Ingredients
For the Samosas:
500g Soanes minced chicken thigh
2 tbsp vegetable oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp chilli powder
1/4 tsp salt
1 large onion, finely chopped
2 cloves garlic, minced
1 tsp fresh ginger, grated
125g frozen peas
12 samosa pastry sheets (6 sheets cut in half)
Fresh coriander leaves, chopped
For the Pickled Slaw:
1 carrot, finely sliced
1/2 cucumber, julienned
2 spring onions, thinly sliced
8 radishes, sliced
5 tbsp white wine vinegar
2 tsp caster sugar
1 tsp salt
For the Dipping Sauce:
4 tbsp mango chutney
2 tbsp yogurt
1 tsp lemon juice
Method
- Preheat the oven to 200°C (400°F).
- Add the vegetable oil and minced chicken to a large frying pan and cook until browned, breaking it up with a spoon as it cooks. Add the ground cumin, ground coriander, turmeric, chilli powder and salt. Stir well to combine.
- Add the onion and cook until softened. Add the garlic and ginger and cook for another 2 minutes.
- Stir in the frozen peas and cook until heated through. Remove from the heat and leave to cool.
- Prepare the slaw by combining the carrot, cucumber, spring onions and radishes. In a small saucepan, heat the white wine vinegar, caster sugar and salt until dissolved. Pour the vinegar mixture over the slaw vegetables and stir.
- To assemble the samosas, place one pastry sheet on a clean surface. Spoon a portion of the chicken mixture onto a corner of the pastry sheet. Fold the corner over the filling to form a triangle. Continue folding until you reach the end of the pastry sheet. Seal the edges with a little water. Repeat.
- Place the samosas on a lined baking tray and brush with oil. Bake in the oven for 20 – 25 minutes, or deep fry at 180°C, until golden brown and crispy.
- Prepare the dipping sauce by combining the mango chutney, yogurt and lemon juice.
- Once cooked, drain on a paper towel-lined plate to absorb excess oil.
- Garnish with chopped fresh coriander and serve.