Curry chicken burgers

Name: Curry chicken burgers
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g (1lb 2oz) skinless chicken breasts; 2 tbsp. mild curry paste; Small handful fresh coriander, roughly chopped; 1 tbsp. vegetable oil; ½ cucumber; 100 g (3½oz) natural yoghurt; 6 fresh mint leaves, roughly chopped; 2 large naan breads, halved, or 4 individual naans

If you prefer a spicier burger, use a hotter curry paste.

By The Good Housekeeping Cookery TeamPublished: 23 February 2014

Jump to recipe

Food, Finger food, Serveware, Ingredient, Plate, Dishware, Dish, Tableware, Recipe, Breakfast,

Good Housekeeping

Advertisement - Continue Reading Below

Yields:

Cook Time:

25 mins

Total Time:

25 mins

Ingredients

For raita

500 g (1lb 2oz) skinless chicken breasts
2 Tbsp. mild curry paste
Small handful fresh coriander, roughly chopped
1 Tbsp. vegetable oil

To serve

½ cucumber
100 g (3½oz) natural yoghurt
6 fresh mint leaves, roughly chopped
2 large naan breads, halved, or 4 individual naans

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6. Whiz the chicken, curry paste, half of the coriander and some seasoning in a food processor until finely chopped. Carefully scoop mix out and shape into four equal-sized patties.
2. Step 2
  Heat the oil in a large non-stick frying pan over medium-high heat and fry the burgers for 5min, turning once, until golden on both sides. Transfer burgers to a baking tray and cook in the oven for 12-15min, until cooked through.
3. Step 3
  Meanwhile, make the raita. Finely slice half the cucumber into rounds and set aside. Coarsely grate the remaining cucumber, lift up over a sink and squeeze out as much liquid as you can. Put grated cucumber into a bowl with the yogurt, mint, remaining coriander and some seasoning; stir to combine.
4. Step 4
  Five minutes before the burgers are due to come out of the oven, put the naans in to warm through. Serve burgers on the naans, topped with the sliced cucumber, onion, mango chutney and a dollop of the raita.

Per Serving:

Calories: 335
Fibre: 2 g
Total carbs: 27 g
Sugars: 4 g
Total fat: 9 g
Saturated fat: 1 g
Protein: 36 g

What to read next

The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

Watch Next