Chicken curry burger recipe
To make the chicken curry patties, place the chicken in a bowl along with the crushed garlic, onion, Scotch bonnet, pimento berries, ginger, curry powder, all-purpose seasoning and salt. Cover, then leave the chicken to marinate in the fridge for at least a couple of hours, or overnight if possible.The next day, heat the oil in a large frying pan over medium heat. Add the curry powder and brown slowly for 3–4 minutes. Remove the chicken from the marinade, scraping the rest of the marinade off so as not to burn the onions and garlic. Brown the chicken in the pan for around 3 minutes each side, or until both sides are browned.After the chicken is browned in batches, put to one side. On a low heat, slowly cook the remainder of the marinade until it starts to brown.Put the chicken back into the pan, then add the potatoes, carrots and thyme and cover with water. Cook for around 45 minutes, or until the chicken is falling apart and vegetables are cooked through.Strain the meat and vegetables to separate them from the sauce. Add a splash of coconut milk to the sauce and cook on high and let it reduce a bit. Put it to one side, for use later in the dipping sauce.While the sauce is reducing, separate the chicken from the vegetables, and carefully shred the chicken with a fork. Put 2 tablespoons of shredded chicken to one side, to add to the dipping sauce later on.Combine half of the vegetables with the shredded chicken, saving the remaining vegetables for later.Take 7 burger-shaped rings – like a fried egg ring – and line with cling film, leaving enough to be able to completely wrap the patties on all sides. Spoon the chicken and vegetable mixture into the rings and press down firmly, making sure the mixture is compacted in the ring. Wrap the patties with cling film, then place in the freezer overnight until they harden.Once fully frozen, remove the cling film and rings from the patties and start a breading line, with one bowl of seasoned flour, one bowl with the whisked eggs and another bowl with panko breadcrumbs. Coat each patty in flour, then eggs, and finally panko. Re-wrap the patties with cling film and put them back in the freezer until you’re ready to use them.When you’re ready to build your burgers, heat the oil in a deep-fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Cook the frozen patties for around 8–9 minutes until beautifully brown and crispy. Using a temperature probe, the centre should be 65C.To make the Southern slaw, combine the shredded white and red cabbage, carrots and red onion in a bowl.Next, make the dressing. Combine the mayonnaise with the Dijon mustard, maple syrup, apple cider vinegar, garlic powder, salt and pepper. Just before serving, add the dressing to the cabbage mixture and toss to combine.To make the pickled red onions, stuff all the red onions in a jar of your choice. A bowl works too but a jar is easier to store in the fridge.In a measuring jug, combine the apple cider vinegar, sugar, salt and warm water. Stir to dissolve the sugar and salt. Pour the pickling mixture over the sliced onions, making sure they are immersed in the liquid, and let them set for an hour. After an hour, the onions are ready. You can cover and store them in the fridge for up to three weeks.To assemble the burgers, melt the grated cheeses on a square of parchment paper on a flat griddle or in a frying pan until slightly browned on the bottom. Place the melted cheese on top of the patty.Place one cheesy patty on top of the base of each bun. To each patty, add 1 tablespoon of the Southern slaw, 1 tablespoon of the pickled red onions, a small handful of rocket, a drizzle of olive oil and a pinch of salt. Place the top bun on top of each burger.Just before serving, add a few of the cooked potatoes and carrots to the reserved curry sauce, along with the reserved shredded chicken. Heat the sauce in a saucepan and place in a small pot or ramekin, for dunking the burger. To make the chicken curry patties, place the chicken in a bowl along with the crushed garlic, onion, Scotch bonnet, pimento berries, ginger, curry powder, all-purpose seasoning and salt. Cover, then leave the chicken to marinate in the fridge for at least a couple of hours, or overnight if possible. To make the chicken curry patties, place the chicken in a bowl along with the crushed garlic, onion, Scotch bonnet, pimento berries, ginger, curry powder, all-purpose seasoning and salt. Cover, then leave the chicken to marinate in the fridge for at least a couple of hours, or overnight if possible. The next day, heat the oil in a large frying pan over medium heat. Add the curry powder and brown slowly for 3–4 minutes. The next day, heat the oil in a large frying pan over medium heat. Add the curry powder and brown slowly for 3–4 minutes. Remove the chicken from the marinade, scraping the rest of the marinade off so as not to burn the onions and garlic. Brown the chicken in the pan for around 3 minutes each side, or until both sides are browned. Remove the chicken from the marinade, scraping the rest of the marinade off so as not to burn the onions and garlic. Brown the chicken in the pan for around 3 minutes each side, or until both sides are browned. After the chicken is browned in batches, put to one side. On a low heat, slowly cook the remainder of the marinade until it starts to brown. After the chicken is browned in batches, put to one side. On a low heat, slowly cook the remainder of the marinade until it starts to brown. Put the chicken back into the pan, then add the potatoes, carrots and thyme and cover with water. Cook for around 45 minutes, or until the chicken is falling apart and vegetables are cooked through. Put the chicken back into the pan, then add the potatoes, carrots and thyme and cover with water. Cook for around 45 minutes, or until the chicken is falling apart and vegetables are cooked through. Strain the meat and vegetables