Description
Crispy fried turnovers filled with spiced chicken and curry flavors.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, finely chopped
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon vegetable oil
- Salt to taste
- Black pepper to taste
- 1 package (about 14 ounces) samosa wrappers
- Vegetable oil for frying
Instructions
- In a bowl, combine the chopped chicken, curry powder, cumin, coriander, turmeric, cayenne pepper (if using), salt, and black pepper. Mix well.
- Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and grated ginger to the skillet and cook for 1 minute more until fragrant.
- Add the seasoned chicken to the skillet. Cook, stirring occasionally, until the chicken is cooked through and no longer pink, about 8-10 minutes.
- Stir in the chopped cilantro. Remove from heat and let the filling cool slightly.
- To assemble the samosas, take one samosa wrapper. Moisten one edge with water. Fold the wrapper in half to form a cone shape, pressing the edges to seal.
- Spoon about 1-2 tablespoons of the chicken filling into the cone.
- Fold the remaining edge of the wrapper over the filling to seal, creating a triangular shape. Press the edges firmly to ensure they are sealed. Repeat with the remaining wrappers and filling.
- Heat about 2-3 inches of vegetable oil in a deep pot or wok over medium-high heat to 350°F (175°C).
- Carefully fry the samosas in batches, without overcrowding the pot, until golden brown and crispy on all sides, about 3-5 minutes per batch.
- Remove the samosas with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve hot.
Notes
- For a spicier filling, add more cayenne pepper or a chopped green chili.
- Ensure the filling is completely cooled before assembling the samosas to prevent the wrappers from tearing.
- Do not overcrowd the frying pot, as this will lower the oil temperature and result in greasy samosas.
- Leftover filling can be stored in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 samosa
- Calories: 200
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg
Keywords: Curry Chicken Samosas, Indian appetizer, fried pastry, spiced chicken, crispy samosas