Bombay Chicken Burgers, Curry Mayo

Bombay Chicken Burgers

This is a cracking burger recipe – super light and moist chicken patties packed full of Indian spice, topped off with some sweet and aromatic curry mayonnaise!

Ask your butcher to freshly mince a blend of chicken thighs and breast and you’ll have no reason to fear dry chicken burgers! I used 1 chicken breast and 4 boneless thighs for this recipe.

Best served simply with some shredded iceberg and sweet brioche buns.

Bombay Chicken Burgers, Curry Mayo
Serves 4


For the Burgers: 650g Minced Chicken Breast and Thigh, 3tbsp Breadcrumbs (Gluten Free if Required), 3tsp Medium Curry Powder, 2tsp Ground Ginger, 1tsp Ground Cumin, 1tsp Cayenne Pepper, 1tsp Hot Sauce, 6 Spring Onions (Finely Diced), Large Handful Chopped Coriander, 1tsp Salt

For the Mayo: 3tbsp Mayonnaise, 3tbsp Natural Yogurt, 2tsp Medium Curry Powder, 1tsp Ground Cumin, 1tbsp Tomato Ketchup


1) Combine the minced chicken with the other burger ingredients in a large bowl and gently fold until fully combined. Divide the mixture into 6-8 equal patties and form into burgers with your hands. Store in the fridge until ready to use.

2) Make the mayo by combining all of the ingredients in a small bowl and stirring well to combine. Store in the fridge until ready to use.

3) Cook the burgers over a medium heat in a large non-stick frying pan in a little olive oil. They will take around 5 minutes each side – be sure they are fully cooked before serving.


Spiced Chicken Kebab, Rhubarb Salsa

Spiced Chicken Kebab, Rhubarb Salsa

With BBQ season in full swing here in Scotland (long may it continue) this recipe is perfect for hot summer nights beside the grill.

Chicken breasts are marinated in a scotch bonnet, spring onion and soy mixture and served grilled with a refreshingly sweet rhubarb and cucumber salsa – Caribbean and British flavours combined!

Spiced Chicken Kebab, Rhubarb Salsa
Serves 2


For the Kebabs: 2 Chicken Breasts (Stripped), 1 Scotch Bonnet Chilli (Seeds Removed), 3 Spring Onions (Trimmed), 1 Garlic Clove, 2tbsp Soy Sauce, 50ml Olive Oil, Juice 1 Lime

For the Salsa: 4 Stems Rhubarb (Finely Diced), 1/4 Cucumber (Finely Diced), 2tsp Honey, Juice and Zest 1 Lime, 1tbsp Olive Oil, Small Handful Coriander (Chopped)


1) Make the marinade by combining the chilli, spring onions, garlic, soy sauce, olive oil and lime juice in a spice blender and blitzing to a purée. Coat the chicken pieces in the mixture and allow to marinade in the fridge for at least 2 hours.

2) Meanwhile make the salsa by placing all of the ingredients in a bowl and folding until well combined.

3) Place the chicken pieces on skewers and grill over a high heat for around 8 minutes each side or until fully cooked. Serve with the salsa.


Butter Chicken Curry


Like leftover turkey at Christmas, my favorite way to use up leftover chicken is to make a punchy and comforting curry.

Although I am a great fan of hot and fiery curries, It was about time I cooked something milder. Cold weather calls for creamy, hearty food. Butter chicken fits the bill perfectly. Beautifully rich (laden with butter and double cream) with sufficient heat to entice. Perhaps my version is a little creamier than traditional butter chicken, but you can play around with the balance of butter and cream to tomato.

