Curry Chicken Sliders

Curry Chicken Sliders. These easy but delicious chicken sliders are perfect finger food for parties or make them larger as incredibly tasty chicken burgers.

This is an alternative way to serve the same curry chicken that I had wrapped in phyllo pastry a couple of weeks ago.

These little curry chicken sliders are served on garlic bread and really need no condiments at all but a good suggestion for one would be Bakeapple Peach and Ginger Chutney.

These tiny burger sandwiches were a popular hors d’ouevre at a recent party I attended but I like the curry chicken recipe so much I think they would also make great full size burgers as well.

I particularly like the more familiar texture created by using small diced chicken breast rather than ground chicken breasts which is why I think this recipe would make a good burger. Gotta try that soon.

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You might also like this recipe for Vegetarian Mushroom Burgers:

Vegetarian Mushroom Burger photo. Square featured image.

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Curry Chicken Sliders

Prep Time

15 mins

Cook Time

6 mins

Total Time

21 mins

 

These easy but delicious chicken sliders are perfect finger food for parties or make them larger as incredibly tasty chicken burgers.

Course: Appetizer

Cuisine: Indian Inspired

Servings: 16 sliders

Calories: 92 kcal

Author: Barry C. Parsons

Ingredients

• 4 large boneless skinless chicken breasts, diced small
• 2 tsp curry powder
• 1 tsp sea salt
• 1 tsp freshly ground black pepper
• 1/2 tsp Chinese five spice powder
• 3/4 cup finely diced red pepper
• 3 tbsp extra virgin olive oil plus a little more for frying
• 3 cloves finely minced garlic
• French baguette slices or small dinner rolls to serve as buns

Instructions

1. Toss all of the ingredients together in a glass 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.
2. Heat a couple of tablespoons of olive oil in a non stick frying pan over medium heat and drop rounded tablespoons of the curry chicken mixture into the pan, forming the little patties into an oval shape about 2 inches long. Fry for about 3 minutes on each side until fully cooked.
3. Cut thin slices of french baguette on a diagonal.
4. Rub fresh garlic cloves onto the surface of the bread and lightly butter the bread before toasting lightly under the broiler or a hot grill pan.
5. Serve the curry chicken patties between slices of the toasted garlic baguette.

Recipe Notes

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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