Chicken curry burger

A vibrant Caribbean-inspired chicken curry burger, packed with spiced chicken thighs and paired with crunchy Southern slaw and tangy pickled onions. Perfect for a decadent summer evening feast.

By Melanie Blatt
From Saturday Kitchen

This chicken curry burger scores a Nutri-score of C, balancing protein-rich chicken and vegetables with moderate fat and carbohydrates from coatings and sauces.

Ingredients

For the chicken curry patties

• 1kg/2lb 4oz chicken thighs, boneless, skin removed
• 3 garlic cloves, crushed
• 1 medium onion, chopped
• 1 Scotch bonnet chilli, seeds removed, finely chopped
• 5 pimento berries
• 1 tsp crushed fresh root ginger
• 2 tbsp curry powder
• 2 tbsp all-purpose seasoning
• 1½ tsp salt
• 1 tbsp vegetable oil
• 1 potato, peeled and chopped
• 1 carrot, peeled and chopped
• 3 sprigs fresh thyme
• Splash coconut milk
• 250g/9oz plain flour, seasoned with salt and pepper
• 3 free-range eggs, whisked
• 250g/9oz panko breadcrumbs

For the Southern slaw

• 250g/9oz red cabbage, shredded
• 250g/9oz white cabbage, shredded
• 125g/4½oz carrot, grated
• 1 red onion, thinly sliced
• 125g/4½oz mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• 2 tbsp apple cider vinegar
• ½ tsp garlic powder
• Pinch salt and pepper

For the pickled red onions

• 1 red onion, thinly sliced
• 125ml/4fl oz apple cider vinegar
• 1 tbsp granulated sugar
• 1½ tsp salt
• 250ml/9fl oz hot water (not boiling)

To assemble

• 200g/7oz Red Leicester, grated
• 200g/7oz Mozzarella, grated
• 7 burger buns, toasted and buttered
• 75g/2¾oz rocket
• Drizzle of olive oil
• Big pinch sea salt

Method

1. Marinate: Combine chicken, garlic, onion, chilli, pimento berries, ginger, curry powder, seasoning and salt in a bowl. Cover and refrigerate for at least 2 hours or overnight.
2. Brown chicken: Heat oil in a large frying pan over medium heat. Add curry powder and cook 3–4 minutes. Remove chicken from marinade (scraping excess marinade off) and brown each side about 3 minutes.
3. Cook chicken & vegetables: Return chicken to pan. Add potatoes, carrots and thyme. Cover with water, cook about 45 minutes until chicken falls apart and vegetables are cooked.
4. Prepare sauce & shred chicken: Strain meat and veg. Add a splash coconut milk to sauce and reduce over high heat. Shred chicken and reserve 2 tbsp for sauce. Mix half vegetables with shredded chicken.
5. Form patties: Line burger rings with cling film. Spoon chicken and veg mixture into rings, press firmly. Wrap and freeze overnight.
6. Bread patties: Set up flour, egg and panko bowls. Coat patties in flour, eggs, then panko. Rewrap and freeze.
7. Cook patties: Heat deep-fat fryer to 160C. Fry frozen patties 8–9 minutes until golden. Check for internal temperature 65C.
8. Make slaw: Combine cabbages, carrot and onion. Whisk mayonnaise, mustard, maple syrup, vinegar, garlic powder, salt and pepper. Toss slaw with dressing before serving.
9. Pickle onions: Place sliced onions in jar. Mix vinegar, sugar, salt and hot water. Pour over onions, let sit 1 hour. Store refrigerated up to 3 weeks.
10. Assemble burgers: Melt cheeses on parchment. Layer melted cheese on patties, then add slaw, pickled onions, rocket, olive oil and sea salt on buns. Serve patties with warmed curry sauce mixed with reserved chicken and veg.

Tips & Serving Suggestions

• For milder heat, remove all seeds from the Scotch bonnet chilli.
• Use leftover sauce as a dipping dip or pour over rice.
• Freeze uncooked patties for quick meals later.
• To speed cooking, lightly thaw patties before frying.

What can you serve with this

1. Sweet potato fries: Add sweetness and crispiness to complement the spicy burger.
2. Mango chutney: Adds a fruity and tangy contrast.
3. Coleslaw: Extra crunch and creaminess pairs well with curry spices.

FAQs for Chicken Curry Burger

• Can I prepare the patties ahead? Yes, freeze before cooking for convenient meals.
• What temperature should patties be cooked to? Cook to 65°C internally for safety and juiciness.
• Can I use chicken breast instead? Thighs are preferred for juiciness but breast can be used.
• How do I adjust the spice level? Alter the amount of Scotch bonnet or remove seeds.
• Is the slaw gluten-free? Yes, naturally gluten-free ingredients are used.

Nutri-score Health Check