Preheat your oven to 220°C/200°C fan/gas mark 7.

Zest and halve the lemon. Cut the potatoes into 2cm wedges (no need to peel). 

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, crack the egg (see pantry for amount) into a medium bowl and whisk. Put the panko breadcrumbs and curry powder into another bowl. Season with salt for the breadcrumbs (see pantry for amount) and pepper.

Season the chicken, then dip into the egg and then the breadcrumbs, ensuring it's completely coated.

Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan and fry until golden-brown, 2-3 mins on each side. Adjust the heat if necessary. 

Transfer the chicken to a baking tray and bake on the middle shelf until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

In the meantime, trim the baby gem, then separate the leaves. Keep a couple whole leaves aside for each burger and thinly slice the rest widthways. 

In a large bowl, add the coleslaw mix, a third of the mayonnaise and a squeeze of lemon juice. Season with salt and pepper.

When the wedges are at least halfway through cooking, toss the lemon zest through and return to the oven for the remaining cooking time. 

In a medium bowl, mix together the remaining mayonnaise, korma style paste and mango chutney. Taste and season with salt and pepper if needed. 

Halve the burger buns. Pop them onto the chicken baking tray and into the oven to warm through, 2-3 mins.

Just before you're ready to serve, toss the baby gem through the coleslaw.

Transfer the bun bases to your plates and spread over the korma sauce. Add the fried chicken pieces and top with the whole baby gem leaves. Spoon over any remaining sauce, then sandwich on the bun lids.

Serve with the wedges and coleslaw alongside.

Enjoy!