Mayo
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Lemon Juice
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter
CRISPY SPUDS
Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TOASTY BUN
Halve the bun/s and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the bun/s, cut-side down, until golden, 1-2 minutes. Set aside.
COOK THE Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
ZESTY VEG
Place the Carrot into a bowl and toss with the Cucumber, a drizzle of olive oil, the lemon juice (to taste) and seasoning. Set aside.
BEST BUN EVER
Smear the toasted bun bottom/s with some curried mayo, then top with the dressed fresh veg and the seared Chicken. Smear the remaining mayo on the top bun/s and close it up. Side with the roasted potato and enjoy, Chef!
CRISPY SPUDS
Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TOASTY BUN
Halve the bun/s and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the bun/s, cut-side down, until golden, 1-2 minutes. Set aside.
COOK THE Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
ZESTY VEG
Place the Carrot into a bowl and toss with the Cucumber, a drizzle of olive oil, the lemon juice (to taste) and seasoning. Set aside.
BEST BUN EVER
Smear the toasted bun bottom/s with some curried mayo, then top with the dressed fresh veg and the seared Chicken. Smear the remaining mayo on the top bun/s and close it up. Side with the roasted potato and enjoy, Chef!
CRISPY SPUDS
Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TOASTY BUN
Halve the buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the bun, cut-side down, until golden, 1-2 minutes. Set aside.
COOK THE Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
ZESTY VEG
Place the Carrot into a bowl and toss with the Cucumber, a drizzle of olive oil, the lemon juice (to taste) and seasoning. Set aside.
BEST BUN EVER
Smear the toasted bun bottoms with some curried mayo, then top with the dressed fresh veg and the seared Chicken. Smear the remaining mayo on the top buns and close it up. Side with the roasted potato and enjoy, Chef!
CRISPY SPUDS
Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
TOASTY BUN
Halve the buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the bun, cut-side down, until golden, 1-2 minutes. Set aside.
COOK THE Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
ZESTY VEG
Place the Carrot into a bowl and toss with the Cucumber, a drizzle of olive oil, the lemon juice (to taste) and seasoning. Set aside.
BEST BUN EVER
Smear the toasted bun bottoms with some curried mayo, then top with the dressed fresh veg and the seared Chicken. Smear the remaining mayo on the top buns and close it up. Side with the roasted potato and enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Curried Chicken Roll?
The preparation time for Curried Chicken Roll with golden baby potatoes is between 20 and 40 minutes.
What is the total time required to make Curried Chicken Roll with golden baby potatoes?
The total time required to make Curried Chicken Roll with golden baby potatoes is between 35 and 55 minutes.
How many servings does Curried Chicken Roll provide?
4 servings
What are the main ingredients in Curried Chicken Roll?
Baby Potatoes, Burger Bun/s, Burger Buns, Carrot, Chicken, Cucumber, Curried Mayo, Free-range Chicken Breast/s, Free-range Chicken Breasts, Lemon Juice
What is the nutritional information of Curried Chicken Roll?
Calories: 835, Carbs: 96 grams, Fat: grams, Protein: 49.1 grams, Sugar: 19.4 grams, Salt: 646 grams
How do I prepare Curried Chicken Roll?
BEST BUN EVER: Smear the toasted bun bottom/s with some curried mayo, then top with the dressed fresh veg and the seared chicken. Smear the remaining mayo on the top bun/s and close it up. Side with the roasted potato and enjoy, Chef! ZESTY VEG: Place the carrot into a bowl and toss with the cucumber, a drizzle of olive oil, the lemon juice (to taste) and seasoning. Set aside. COOK THE CHICKEN: Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning. TOASTY BUN: Halve the bun/s and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the bun/s, cut-side down, until golden, 1-2 minutes. Set aside. CRISPY SPUDS: Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Curried Chicken Roll?
Baby Potatoes, Burger Bun/s, Burger Buns, Carrot, Chicken, Cucumber, Curried Mayo, Free-range Chicken Breast/s, Free-range Chicken Breasts, Lemon Juice
How many calories does Curried Chicken Roll have?
835 calories
How much fat content does Curried Chicken Roll have?
grams
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