300g Sri Lankan Curry Paste

150g apricot jam

10 large chicken thigh fillets, boneless and skinless

10 brioche burger buns

10 cheddar cheese slices

30 battered onion rings

150g mayonnaise

Salad (e.g. lettuce leaf, sliced tomato)

1. Make dressing by whisking 100g Sri Lankan Curry Paste with 50g apricot jam and 150g mayonnaise; set aside.

2. Toss chicken fillets in 200g Sri Lankan Curry Paste and 100g apricot jam; leave to marinate for at least 30mins. Oven roast until cooked.

3. Prepare onion rings according to packet instructions

4. Butter burger buns. Build burger from bottom bun: add chicken, cheese, 2 Tbsp dressing, salad and onion rings. Serve.