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Marinated spicy chicken burger

  • Time to make: 30 mins, plus min 1 hr marinating
  • Serving: 4 people
Ratings: 5.0
Ingredients

Ingredients

  • 550g skinless chicken breasts, flattened
  • Marinade
  • 1 lemon, juice
  • 3 tablespoons korma paste or mild curry paste
  • 1 ½ cups low-fat plain yoghurt
  • 2 tablespoons fresh chopped coriander
  • Mango salsa
  • 1 small mango, diced
  • 1 ripe avocado, diced
  • 1 red onion, diced
  • 2 tablespoons chopped fresh coriander
  • 4 tablespoons sweet chilli sauce
  • squeeze of lime or lemon juice
  • 4 small (45g) mini naans or pita breads
  • 2 spring onions, thinly sliced
  • 2 tablespoons diced marinated red capsicum or peppadew peppers
  • 4 cups garden salad with a little vinaigrette
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Place chicken between plastic wrap sheets (or in a plastic bag) and hit with a rolling pin to flatten until double in size. Cut flattened chicken in thin strips.

    2 Combine marinade ingredients. Add chicken and place in fridge to marinate for at least 1 hour.

    3 Meanwhile, prepare salsa by mixing salsa ingredients together.

    4  Cook chicken on a barbecue hotplate or in a heated pan for 4-5 minutes each side.

    5  Warm naan. Split each open and assemble burger. Fill with chicken and top with a dollop of mango salsa. Garnish with spring onions and marinated capsicum. Serve with salad.

    Variations

    • If you don't have a mango, use a fresh nectarine for the salsa.
    • Make it gluten free: Use gluten-free naan or pita bread. Check sweet chilli sauce and curry paste are gluten free.

    HFG tip

    This recipe can be prepared ahead. The chicken and salsa taste better the longer they are chilled.

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