Crispy, golden samosas with a fragrant, curried chicken filling are the ultimate delicious snack and the perfect showstopping appetizer recipe.
Course Appetizer, Snack
Keyword Chicken samosas, Indian recipe, Samosas
Prep Time 30minutes
Cook Time 50minutes
Total Time 1hour20minutes
Author Alida Ryder
For the spicy chicken filling
500g (1lb)ground chicken/chicken mince
4garlic clovesfinely chopped/crushed
2tspgreen chilifinely chopped
small handful fresh cilantro / corianderfinely chopped
salt and pepperto taste
For the samosas
samosa wrappers(substitute with spring roll wrappers or phyllo pastry cut into strips)
3tbspflour mixed with 1-2 tbsp water to make a paste
oil for frying
To make the filling, fry the chicken in a large frying pan until golden brown. Remove and set aside.
Add the onion, ginger and garlic to the pan and allow to fry until soft and translucent. Add all the spices and allow to cook for another 30 seconds until the pan is dry then add the chicken with all its resting juices.
Pour in the chicken stock, lemon juice and sugar (if using) and allow the chicken to simmer until the liquid has reduced. The mixture needs to be moist but quite dry before it can be stuffed into the samosa wrappers.
Add the fresh cilantro/coriander and season to taste. Allow the filling to cool to room temperature before using.
To assemble the samosas, place a samosa wrapper lengthwise in front of you on a chopping board. Place a tablespoon of filling into the bottom left corner then fold up into a triangle and continue folding until the filling is fully encases in the pastry.
Spread a little flour paste onto the edges and seal the samosa. Set aside and continue with the remaining ingredients.
Pre heat vegetable or canola oil until hot in a deep pot then fry the samosas until golden brown and crisp. Remove with a slotted spoon and allow to drain on paper towels before serving with chutney.