Chicken Korma Burger With Sweet Potato Chips And Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Cut your potato[es] (skins on) into chips

Add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 25-30 min or until golden and crisp

Boil a kettle

Cover the chicken in cling film and bash with a rolling pin until flattened to approx. 1cm thickness

Season the flattened chicken with a pinch of salt and pepper and coat in half your curry powder (you'll use the rest later!)

Heat a large, wide-based pan (preferably non-stick, with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the coated chicken and cook for 3 min on each side or until browned

Once golden, transfer the browned chicken to a plate and set aside, it will finish cooking in the sauce later (reserve the pan!)

Peel and slice your shallot[s] finely

Slice your tomato[es] into rounds

Return the pan to a medium-high heat with a drizzle of vegetable oil

Once hot, add the sliced shallot and cook for 2-3 min or until softened, then add 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for 1 min

Add your ginger & garlic paste and the remaining curry powder to the pan with your chicken stock mix, ground almonds, creamed coconut and 150ml [200ml] [250ml] boiled water

Return the browned chicken to the pan and cover with a lid

Cook for a further 10-12 min or until the chicken is cooked through (no pink meat!) – this is your chicken & korma sauce

Slice your brioche bun[s] in half

Add your brioche halves to a baking tray (or two!), cut side up, and put the tray[s] in the oven for 4-5 min or until warmed through

Wash your salad, then pat dry with kitchen paper