to separate them from the sauce. Add a splash of coconut milk to the sauce and cook on high and let it reduce a bit. Put it to one side, for use later in the dipping sauce. Strain the meat and vegetables to separate them from the sauce. Add a splash of coconut milk to the sauce and cook on high and let it reduce a bit. Put it to one side, for use later in the dipping sauce. While the sauce is reducing, separate the chicken from the vegetables, and carefully shred the chicken with a fork. Put 2 tablespoons of shredded chicken to one side, to add to the dipping sauce later on. While the sauce is reducing, separate the chicken from the vegetables, and carefully shred the chicken with a fork. Put 2 tablespoons of shredded chicken to one side, to add to the dipping sauce later on. Combine half of the vegetables with the shredded chicken, saving the remaining vegetables for later. Combine half of the vegetables with the shredded chicken, saving the remaining vegetables for later. Take 7 burger-shaped rings – like a fried egg ring – and line with cling film, leaving enough to be able to completely wrap the patties on all sides. Spoon the chicken and vegetable mixture into the rings and press down firmly, making sure the mixture is compacted in the ring. Wrap the patties with cling film, then place in the freezer overnight until they harden. Take 7 burger-shaped rings – like a fried egg ring – and line with cling film, leaving enough to be able to completely wrap the patties on all sides. Spoon the chicken and vegetable mixture into the rings and press down firmly, making sure the mixture is compacted in the ring. Wrap the patties with cling film, then place in the freezer overnight until they harden. Once fully frozen, remove the cling film and rings from the patties and start a breading line, with one bowl of seasoned flour, one bowl with the whisked eggs and another bowl with panko breadcrumbs. Coat each patty in flour, then eggs, and finally panko. Re-wrap the patties with cling film and put them back in the freezer until you’re ready to use them. Once fully frozen, remove the cling film and rings from the patties and start a breading line, with one bowl of seasoned flour, one bowl with the whisked eggs and another bowl with panko breadcrumbs. Coat each patty in flour, then eggs, and finally panko. Re-wrap the patties with cling film and put them back in the freezer until you’re ready to use them. When you’re ready to build your burgers, heat the oil in a deep-fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) When you’re ready to build your burgers, heat the oil in a deep-fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Cook the frozen patties for around 8–9 minutes until beautifully brown and crispy. Using a temperature probe, the centre should be 65C. Cook the frozen patties for around 8–9 minutes until beautifully brown and crispy. Using a temperature probe, the centre should be 65C. To make the Southern slaw, combine the shredded white and red cabbage, carrots and red onion in a bowl. To make the Southern slaw, combine the shredded white and red cabbage, carrots and red onion in a bowl. Next, make the dressing. Combine the mayonnaise with the Dijon mustard, maple syrup, apple cider vinegar, garlic powder, salt and pepper. Just before serving, add the dressing to the cabbage mixture and toss to combine. Next, make the dressing. Combine the mayonnaise with the Dijon mustard, maple syrup, apple cider vinegar, garlic powder, salt and pepper. Just before serving, add the dressing to the cabbage mixture and toss to combine. To make the pickled red onions, stuff all the red onions in a jar of your choice. A bowl works too but a jar is easier to store in the fridge. To make the pickled red onions, stuff all the red onions in a jar of your choice. A bowl works too but a jar is easier to store in the fridge. In a measuring jug, combine the apple cider vinegar, sugar, salt and warm water. Stir to dissolve the sugar and salt. Pour the pickling mixture over the sliced onions, making sure they are immersed in the liquid, and let them set for an hour. After an hour, the onions are ready. You can cover and store them in the fridge for up to three weeks. In a measuring jug, combine the apple cider vinegar, sugar, salt and warm water. Stir to dissolve the sugar and salt. Pour the pickling mixture over the sliced onions, making sure they are immersed in the liquid, and let them set for an hour. After an hour, the onions are ready. You can cover and store them in the fridge for up to three weeks. To assemble the burgers, melt the grated cheeses on a square of parchment paper on a flat griddle or in a frying pan until slightly browned on the bottom. Place the melted cheese on top of the patty. To assemble the burgers, melt the grated cheeses on a square of parchment paper on a flat griddle or in a frying pan until slightly browned on the bottom. Place the melted cheese on top of the patty. Place one cheesy patty on top of the base of each bun. To each patty, add 1 tablespoon of the Southern slaw, 1 tablespoon of the pickled red onions, a small handful of rocket, a drizzle of olive oil and a pinch of salt. Place the top bun on top of each burger. Place one cheesy patty on top of the base of each bun. To each patty, add 1 tablespoon of the Southern slaw, 1 tablespoon of the pickled red onions, a small handful of rocket, a drizzle of olive oil and a pinch of salt. Place the top bun on top of each burger. Just before serving, add a few of the cooked potatoes and carrots to the reserved curry sauce, along with the reserved shredded chicken. Heat the sauce in a saucepan and place in a small pot or ramekin, for dunking the burger. Just before serving, add a few of the cooked potatoes and carrots to the reserved curry sauce, along with the reserved shredded chicken. Heat the sauce in a saucepan and place in a small pot or ramekin, for dunking the burger.