Golden, crispy samosas filled with juicy coconut curry chicken and served with a refreshing mint chutney β a perfect fusion snack or appetizer thatβs sure to impress! β¨
π Ingredients
π₯ For the Coconut Curry Chicken Filling:
1 lb (450g) ground chicken π
1 small onion, finely chopped π§
2 cloves garlic, minced π§
1 inch fresh ginger, grated π±
1 tbsp curry powder
1 tsp turmeric powder
Β½ tsp cumin powder
Β½ cup coconut milk π₯₯
1 tbsp oil π’οΈ
Salt and pepper, to taste π§β«
2 tbsp fresh cilantro, chopped πΏ
1 green chili, finely chopped (optional for heat) πΆοΈ
π₯ For the Samosa Pastry:
2 cups all-purpose flour πΎ
Β½ tsp salt π§
4 tbsp oil or melted butter π§
About β cup warm water π§
Alternatively, use store-bought spring roll wrappers or samosa pastry sheets for convenience.
πΏ For the Mint Chutney:
1 cup fresh mint leaves πΏ
Β½ cup fresh cilantro leaves πΏ
1 green chili (adjust to taste) πΆοΈ
Juice of 1 lime π
1 tsp sugar π¬
Salt, to taste π§
2β3 tbsp water (to blend) π§
π©βπ³ Instructions
1. Prepare the Coconut Curry Chicken Filling
Heat oil in a pan over medium heat. SautΓ© onion until translucent.
Add garlic, ginger, and green chili; cook for 1β2 minutes.
Stir in curry powder, turmeric, cumin; cook until fragrant.
Add ground chicken, breaking it up with a spoon; cook until browned.
Pour in coconut milk; simmer for 5β7 minutes until sauce thickens.
Season with salt and pepper; stir in cilantro.
Let the filling cool completely before assembling.
2. Make the Samosa Dough (if making from scratch)
In a large bowl, combine flour and salt.
Add oil/butter and mix until crumbly.
Gradually add warm water, kneading until a smooth, stiff dough forms.
Cover and rest for 30 minutes.
3. Shape & Fill the Samosas
Divide dough into small balls. Roll each ball into a thin oval or circle.
Cut each piece in half to form two semi-circles.
Form a cone by
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