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A touch of whipping cream and fresh bread
crumbs result in moist tender chicken burgers
rich with Indian flavour.
Chutney
1 large Granny Smith apple
1 tbsp (15 mL) unsalted butter
1 cup (250 mL) mango chutney
Burgers
1 large Granny Smith apple
1 tbsp (15 mL) unsalted butter
1 small onion, minced
1 clove garlic, minced
2 tbsp (25 mL) curry powder
1 egg
½ cup (125 mL) whipping cream
½ tsp (2 mL) salt
1½ cups (375 mL) fresh bread crumbs
¼ to ⅓ cup (50 to 75 mL) finely chopped
fresh coriander
1½ lbs (750 g) lean ground chicken
1 tbsp (15 mL) unsalted butter
1 tbsp (15 mL) olive oil
6 chapati, whole wheat pita or naan
2 to 3 cups (500 to 750 mL) lightly packed
baby spinach
1 cup (250 mL) sour cream
Basmati Pilaf
1 cup (250 mL) basmati rice
1¼ cup (300 mL) water
2 generous pinches of saffron
2 tbsp (25 mL) unsalted butter
6 green cardamom pods (not black smoked variety)
5 cloves
1 cinnamon stick
¼ cup (50 mL) dried currants or dark raisins
1 cup (250 mL) toasted sliced or slivered almonds
2 tbsp (25 mL) chopped fresh coriander
1. To make chutney, peel, core and finely dice
apple. Heat butter in a medium frying pan
over medium-high heat. Add apple; sauté 5 to
8 minutes or until lightly browned and softened.
Meanwhile chop any large pieces of
mango in chutney; return to chutney. Take
apples off heat, stir in chutney and cool in
heatproof bowl. Chutney can be covered and
refrigerated for days.
2. For burgers, peel, core and grate apple. Heat
butter in a medium pan over medium-high
heat. Add apple, onion and garlic. Sauté for
3 to 4 minutes or until softened and no liquid
is visible in pan; stir in curry powder. Cool.
3. To form burgers, place egg, cream and salt
in a large mixing bowl; stir to combine. Sprinkle
in bread crumbs and coriander; top with
cooled apple and onion mixture. Stir until well
mixed. Crumble in chicken. Using hands, work
all ingredients until uniformly mixed. Form
into 12 oblong patties about ¾ inch (2 cm)
thick. Cover and refrigerate until ready to fry,
up to a day.
4. For Pilaf, wash basmati rice in a sieve under
cold running water until water runs clean.
Drain, turn into a bowl and add measured water.
Soak 30 minutes; drain, reserving soaking
water. Add saffron to reserved soaking water.
5. Heat butter in a large saucepan over medium
heat. Add cardamom, cloves and cinnamon;
sauté 1 to 2 minutes. Add drained rice;
sauté 5 minutes, stirring frequently. Add soaking
water, including saffron, and currants.
Bring to a boil; stir. Reduce heat to very low
and cover. Cook 15 minutes then turn off heat
and let stand 10 minutes without removing
top. Rice holds well for 30 to 60 minutes; stir
in almonds when ready to serve.
6. Fry burgers in batches or in 2 pans as
needed. Heat ½ tbsp (7 mL) each of butter and
olive oil in a large frying pan over medium
to medium-low heat. Add burgers without
crowding. Fry for 8 to 10 minutes on fi rst side.
Turn; fry for another 8 to 10 minutes or until
crusty.
7. Warm chapati for 3 to 4 minutes in a preheated
400°F (200°C) oven. Line each round
with spinach leaves, add 2 burgers and dollops
of chutney and sour cream; fold over
and place on warmed serving plate. Spoon
rice alongside, garnish with coriander. Allow
guests, Indian style, to remove whole spices
from rice as they eat. Pass remaining chutney
and sour cream.
Makes 6 servings
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