Curried Chicken Burgers

Surprisingly, there’s no consensus on curry’s origins. It’s believed that it emerged during the British colonization of India. This burger version delivers a spicy after-kick, so if you prefer a milder taste,

you might consider cutting the amount of curry powder in half. The broth-infused patties are a little loose when they’re formed but cook up into firm burgers.

MAKES 4 BURGERS

Ingredients

2 tablespoons olive oil

3 tablespoons minced shallots

1 tablespoon plus 1 teaspoon peeled and minced fresh ginger

1 pound ground chicken

¾ cup chicken broth

2 tablespoons curry powder

2 tablespoons chopped fresh flat-leaf parsley leaves

1 tablespoon tomato paste

½ teaspoon salt

½ cup plain lowfat yogurt

Directions

1. In a small skillet, heat 1 tablespoon of the oil over medium heat. Add 2 tablespoons of the shallots and the ginger and cook, stirring, for about 30 seconds, mixing to combine and coat with the oil. Be careful not to burn the shallots. Set aside.

2. In a medium-size mixing bowl, combine the ground chicken, ¼ cup of the broth, 1 tablespoon of the curry powder, the parsley, and cooked shallots and ginger. Form into 4 patties, each ¾ inch thick. Cover with plastic wrap and refrigerate while you prepare the sauce.

3. Heat the remaining 1 tablespoon oil in a large skillet over medium-low heat, add the remaining 1 tablespoon shallots and 1 tablespoon curry and cook, stirring, for about 30 seconds, until the

shallots are just translucent and the curry has toasted a little. Add the remaining ½ cup broth, the tomato paste, and salt. Slowly mix in the yogurt and cook for 2 to 3 minutes. Add the burgers and simmer until cooked all the way through, 10 to 12 minutes per side.

SERVE IT UP on lightly toasted hamburger buns

TOP IT OFF with the pan sauce

Curried Chicken Burgers