Spicy chicken samosas
User Reviews
4.7
Spicy chicken samosas
Description
The recipe prepares a filling of ground chicken cooked with onion, garlic, ginger, green chili, and a blend of spices including curry powder, coriander, turmeric, cinnamon, cardamom, and curry leaves. Simmering the mixture with chicken stock and lemon juice concentrates flavors and ensures the filling is flavorful and slightly moist but dry enough to hold its shape inside the pastry.
Once cooled, the filling is spooned into samosa wrappers folded into a triangle shape and sealed with a flour paste to keep the edges intact during frying. The samosas are then deep-fried until the pastry turns crispy and golden, creating a contrast between the crunchy exterior and spiced tender filling.
They are typically served with chutney, adding a refreshing or tangy note alongside the spicy chicken interior, making them suitable as an appetizer or snack.
Ingredients
For the spicy chicken filling
- 500 g (1lb) ground chicken aka chicken mince
- 1 onion finely chopped
- 4 garlic finely chopped/crushed, cloves
- 1 tsp ginger grated
- 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
- 1½ cups chicken stock
- 1 tsp sugar optional
- cilantro finely chopped, small handful, fresh, or coriander
- 2 tsp lemon juice
- salt to taste
- black pepper to taste
For the samosas
- samosa wrappers (substitute with spring roll wrappers or phyllo pastry cut into strips)
- 3 tbsp all-purpose flour mixed with 1-2 tbsp water to make a paste
- cooking oil for frying
- chutney for serving
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16samosas
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Serving | 1samosa | |
| Calories | 167kcal | 8% |
| Carbohydrates | 9g | 3% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 91mg | 4% |
| Potassium | 212mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 3.9mg | 4% |
| Calcium | 9mg | 1% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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