We live in such a beautifully rich, multicultural country and province. Why not celebrate our heritage (and Spring!) by whipping up these delicious North Coast-inspired tikka chicken burgers? Simbithi’s Fig Tree sous chef Kiosha Ramdut created this recipe … and then so kindly shared it with us!
CHICKEN TIKKA BURGER
You’ll need (per burger): 1 burger bun, 2 leaves butter lettuce, 1 slice tomato, 2 onion rings, ½ tablespoon mayo, 250g chicken fillet, 80g tikka sauce, 50g prego sauce, 5g Cajun spice, 5g paprika, ½ tablespoon Dijon mustard, 2g coarse pepper, 1 clove garlic, 3 tablespoons canola oil, ½ tablespoon chicken stock granules
To make: The star of the burger is undoubtedly the authentic tikka sauce/marinade, which is unique to the Fig Tree kitchen (don’t worry, they’re letting us in on the secret!). Put the prego sauce, Cajun spice, paprika, Dijon mustard, pepper, garlic, chicken stock granules and Canola oil into a food processor and blitz. Cut the chicken fillet into strips – not too thin – and drop them into the sauce (they let theirs marinate for 24 hours, which is why the chicken is so soft and juicy!). In a skillet over medium heat, heat oil and add the marinated chicken strips. Flip them until they are golden. They cook quite quickly and remain soft because of the marinating. To assemble your burger: Spread the mayo on the bottom half of the burger bun. Then, layer your lettuce, onion, tomato and chicken strips. Pour the sauce left in the skillet over the burger. Now you can get creative and add any other toppings you like: avocado, cheese, onion rings and even coleslaw. There is a lot of flavour on this burger already though, so it’s recommended you enjoy as is!
Details: www.simbithi.com/the-country-club, 032 946 5403, enquiries@simbithi.com
CHEF KIOSHA’S TIPS:
If you aren’t keen to have a burger, you may enjoy your saucy chicken strips in a wrap, pita or over a few fresh greens as a salad. Alternatively, serve over a giant mushroom for a banting option.
If you want the best flavour out of your chicken, you must let the meat marinate for 24 hours!
For those brave souls who like it extra spicy, drop some red-hot chillies into your marinade!
Photograph: Chris Allan Photo
