Spicy Pulled Chicken Burgers

Spicy Pulled Chicken Burgers

Made With Our Fiery Goan Curry -
2 SERVES
SERVES 3
prep
8 MINS PREP
20 MINS COOK
25 MINS COOK
In a few simple steps, we’ve transformed chicken curry into spicy, moreish pulled chicken burgers. So easy to make and deeply satisfying – perfect for when you crave deliciousness!
Anjum Signature

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

To serve

  • 3 brioche buns or other
  • 6 iceberg lettuce leaves
  • 1 small red onion, finely sliced
  • 1 ripe tomato, sliced
  • 3 rounded tbs. Greek yoghurt
  • 2 good tbs. The Spice Tailor lime chunti, the lime chopped and stirred back into the syrup or 3 tbs. mango chutni
  • Small handful of fresh coriander (leaves and stalks), chopped
Method
  1. Preheat the oven to 200C/400F.
  2. Using a pestle and mortar, grind the spices from the spice packet until fine (you might need to lightly dry toast them to help, especially with the chilli, if using). If you don’t have a pestle and mortar, save the spices for another dish.
  3. Place the chicken thighs in the sauces, adding the sugar and spices in as well, cover well.
  4. Once well coated, place them in a roasting tin. Place in the middle of the oven and cook for 15-18m or until the chicken is cooked through. Using the remaining sauce in the bowl, baste the chicken about halfway. Remove from the oven and leave to rest for 5 minutes before pulling or shredding the chicken with 2 forks. Mixing with the sauce and any juices in the roasting tin.
  5. Meanwhile, mix the yoghurt with the coriander and season. Add a little water if it is too firm.
  6. Heat the brioche buns in the oven, then layer lettuce leaves, slices of tomato red onion rings, 1/3rd the amount of chicken, a heaped spoon of the yoghurt mix and topped off with around 2 tsp. each of the chopped up lime chutney.
Tailored to Taste
Putting a chilli twist on pulled-chicken, these burgers are a mouth-watering treat - perfect for a Friday night.
  • 1 pack of The Spice Tailor Fiery Goan Curry
  • 4 chicken thigh fillets, fat trimmed off
  • 2 tsp. sugar

To serve

  • 3 brioche buns or other
  • 6 iceberg lettuce leaves
  • 1 small red onion, finely sliced
  • 1 ripe tomato, sliced
  • 3 rounded tbs. Greek yoghurt
  • 2 good tbs. The Spice Tailor lime chunti, the lime chopped and stirred back into the syrup or 3 tbs. mango chutni
  • Small handful of fresh coriander (leaves and stalks), chopped
  1. Preheat the oven to 200C/400F.
  2. Using a pestle and mortar, grind the spices from the spice packet until fine (you might need to lightly dry toast them to help, especially with the chilli, if using). If you don’t have a pestle and mortar, save the spices for another dish.
  3. Place the chicken thighs in the sauces, adding the sugar and spices in as well, cover well.
  4. Once well coated, place them in a roasting tin. Place in the middle of the oven and cook for 15-18m or until the chicken is cooked through. Using the remaining sauce in the bowl, baste the chicken about halfway. Remove from the oven and leave to rest for 5 minutes before pulling or shredding the chicken with 2 forks. Mixing with the sauce and any juices in the roasting tin.
  5. Meanwhile, mix the yoghurt with the coriander and season. Add a little water if it is too firm.
  6. Heat the brioche buns in the oven, then layer lettuce leaves, slices of tomato red onion rings, 1/3rd the amount of chicken, a heaped spoon of the yoghurt mix and topped off with around 2 tsp. each of the chopped up lime chutney.
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.
£3.00
( / )
100p per 100g
Free delivery over £25 Free delivery over £25
Order before 12pm Order before 12pm
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