German Chicken Currywurst & Quick Sauerkraut

Name: German Chicken Currywurst & Quick Sauerkraut with Fries & Spring Onion
Total time: 30 min
Yield: 2
Cuisine: German
Ingredients: 3 Potato; 1 packet Shredded Cabbage Mix; 1 Spring Onion; 1 packet Passata; 1 sachet Paprika Spice Blend; 1 sachet Curry Powder; 1 packet Worcestershire Sauce; 330 g Chicken Tenderloins; 1 drizzle olive oil; ¼ cup water (for the curry); ¼ cup water; ¼ cup white wine vinegar; ¼ tsp salt; 1 tsp brown sugar

with Fries & Spring Onion

Julian PaunczUpdated on July 06, 2026

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Calories

470 kcal

Protein

47.8g protein

Preparation Time

30 minutes

Difficulty

Easy

Pre-Prepped

Allergens:

Wheat
Gluten
Soy
May contain traces of allergens

Bring the bustling streets of Berlin straight to your dinner table with a vibrant, street food-inspired winner. Juicy chicken tenderloins are sliced and smothered in a spiced, tangy tomato curry sauce, served alongside a mound of golden, crispy oven-baked fries. Balanced with a punchy, quick-pickled sauerkraut, it’s a fast, fun and deeply satisfying taste of a European holiday classic.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Potato

1 packet

Shredded Cabbage Mix

Spring Onion

1 packet

Passata

1 sachet

Paprika Spice Blend

(May be present: Wheat, Gluten, Soy.)

1 sachet

Curry Powder

1 packet

Worcestershire Sauce

(May be present: Soy.)

330 g

Chicken Tenderloins

Not included in your delivery

1 drizzle

olive oil

¼ cup

water (for the curry)

¼ cup

water

¼ cup

white wine vinegar

¼ tsp

salt

1 tsp

brown sugar

Nutritional Values

Calories470 kcal

Energy (kJ)1960 kJ

Fat8.6 g

of which saturates1.7 g

Carbohydrate47.7 g

of which sugars18.5 g

Dietary Fibre8.9 g

Protein47.8 g

Sodium779 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

•Baking Paper

Cooking Steps

Preheat oven to 240°C/220°C fan-forced. Cut potato into fries.
Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

Meanwhile, heat a medium saucepan over medium-high heat. Cook shredded cabbage mix, the salt, white wine vinegar and the water, stir and bring to the boil.
Reduce heat to low and cover with a lid. Cook, stirring occasionally, until softened, 8-10 minutes.
Remove lid from cabbage and increase heat to medium-high. Simmer until water has evaporated, 1-2 minutes. Transfer to a bowl and allow to cool slightly.

Thinly slice spring onion.
In a medium bowl, combine passata, paprika spice blend, curry powder (reserving a pinch for step 6), Worcestershire sauce, the brown sugar and water (for the curry).

In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side.
Transfer to serving plate and cover to keep warm.

TIP: Chicken is cooked through when it is no longer pink inside.