Name: Curried chicken burgers
Total time: 55 min
Yield: Serves 2
Ingredients: 2 chicken breasts, chopped; 2 cloves garlic, crushed; a thumb-sized piece ginger, finely grated; 2 tbsp madras curry paste; ¼ red cabbage, thinly sliced; 1 red onion, thinly sliced; 1 red chilli, halved and thinly sliced; a large handful coriander, leaves picked; 1 lime, juiced; 2 tsp vegetable oil; 2 burger buns, halved and toasted; 2 tbsp mango chutney

2 chicken breasts
chopped
2 cloves garlic
crushed
a thumb-sized piece ginger
finely grated
2 tbsp madras curry paste
¼ red cabbage
thinly sliced
1 red onion
thinly sliced
1 red chilli
halved and thinly sliced
a large handful coriander
leaves picked
1 lime
juiced
2 tsp vegetable oil
2 burger buns
halved and toasted
2 tbsp mango chutney

Method

step 1
Put the chicken into a food processor with some seasoning and pulse until finely chopped but not a paste. Tip into a bowl with the garlic, ginger and curry paste, and mix really well, then form into two patties. Chill for 15 minutes.
step 2
Tip the cabbage, onion, chilli and coriander leaves into a bowl with a little seasoning, add the lime juice and mix well.
step 3
Heat the oven to 200C/fan 180C/gas 6. Heat the vegetable oil in a non-stick frying pan and fry the patties on both sides for 2-3 minutes or until really golden. Put onto a baking tray and cook in the oven for 15 minutes until cooked through.
step 4
Spread the buns with the mango chutney, top with the burgers and pile on some slaw. Put on the lid and serve with the remaining slaw on the side.