Curry Chicken Sliders

  • 30 May - 05 Jun, 2020
  • Mag The Weekly
  • Cookery


· 4 chicken fillets

· 2 teaspoons curry powder

· 1 teaspoon sea salt

· 1 teaspoon black pepper

· 1 teaspoon Chinese five spice powder

· 1 cup red pepper

· 3 tablespoons olive oil

· 3 garlic cloves

· French baguette slices


Toss all of the ingredients together in a bowl. You can cover this mixture with plastic wrap and store in the fridge for several for in advance of cooking it which lets the spices penetrate the chicken but it is perfectly fine to use it right away of you don't have the time. Heat a couple of tablespoons of olive oil in a non stick frying pan over medium heat and drop the curry chicken mixture into the pan, forming the little patties into an oval shape about two inches long. Fry for about three minutes on each side until fully cooked. Cut thin slices of french baguette. Rub fresh garlic cloves onto the surface of the bread and lightly butter the bread before toasting lightly. Serve the curry chicken patties between slices of the toasted garlic baguette.