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Chicken Samosas with Peanut
By : Rehana KhambatyCategory : Chicken, Other recipes
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Boil, steam or microwave pumpkin and potato, separately, until tender; drain; mash together in large bowl.
- Place noodles in medium heatproof bowl, cover with boiling water, stand until just tender; drain.
- Chop noodles coarsely; stir into mashed vegetables.
- Heat vegetable oil in medium pan; cook chicken until tender.
- Chop chicken; add to noodle filling.
- Cook onion, garlic and curry powder in same pan, stirring, until onion is soft; add to noodle filling.
- Using a 9.5 cm cutter, cut 4 rounds from each pastry sheet.
- Place rounded tablespoons of noodle filling in center of each round.
- Brush edges of pastry with a little egg; fold over, pinch edges firmly together to seal.
- Place samosas on tray, cover, refrigerate 1 hour.
- Heat oil in large pan; deep-fry puffs, in batches, until heated through.
- Drain samosas on absorbent paper.
- Meanwhile blend or process onions, chillies, juice, oil, and peanuts until combined.
- Add combined remaining ingredients to medium pan; stir in peanut mixture.
- Bring mixture to boil; simmer, uncovered, about 4 minutes or until thickened slightly.
- Serve hot samosas with sauce.
- Makes about 24 samosas and the filling and the peanut sambal can be prepared a day ahead.
Ingredients:
400 gm - chicken breast fillets
200 gm - butternut pumpkin, chopped
1 medium {200 gm} - potato, chopped
100 gm - bean thread noodles
1 tbsp - vegetable oil
1 medium {150 gm} - onion, chopped
2 cloves - garlic, crushed
2 tsp - curry powder
6 sheets - frozen ready-rolled puff pastry, thawed
1 - egg, beaten
peanut oil, for deep-frying
8 - green onions, chopped
3 - small fresh red chillies, seeded, chopped
1/3 cup - {80 ml}lime juice
1 tbsp - peanut oil
1 1/3 cups {200 gm} - unsalted roasted peanuts
1 2/3 cups {400 ml} - coconut milk
2 tsp - tamarind concentrate
1/2 cup - {125 ml} water
1 tbsp - brown sugar
400 gm - chicken breast fillets
200 gm - butternut pumpkin, chopped
1 medium {200 gm} - potato, chopped
100 gm - bean thread noodles
1 tbsp - vegetable oil
1 medium {150 gm} - onion, chopped
2 cloves - garlic, crushed
2 tsp - curry powder
6 sheets - frozen ready-rolled puff pastry, thawed
1 - egg, beaten
peanut oil, for deep-frying
8 - green onions, chopped
3 - small fresh red chillies, seeded, chopped
1/3 cup - {80 ml}lime juice
1 tbsp - peanut oil
1 1/3 cups {200 gm} - unsalted roasted peanuts
1 2/3 cups {400 ml} - coconut milk
2 tsp - tamarind concentrate
1/2 cup - {125 ml} water
1 tbsp - brown sugar
RECIPES BY REHANA KHAMBATY
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