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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R133.22
for 4 servings · R33.30 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Burger Buns needs 4Our Ultimate Burger Buns 4 x 80 g R36.99 · whole pack (size can't be divided)R36.99
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Baby Potatoes needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R49.99 · 8% of packR4.00
Not in the Woolies basket — source these elsewhere:
- Curried Mayo
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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 Potato, Burger Bun, Carrot, Chicken, Chicken Breast, Cucumber, Curried Mayo, 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?
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. 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). 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.
What should be prepared from my kitchen to make Curried Chicken Roll?
Baby Potato, Burger Bun, Carrot, Chicken, Chicken Breast, Cucumber, Curried Mayo, Lemon Juice
How many calories does Curried Chicken Roll have?
835 calories
How much fat content does Curried Chicken Roll have?
grams