Chicken Samosas
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- Total Time
- 1hr 10mins
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- Serves
- 16
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- Calories
- 264
This chicken samosa recipe is best served with yogurt dipping sauce or chutney (like coriander and mint, tamarind or sweet mango). The dough and filling can be made ahead for quick assembly before guests arrive.
Inspired by: https://www.tasteofhome.com/recipes/chicken-samosas/recipe updated Jan 12, 2021
Ingredients
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- Potato
- 120 g
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- Garlic clove
- 2
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- Ginger
- 2 teaspoons
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- All purpose flour
- 520 g
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- Salt
- 1 ½ teaspoons
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- Canola oil
- 160 ml
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- Water
- 180 ml
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- Canola oil
- 1 tablespoon
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- Onion
- 1
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- Curry powder
- 2 tablespoons
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- Ground cumin
- ½ teaspoon
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- Ground coriander
- ½ teaspoon
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- Cayenne pepper
- ¼ teaspoon
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- Ground chicken
- 340 g
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- Frozen peas
- 60 g
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- Oil
- as needed
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- Cilantro chutney
- as needed
Tools
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Stove
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Small bowl
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Frying pan
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Work surface
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Fryer
Step preview
- In a small bowl, combine flour salt and oil until mixture resembles bread crumbs
- Gradually stir in water until smooth
- Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes
- Cover and let rest for 30 minutes
- Meanwhile, add oil to a frying pan
- Heat over medium heat
- Add onion and potato to the frying pan
- Cook and stir until potato is almost tender, 5-7 minutes
- Add curry powder, garlic clove, ginger, ground cumin, ground coriander and cayenne pepper to the frying pan
- Cook 2 minutes longer
- Add ground chicken to the frying pan
- Cook and stir until chicken is no longer pink and potato is tender, 5-6 minutes
- Stir in peas and salt
- Remove from heat
- Divide dough into eight pieces
- Roll one piece of dough into a 9x6-inch oval
- Cut dough in half
- Moisten straight edge with water
- Bring one corner of half moon up to meet the other corner of the half moon, forming a cone
- Pinch seam to seal
- Fill with about 2 tablespoons chicken mixture
- Moisten curved edge of dough with water; fold over top of filling and and press seam to seal
- Repeat with remaining dough and filling
- Add oil to a clean fryer
- Heat - 190°C
- Add samosas, a few at a time, into hot oil
- Fry until golden brown, 2-3 minutes on each side
- Drain on paper towels
- Serve warm with chutney if desired