Tag-Archive for » Chutney «
This is a super simple chicken pattie/burger recipe, it can be made as large burgers for a main meal as listed, but it would also make great mini patties as a picky food for a party. The spice in the burgers is really nice and the flavour along with the moistness of the burgers is delicious in itself, but the creamy chutney just finishes them off nicely. I was unsure how the chutney with the yogurt would taste but it turned out really good. I used a mix of sweet mango along with a spicy hot mango chutney and we really enjoyed it. If you would like to read more reviews or see more photos of this recipe please click here.
Ingredients
800g Ground chicken
1 Cup fresh white breadcrumbs (I did not use any I did make mine with blendd whole breast so they held their shape well and would have been to dry with added breadcrumbs.)
2 Teaspoons ground cumin
2 Teaspoons ground coriander
1 Teaspoon ground ginger
1/2 Teaspoon garam masala (I used about 11/2 TSPS)
2 Tablespoons yoghurt
1 Tablespoon lemon juice
1 Clove garlic
1 Tablespoon parsley, finely chopped
Creamy Chutney
1/3 Cup mango chutney (I used a mix of sweet and spicy hot.)
2 Tablespoons yoghurt
Method
1. Place all burger ingredients in a large bowl and combine thoroughly.
2. Divide and shape into 6 patties.
3 .Refrigerate while you make creamy chutney.
4. Combine 1/3 cup mango chutney and 2 T yoghurt together, refrigerate until required.
5. Heat frypan or grill and brush lightly with oil.
6. Cook patties over medium-high heat for 6-7 minutes each side or until cooked through, turning only once.
Serve with Creamy Chutney either alone or with your favourite burger bun. We served ours over sweet potato chips coated in olive oil and cumin seeds and snow peas.
All photos taken by me unless otherwise stated.
Here is another recipe made for the swap I am in this month it was very easy to make and a very different take on tandoori. I really liked the spice from the tandoori followed by the sweetness of the apricot and chutney and lastly the tang of passion fruit. I served mine over saffron, spiced scented rice and it was delicious. I put things like cardamon, cumin, garam masala, tumeric, saffron and then added chicken stock, instead of just cooking in plain water, all the floavour impregnates the rice and the end result is delicious and pairs well with this dish.. If you want to see more reviews of this recipe please click here.
Ingredients
4 Chicken breasts (I like to cut mine horizontally in half)
300g Natural yogurt
280g Tandoori paste
20g Grated ginger
20g Crushed garlic
400g Passion fruit pulp
2 Tablespoons fruit chutney
50g Turkish apricots
Method
1. Mix Yogurt, Tandoori Paste, Ginger and Garlic in a bowl.
2. Marinade Chicken Breasts for a MINIMUM of 2 hours or overnight.
3. Heat oven to 180 degrees C and bake for 15-18 minutes. (I did Mine in a pan on the stove.)
NOTE:Remove any excess marinade before baking or it will burn!
4. Combine Dice Apricots (I like them finely diced) with Passion fruit Pulp, in a small saucepan, Add 2 Tablespoons of Fruit Chutney, mix well, gently heat.
5. Drizzle Chutney Sauce over chicken.
All photos taken by me unless otherwise stated.
