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Recipe Detail Page
Curry Chicken Burgers with Apple Chutney & Spiced Basmati Almond Pilaf
Winter 2010
A touch of whipping cream and fresh breadcrumbs result in moist tender chicken burgers rich with Indian flavour.
Makes 6 servings
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 breadcrumbs 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 first side. Turn; fry for another 8 to 10 minutes or until crusty.
7. Warm chapati for 3 to 4 minutes in a preheated400°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
