Curry Chicken Sliders

Curry Chicken Sliders

This is an alternative way to serve the same curry chicken that I had wrapped in phyllo pastry a couple of weeks ago. http://rockrecipes.blogspot.com/2009/11/phyllo-curry-chicken.html

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.

http://rockrecipes.blogspot.com/2008/03/bakeapple-peach-and-ginger-chutney.html

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.

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
3 cloves finely minced garlic
Heat 3 tbsp olive oil in a frying pan 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.

Cut thin slices of french baguette on a diagonal. 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. Serve the curry chicken patties between slices of the toasted garlic baguette.