Spicy Pulled Chicken Burgers
Spicy Pulled Chicken Burgers
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- 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
- Preheat the oven to 200C/400F.
- 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.
- Place the chicken thighs in the sauces, adding the sugar and spices in as well, cover well.
- 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.
- Meanwhile, mix the yoghurt with the coriander and season. Add a little water if it is too firm.
- 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.
- 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
- Preheat the oven to 200C/400F.
- 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.
- Place the chicken thighs in the sauces, adding the sugar and spices in as well, cover well.
- 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.
- Meanwhile, mix the yoghurt with the coriander and season. Add a little water if it is too firm.
- 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.
Keep this recipe for later
Goa is a unique Indian region that is a wonderous blend of old word Portugal and India - with wide beaches lined with palm trees and laid-back people thrown in.
In this mellow and colourful city, it is hard to imagine the intensity of the flavours in the food - and none more so than this fantastic curry. Look up ‘mouth-watering’ in the dictionary and you will see our Fiery Goan Curry. A delicious blend of caramelised onions, vinegar, spices, tomatoes and - of course - a good amount of red chillies. It is a punchy heavyweight of a curry where heat and flavour are equally balanced at the weigh in! It is very versatile and transforms to suit your choice of ingredients. But, like other Goans, it doesn’t take offence if you want to dial down the heat by adding a little coconut milk or cream. We haven’t actually entered him into any competitions, but if we did, he would come home the punchy heavyweight victor!
