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01377 217243

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Easy Chicken Samosas

Ingredients

Makes 12

For the Samosas:

  • 500g Soanes minced chicken thigh
  • 2 tbsp vegetable oil, plus extra for coating
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp chilli powder (to taste)
  • ¼ tsp salt
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 125g frozen peas
  • 12 samosa pastry sheets (6 sheets cut in half)
  • Fresh coriander leaves, chopped (for garnish)

For the Pickled Slaw:

  • 1 carrot, finely sliced or julienned
  • ½ cucumber, julienned
  • 2 spring onions, thinly sliced
  • 8 radishes, sliced
  • 5 tbsp white wine vinegar
  • 2 tsp caster sugar
  • 1 tsp salt

For the Dipping Sauce:

  • 4 tbsp mango chutney
  • 2 tbsp yogurt
  • 1 tsp lemon juice

Method

1. Preheat the oven to 200°C (400°F).

2. Add the vegetable oil and minced chicken to a large frying pan and cook until browned, breaking it up with a spoon as it cooks. Add the ground cumin, ground coriander, turmeric, chilli powder and salt. Stir well to combine.

3. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for another 2 minutes.

4. Stir in the frozen peas and cook for another 2 – 3 minutes until heated through. Remove from heat and leave to cool.

5. Prepare the slaw by combining the carrot, cucumber, spring onions and radishes. In a small saucepan, heat the white wine vinegar, caster sugar and salt until dissolved. Pour the vinegar mixture over the slaw vegetables and stir.

6. To assemble the samosas, place one pastry sheet on a clean surface. Spoon a portion of the chicken mixture onto a corner of the pastry sheet. Fold the corner over the filling to form a triangle, then continue folding in a triangle shape until you reach the end of the pastry sheet. Seal the edges with a little water. Repeat.

7. Place the samosas on a lined baking tray and brush with the extra oil. Bake in the oven for 20 – 25 minutes, or deep fry at 180°C, until golden brown and crispy.

8. Prepare the dipping sauce by combining the mango chutney, yogurt and lemon juice.

9. Once the samosas are cooked, drain on a paper towel-lined plate to absorb excess oil.

10. Serve with the pickled slaw and dipping sauce on the side. Garnish with chopped fresh coriander.