Spicy Pulled Chicken Burgers
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.
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Ingrédients
- 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 green onions
- 3 rounded tbsp Greek Yogurt
- Small handful of fresh cilantro (leaves and stalks), chopped
Méthode
- Preheat the oven to 400ºF/200ºC/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 cilantro and green 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.
Ingrédients
- 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 green onions
- 3 rounded tbsp Greek Yogurt
- Small handful of fresh cilantro (leaves and stalks), chopped
Méthode
- Preheat the oven to 400ºF/200ºC/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 cilantro and green 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.
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Fabriqué avec notre délicieux
Cari De Goa Trés Piquant
Dans ce curry d'une intensité particulière, la chaleur des piments a été tempérée avec soin pour créer un équilibre parfait entre chaleur et saveur. Parfait avec du porc, du poulet, de l'agneau, des œufs ou des légumes charnus.
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