Description
This sticky mango chicken burger with curried mayo offers a vibrant fusion of flavors, combining juicy marinated chicken thighs with a zesty mango chutney glaze, crunchy slaw, and a creamy curry-spiced mayo. Perfectly charred on the barbecue or air fryer, these burgers deliver a tropical twist on a classic favorite, finished with fresh coriander and optional crispy fried onions for added texture.
Ingredients
Scale
For the Chicken Marinade
- 3 tbsp mango chutney, plus extra to serve
- 1 tsp paprika
- 3 tsp curry powder (divided)
- 2 tbsp vegetable oil
- 4 large chicken thighs
For the Curry Mayo
- 4 tbsp mayonnaise
- 1 lime, juiced (divided)
- 1 tsp curry powder (remaining)
For the Slaw
- ½ red cabbage, finely sliced
- 3 carrots (about 150g), grated
To Assemble
- 4 brioche buns, halved
- Small handful of coriander, finely chopped
- Crispy fried onions, to serve (optional)
Instructions
- Prepare the marinade: In a bowl, combine the mango chutney, paprika, 2 teaspoons of curry powder, vegetable oil, and season well. Coat the chicken thighs evenly with this mixture. Place the coated chicken in the fridge to marinate for 1 hour or up to 4 hours to allow flavors to penetrate.
- Cook the chicken: Preheat your barbecue by lighting it. Cook the marinated chicken thighs in a cooler area of the grill for 8-10 minutes, turning frequently to prevent burning, until the chicken is charred on the outside and cooked through. Alternatively, cook the chicken in an air fryer set at 200°C or an oven at 200°C (180°C fan)/gas mark 4 for 15-20 minutes until cooked through.
- Make the curried mayo: In a small bowl, mix the mayonnaise with a splash of lime juice and the remaining teaspoon of curry powder. Set this aside to let the flavors meld.
- Prepare the slaw: Toss the sliced red cabbage and grated carrots with the remaining lime juice. Season to taste with salt and pepper, then set aside for a few minutes to let the flavors combine.
- Toast the buns: Lightly toast the brioche buns cut side down on the barbecue until golden brown. This adds extra flavor and texture to the burger.
- Assemble the burgers: Spread the curried mayo on the base of each toasted bun. Add a cooked chicken thigh on top, followed by a generous spoonful of the prepared slaw and a sprinkling of chopped coriander. Spread extra mango chutney onto the top halves of the buns, then add a layer of crispy fried onions if using. Sandwich the buns together to finish and serve with any remaining slaw on the side.
Notes
- For a quicker option, you can skip the marinating step, but flavor will be enhanced with marination.
- If you don’t have a barbecue, the oven or air fryer methods work equally well.
- Crispy fried onions add great texture but can be omitted for a lighter burger.
- Adjust the amount of curry powder in the mayo to suit your spice preference.
- Use gluten-free buns if preparing for gluten-sensitive diets.
- Prep Time: 10 minutes plus 1-4 hours marinating
- Cook Time: 10-20 minutes depending on method
- Category: Main Course
- Method: Grilling
- Cuisine: Fusion, British with Indian influence
Keywords: Sticky mango chicken burger, curried mayo, mango chutney chicken, barbecue chicken burger, Indian-inspired burger, summer BBQ recipe
