Recipe Spicy chicken samosas (2021)


For the spicy chicken filling

500 g (1lb) ground chicken/chicken mince

1 onion finely chopped

4 garlic cloves finely chopped/crushed

1 tsp grated ginger

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

 cups chicken stock

1 tsp sugar optional

small handful fresh cilantro / coriander finely chopped

2 tsp lemon juice

salt and pepper to taste

For the samosas

samosa wrappers (substitute with spring roll wrappers or phyllo pastry cut into strips)

3 tbsp flour mixed with 1-2 tbsp water to make a paste

oil for frying

chutney for serving


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.
Spicy chicken samosas
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.
Spicy chicken samosas
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.
Spicy chicken samosas

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