Curried Chicken Samosas
The origin of the samosa dates back to medieval Persia, but it gained true popularity in India, where it exists in countless variations. The curried chicken version is a star of modern street food. As the juicy, spiced chicken filling sizzles in the pan, the aromas win over the hearts of those about to taste it. A hot, crispy samosa is especially welcome on a cold day. The secret lies in the texture of the meat – don't overcook it, so it stays crumbly. Let it rest for 1-2 minutes before serving, so the filling stays inside and doesn't burn you.
Ingredients for this recipe
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Preparation Steps
1
Finely chop the onion, and grate the garlic and ginger. Heat the oil in a skillet over medium heat, then sauté the onion for 2-3 minutes, until softened.
2
Add the garlic, ginger, curry powder, coriander, and salt. Sauté for another minute, until fragrant.
3
Stir in the ground chicken, breaking it up as it cooks. Continue to cook, stirring occasionally, until the chicken is fully cooked and crumbly (about 8-10 minutes). Let it cool completely.
4
Cut the pastry into long strips. Place a tablespoon of filling on one end of a strip, then fold it over in a triangular shape, ensuring the edges are well sealed.
5
In a deep skillet or saucepan, heat the oil for frying over medium-high heat. Test the oil with a small piece of pastry – it's ready when the pastry sizzles immediately.
6
Fry the samosas until golden brown, about 2-3 minutes per side. Do not overcrowd the pan, as this will lower the oil temperature.
7
Remove the samosas from the oil and place them on a paper towel-lined plate to drain excess oil. Serve warm.
8
Tip: For extra flavor, add a squeeze of fresh lime juice to the filling for a touch of brightness!
