Ingredients

Step by step

1. Heat the grill to high. Mix the oil and curry paste in a bowl, add the chicken and mix until well coated.
   Tip

   Marinate the chicken for a few hours or overnight if you can, for extra flavour.
2. Grill the chicken for 10-15 minutes, turning halfway through, until cooked and lightly charred. Check by cutting through the thickest part of the meat, which should be white inside, with the juices running clear. Season and leave to rest.
3. Meanwhile, put most of the lime juice and chilli in another bowl with a pinch of salt and sugar. Add the cucumber ribbons and toss well. Leave to marinate at room temp. Mix the mayo with the lime zest and remaining lime juice.
4. Lightly toast the burger buns under the grill for 30 seconds. Drain the cucumber slices.
5. Add the mayo to the burger bases, top with a couple of lettuce leaves, the grilled chicken and some drained cucumber ribbons and chilli sauce, if you like. Add the bun lids and dive in.
   Tip

   Bulk it up
   Serve with sweet potato fries dusted with a little lime zest and a few chilli flakes
   
   Slim it down
   Serve bunless, with more Little Gem lettuce and cucumber