German Chicken Currywurst & Quick Sauerkraut
with Fries & Spring Onion
- 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.
Ingredients
3
Potato
1 packet
Shredded Cabbage Mix
1
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
Utensils
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.
- Wipe out frying pan and return to medium heat with a drizzle of olive oil.
- Add curry-mixture. Simmer until slightly thickened, 2-3 minutes.
- Divide chicken, fries and quick sauerkraut between plates.
- Top sausages with curry sauce and sprinkle over reserved curry powder.
- Garnish with spring onion. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The curry sauce divides opinion — some found it mild and tomato-forward, while others loved the unique spiced flavour. The quick sauerkraut was a highlight, pairing well with the sauce.
- Ease of prep: Straightforward to cook overall, though one reviewer noted the recipe could include clearer guidance on cutting the potatoes into chips.
- Suggestions: If the curry flavour feels mild, try adding extra curry powder to the sauce as it simmers to build more depth. Those who found the sauerkraut too sweet may want to reduce the brown sugar slightly.
