Spicy Pulled Chicken Burgers

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Spicy Pulled Chicken Burgers

SERVES 3

5 MINS PREP

COOKS IN 20 MINS

This burger is so delicious; the smoky, spicy sweet chicken works so well with the creamy tang of the yogurt and the fresh, crunchy vegetables. The chicken also works really well as just roasted spicy chicken; in which case you don’t need to add the extra sugar which mimics the BBQ flavours we love.

Keep this recipe for later

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Tailored to Taste

Putting a chilli twist on pulled-chicken, these burgers are a mouth-watering treat - perfect for a Friday night.

Ingredients

1 pack of The Spice Tailor Fiery Goan Curry
4 chicken thigh fillets, fat trimmed off
2 tsp sugar (optional)

To Serve

3 brioche or burger buns or other
5 iceberg lettuce leaves, shredded
1 ripe tomato, sliced
½ small red onion, finely sliced or 2 chopped spring onions
3 rounded tbsp Greek Yogurt
Small handful of fresh coriander (leaves and stalks), chopped

Method

Preheat the oven to 200ºC (Fan 1800/Gas Mark 6).
Lightly toast the spices from the whole spice sachet (saving the chilli for another cook) in a pan for 40 seconds. Using a pestle and mortar, grind them until fine.
Mix the sugar (if using) and spices into a bowl with the base and main sauces. Add the chicken and coat well.
Place in a small roasting tin and bake for 15-18 minutes or until the chicken is cooked through. Baste the chicken halfway with some excess sauce from the bowl.
Meanwhile, mix the yogurt with the coriander and spring onions if using. Season well.
Once the chicken is done, remove from the oven and leave to rest for 5 minutes. Then using 2 forks, shred the chicken and mix with any juices left in the roasting tin.
Meanwhile, place the buns in the oven to heat through, around 2-3 minutes. Build the burgers; layer lettuce, tomato and red onion (if using), 1/3rd the amount of chicken, a heaped spoon of the yogurt mix and top with the final bun. Enjoy.

Tailored to Taste

Putting a chilli twist on pulled-chicken, these burgers are a mouth-watering treat - perfect for a Friday night.

Ingredients

1 pack of The Spice Tailor Fiery Goan Curry
4 chicken thigh fillets, fat trimmed off
2 tsp sugar (optional)

To Serve

3 brioche or burger buns or other
5 iceberg lettuce leaves, shredded
1 ripe tomato, sliced
½ small red onion, finely sliced or 2 chopped spring onions
3 rounded tbsp Greek Yogurt
Small handful of fresh coriander (leaves and stalks), chopped

Method

Preheat the oven to 200ºC (Fan 1800/Gas Mark 6).
Lightly toast the spices from the whole spice sachet (saving the chilli for another cook) in a pan for 40 seconds. Using a pestle and mortar, grind them until fine.
Mix the sugar (if using) and spices into a bowl with the base and main sauces. Add the chicken and coat well.
Place in a small roasting tin and bake for 15-18 minutes or until the chicken is cooked through. Baste the chicken halfway with some excess sauce from the bowl.
Meanwhile, mix the yogurt with the coriander and spring onions if using. Season well.
Once the chicken is done, remove from the oven and leave to rest for 5 minutes. Then using 2 forks, shred the chicken and mix with any juices left in the roasting tin.
Meanwhile, place the buns in the oven to heat through, around 2-3 minutes. Build the burgers; layer lettuce, tomato and red onion (if using), 1/3rd the amount of chicken, a heaped spoon of the yogurt mix and top with the final bun. Enjoy.

Keep this recipe for later

EMAIL ME A PRINT COPY

MADE WITH OUR DELICIOUS

Fiery Goan Curry

In this distinctively intense curry, the heat of chillies has been caringly tempered to create the perfect balance of heat and flavour. Perfect with pork, chicken, lamb, eggs or meaty vegetables.

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