Butter Chicken Curry
Serves 4


For the Marinade: Approx 500g Leftover Chicken, 1 Garlic Clove Grated, 2cm Ginger Grated, 1/2tsp Hot Chilli Powder, 1tsp Garam Masala, 1/2tsp Turmeric, 1tsp Cumin, Juice of 1/2 Lemon, 4 tbsp Natural Yogurt

To Finish: 50g Unsalted Butter, 2cm Ginger Grated, 2 Cloves Crushed, 1 tsp Hot Chilli Powder, 1 Cardamom Pod Seeds Crushed, 1 tsp Ground Coriander, 1 tsp Turmeric, 1 tsp Garam Masala, Juice of 1/2 Lemon, 200ml Passata, 125ml Double Cream, Handful Chopped Coriander

1) Combine the chicken with all the marinade ingredients and store in the fridge, covered for at least 2 hours.
2) Once marinated, remove the chicken from the fridge. In a large saucepan or wok: fry the ginger, cloves, chilli powder, cardamom, coriander, turmeric and garam masala in the butter for 2 minutes over a medium heat.
3) Add the chicken and marinade and continue to cook for 5 minutes, stirring occasionally.
4) Add the passata and lemon juice and cook for a further 5 minutes.
5) To finish, stir in the double cream and chopped coriander.

Serve with poppadoms, mango chutney and basmati rice!

Speedy Tomato Chicken


I’m having serious Autumn denial – everything I cook at the moment seems fit for the middle of Summer! This is one of those feel good dishes, incredibly simple and fast to cook, but very satisfying.

Our tomatoes have been much later in ripening this year but are perfect right now. Best not to mess with them too much, they taste deliciously sweet unadulterated, their flavour accentuated in this dish by the simple addition of lemon, basil and sherry vinegar.

Tomato Chicken

Serves 2


2 Chicken Fillets, Sliced on the diagonal into thick strips.

12 Cherry Tomatoes, Halved and Quartered

4tbsp Extra Virgin Olive Oil

1tbsp Sherry Vinegar

Juice of 1/2 Lemon

Handful Fresh Basil Leaves, Torn

1/2tsp Thyme Leaves

Salt & Freshly Ground Black Pepper


1) Fry the chicken in the olive oil and thyme for around 10 minutes, turning occasionally until very nearly cooked.

2) Add the cherry tomatoes and cook for a further 5 minutes over a medium heat, until the tomatoes have softened a little.

3) Add the sherry vinegar and lemon juice to the pan, allow the strong vapors of the vinegar to cook off.

4) Add the torn basil, and season with cracked black pepper and sea salt flakes. Toss to combine.

5) Serve

Excellent served with toasted ciabatta rubbed with garlic and drizzled with olive oil.


Herby Lemony Chicken





Chicken is such a versatile meat, but all too often it ends up overcooked and a bit bland. When using breasts, I much prefer to get them skin on and knuckle bone in. The flavour from the skin (where all the flavour is) makes its way into the meat and a little extra fat helps keep it moist.

I love lemons. They too, like chicken, are very versatile and can be used to perk up both sweet and savoury dishes. I’ve had a lemon craving all week so they just had to appear in tonight’s supper and I fancied something a little different from roast chicken this Sunday.

This is a simple dish which does not require much looking after. Leeks form the basis of the sauce whilst cooking the chicken in stock and a little wine helps to keep it extra moist. I teamed it with some sautéed potatoes cooked with thyme, but it would go equally as well with any number of sides.

Herby Lemony Chicken

Serves 4


4 Chicken Supremes (Skin on, Knuckle Bone in)

4 Leeks cut into 1″ pieces

1tbsp Butter

1 Glass Dry White Wine

500ml Chicken Stock

1 Garlic Clove, Bashed

Handful Parsley Chopped

Handful Oregano Chopped

Juice & Zest of 1 Lemon

A little Cornflour mixed with water to thicken


1) Put a casserole dish on a medium heat on the hob. Season the chicken supremes. Fry the chicken skin side down in the butter for around 5 minutes until golden, turn and seal the other side.

2) Remove the chicken from the pan and keep to one side. Add the leeks to the butter with a little splash of water, cover and cook on low for 5 minutes.

3) Uncover and turn up the heat. Add the wine and cook for couple of minutes to burn off the alcohol.

4) Turn the heat back to medium and add the stock and bashed garlic clove. Stir well then add the chicken to the stock.

5) Cook uncovered until the chicken is ready, around 20-25 minutes. Turn the chicken occasionally whilst cooking to ensure it cooks evenly.

6) When the chicken is ready, remove from the stock mixture. Add the herbs and lemon juice and zest and check the seasoning.

7) If required, thicken the sauce slightly with some cornflour mixed with water before serving.