Step 1Remove the inner fillets of the chicken breast to use in another dish.
Step 2Butterfly the chicken breasts.
Step 3Sprinkle on a generous coating of curry powder.
Step 4Heat oil in a frying pan and place the chicken breast.
Step 5Shallow fry until golden and turn.
Step 6Cook until chicken reaches at least 75ºC.
Step 7Finely slice white cabbage, red onion and carrots.
Step 8Add the sliced veg to a bowl with the buttermilk, squeeze of lime and a small handful of chopped coriander, and toss.
Step 9Mix the ranch dressing and sweet chilli sauce in a bowl.
Step 10Toast the bun under the grill.
Step 11Spread a layer mango chutney on to the base and lay the chicken on top.
Step 12Add a good spoon of the slaw and a good drizzle of the ranch mix.
Step 13Add the bun lid and serve with a side of Country Range Sweet Potato Fries or Seasoned Wedges.
- 2 Country Range Premium Chicken Breasts
- 2 tbsp Country Range Curry Powder
- 1 tbsp Country Range Rapeseed Oil
- 2 tbsp Country Range Mango Chutney
- 1 Medium red onion
- 2 tbsp Country Range Ranch Dressing
- 1 tbsp Country Range Sweet Chilli Sauce
- 100 g white cabbage
- Large carrot
- 1 Small handful fresh coriander
- 1 lime (juiced)
- 2 tbsp buttermilk
- 2 burger bun
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