1
To make chutney, peel, core and finely dice apple. Heat butter in a medium frying pan over medium-high heat. Add apple; saute 5 to 8 minutes or until lightly browned and softened. Meanwhile chop any large pieces of mango in chutney; return to chutney. Take apples off heat, stir in chutney and cool in heatproof bowl. Chutney can be covered and refrigerated for days.
2
For burgers, peel, core and grate apple. Heat butter in a medium pan over medium-high heat. Add apple, onion and garlic. Saute for 3 to 4 minutes or until softened and no liquid is visible in pan; stir in curry powder. Cool.
3
To form burgers, place egg, cream and salt in a large mixing bowl; stir to combine. Sprinkle in bread crumbs and coriander; top with cooled apple and onion mixture. Stir until well mixed. Crumble in chicken. Using hands, work all ingredients until uniformly mixed. Form into 12 oblong patties about 3/4 inch (2 cm) thick. Cover and refrigerate until ready to fry, up to a day.
4
Fry burgers in batches or in 2 pans as needed. Heat 1/2 tbsp (7 mL) each of butter and olive oil in a large frying pan over medium to medium-low heat. Add burgers without crowding. Fry for 8 to 10 minutes on fi rst side. Turn; fry for another 8 to 10 minutes or until crusty.
5
Warm naan for 3 to 4 minutes in a preheated 400F oven. Line each round with spinach leaves, add 2 burgers and dollops of chutney and sour cream; fold over and place on warmed serving plate. Spoon rice alongside, garnish with coriander. Allow guests, Indian style, to remove whole spices from rice as they eat. Pass remaining chutney and sour cream.