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Chicken Samosas

Posted by John Reed on 1st July 2021

Approx. 22 Samosas

Chicken

1 x Large skinless chicken breast (Cut into small cube dice)

Base Filling

1 x Large potato (Washed,peeled & cut into small cubes)
1 x Large carrot (Peeled & cut into small cubes)
50g/1.7oz x Garden peas
1/2 x White onion (Peeled & diced)
1tsp x Fresh ginger (Peeled & grated)
2 cloves x Garlic (Peeled & grated)
4tsp x Curry powder
2tsp x Ground cumin
2tsp x Ground coriander
2tsp x Chili powder
1tsp x Ground turmeric
1/2tsp x Ground cardamom
1 Sprig x Fresh cilantro/coriander (Finely chopped)
1/2 x Jalapeno (Deseeded & diced)

Dough

250g/8.8oz x Plain/All purpose flour
2tbsp x Vegetable oil
Pinch x Natural sea salt
2tsp x Ground cardamom
2tsp x Ground cumin
Water (Enough to bind the dough)
1 x Egg (Egg wash)

Mint Yogurt

4tbsp x Greek yogurt
1 x Large sprig of min leaves (Finely diced)
1tbsp x Vinegar
3tsp x Honey
Pinch x Natural sea salt

Essentials

500ml/16.9floz x Peanut/Vegetable oil

Method

1) Peel, wash and cut the potato into small cubes. Place into a small saucepan and cover with water. In addition place the saucepan on to the stove onto a high heat. Once boiling cook for 5 minutes until soft, but still holding their shape and not falling apart. Refresh under cold water, drain and set aside. Peel and cut the carrot into cubes. Repeat the same process as the potatoes, but also cooking them for 10 minutes from boiling. Once drained off and dray, mix together in a large bowl.

2) Peel and dice the of half of white onion, in addition grate the garlic and ginger. Remove the seeds from the jalapeno and finely dice. Place a small frying pan onto the stove on to a medium heat, adding a tablespoon of vegetable oil. Once hot add the onion, garlic, ginger and the diced jalapeno to the pan. Cook out for 5 minutes until soft and then add the rest of the spices. Cook out for a further 2 minutes then take off the heat to cool. Once cooled add to the diced potato and carrot mix. In addition once your garden peas have thawed add them to the mix as well. Next finely chop the cilantro and add to the bowl. Add a pinch of salt and mix well.

3) Place another frying pan onto a high heat with a tablespoon of vegetable oil. Prepare the diced chicken and then add to the pan once the pan is hot. Only add half at a time as you want it to sear and not stew the chicken. Cook for 3 – 4 minutes each side, then take out of the pan and mix into the spiced vegetable mix.

4) Prepare the dough by placing all the ingredients into a mixing bowl, apart from the water and the egg. Mix well and add small amounts of water until the dough binds together. Knead the dough on the work surface for about 5 minutes until the dough is smooth. Cut the dough into 11 pieces approx 40g each. Lightly dust the work surface with flour and roll each ball out into a disc approx 15cm/5.9inchs. Cut each dough in half so you have an half oval shape dough. Place a dessert spoon of the chicken filling into the middle of the dough, egg wash the sides and fold one side over, followed by the other side to form a triangle. Egg wash the ends and seal tight. Place onto a floured tray and repeat the process for the rest.

5) For the mint yogurt place all the ingredients into a mixing bowl once you have diced the mint leaves. Mix well and taste, adjust the acidity or sweetness if needed.

6) Pour the oil into a deep frying pan and place onto a medium heat. Once the oil reaches to 180c/350f, carefully drop in a few of the samosas into the oil and fry off for 4 – 5 minutes each side. Fry them off until golden and crispy. Drain them off onto a tray with a cooling rack. Serve with the mint yogurt and enjoy!

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