Spicy chicken samosas with chutney

Spicy chicken samosas

Crispy, golden samosas with a fragrant, curried chicken filling are the ultimate delicious snack and the perfect showstopping appetizer recipe.
Course Appetizer, Snack
Cuisine Indian
Keyword Chicken samosas, Indian recipe, Samosas
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 16 samosas
Calories 167kcal
Author Alida Ryder


For the spicy chicken filling

  • 500 g (1lb) ground chicken/chicken mince
  • 1 onion finely chopped
  • 4 garlic cloves finely chopped/crushed
  • 1 tsp grated ginger
  • 2 tsp green chili finely chopped
  • 2 tsp curry powder
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • ½ tsp ground cinnamon
  • ½ tsp ground cardamom
  • 2 curry leaves
  • cups chicken stock
  • 1 tsp sugar optional
  • small handful fresh cilantro / coriander finely chopped
  • 2 tsp lemon juice
  • salt and pepper to taste

For the samosas

  • samosa wrappers (substitute with spring roll wrappers or phyllo pastry cut into strips)
  • 3 tbsp flour mixed with 1-2 tbsp water to make a paste
  • oil for frying
  • chutney for serving


  • 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.


Serving: 1samosa | Calories: 167kcal | Carbohydrates: 9g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 91mg | Potassium: 212mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 3.9mg | Calcium: 9mg | Iron: 0.9mg