Bengal Chicken Burger

Prep Time


Cook Time

30 min




2 2 Country Range Premium Chicken Breasts

2 2 tbsp Country Range Curry Powder

1 1 tbsp Country Range Rapeseed Oil

2 2 tbsp Country Range Mango Chutney

1 1 Medium red onion

2 2 tbsp Country Range Ranch Dressing

1 1 tbsp Country Range Sweet Chilli Sauce

100 100 g white cabbage

Large carrot

1 1 Small handful fresh coriander

1 1 lime (juiced)

2 2 tbsp buttermilk

2 2 burger bun

Multiply by
  • 1Remove the inner fillets of the chicken breast to use in another dish.
  • 2Butterfly the chicken breasts.
  • 3Sprinkle on a generous coating of curry powder.
  • 4Heat oil in a frying pan and place the chicken breast.
  • 5Shallow fry until golden and turn.
  • 6Cook until chicken reaches at least 75ºC.
  • 7Finely slice white cabbage, red onion and carrots.
  • 8Add the sliced veg to a bowl with the buttermilk, squeeze of lime and a small handful of chopped coriander, and toss.
  • 9Mix the ranch dressing and sweet chilli sauce in a bowl.
  • 10Toast the bun under the grill.
  • 11Spread a layer mango chutney on to the base and lay the chicken on top.
  • 12Add a good spoon of the slaw and a good drizzle of the ranch mix.
  • 13Add the bun lid and serve with a side of Country Range Sweet Potato Fries or Seasoned Wedges.