curried chicken samosas
How to make curried chicken samosas recipe
Serves 4, Total cooking time 30 minutes
Ingredients:
200 g (7 oz) potatoes, peeled and finely chopped
100 g (3½ oz) frozen mixed vegetables, such as peas, sweetcorn and carrots
200 g (7 oz) ready-cooked chicken, chopped
1 tablespoon medium curry paste
1 tablespoon mango chutney, plus extra to serve
8 sheets of filo pastry, thawed if frozen, folded in half
1 tablespoon sunflower oil
1 tablespoon poppy seeds
Method:
Cook the potatoes in a saucepan of lightly salted boiling water for 5 minutes, adding the frozen vegetables towards the end so that they thaw. Meanwhile, mix together the chicken, curry paste and mango chutney. Drain the vegetables, add to the chicken and mix well.
Place 2 tablespoons of the mixture in the corner of a folded sheet of filo pastry. Fold the end of the pastry over the filling to make a triangle, then continue folding along the pastry, keeping the triangular shape until the pastry is used up. Place on a baking sheet and repeat with remaining filling and pastry to make 8 samosas.
Brush the tops of the samosas with oil, sprinkle with poppy seeds and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes until golden and crisp. Serve with mango chutney.
For curried chicken & rice:
Mix together 250 g (8 oz) ready-cooked basmati rice with 1 tablespoon medium curry paste and 1 tablespoon mango chutney.
Add 200 g (7 oz) chopped ready-cooked chicken and 125 g (4 oz) frozen mixed vegetables. Heat in a microwave oven for 5 minutes until hot. Serve with extra mango chutney and poppadums. Total cooking time 10 minutes.
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| curried chicken samosas |
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