Indian-Style Free Range Chicken Burger With Curried Slaw And Fries

Preheat the oven to 220°C/ 200°C (fan)/ gas 6, then take your chicken out of the fridge, open the packet and let it air

Cut your potatoes (skins on) into thin fries, add the fries to a baking tray (or two!) with a drizzle of vegetable oil, your ground paprika and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for an initial 25 min or until starting to crisp – these are your paprika fries

Meanwhile, add your free range chicken thighs to a bowl with your ground cumin, garam masala and a generous pinch of salt and give everything a good mix up – this is your coated chicken

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat with a drizzle of vegetable oil

Once hot, add the coated chicken and cook for 3 min on each side or until lightly browned

Once done, transfer the browned chicken to a tin foil-lined baking tray and reserve the pan

Put the tray in the oven for 12-14 min or until the chicken is cooked through (no pink meat!) – this is your spiced free range chicken

Combine your mango chutney and half of your mayo (you'll use the rest later!) in a small bowl – this is your mango mayo

Once the fries have been in the oven for an initial 25 min, move them to one side of the trays[s] and add your ciabatta[s] to the other side

Return the tray[s] to the oven for a final 4-5 min or until the ciabatta is hot and toasted

Carefully slice the toasted ciabatta in half before serving

Add your white wine vinegar to a large bowl with 1 tsp [1 1/2 tsp] [2 tsp] sugar and mix until dissolved

Stir in your curry powder and remaining mayo

Add your carrot & cabbage slaw mix to the bowl and give everything a good mix up – this is your curried slaw