Drawing from Indian cuisine, these samosas are filled with a chicken curry masala filling and fried to crispy perfection. You can purchase samosa dough at specialty Indian shops or use filo dough, using two layers of filo dough.
- 2 chicken breasts
- olive oil (to taste)
- 1 onion (medium)
- 4 garlic cloves
- 7 cabbage leaves
- 2 carrots (medium)
- 1 1/2 tablespoons curry (ground)
- 1 1/2 tablespoons garam masala
- 36 sheets dough (samosa, or with leftovers)
- Cut the chicken breasts into pieces, and season with a pinch of salt.
- Sear chicken pieces in a skillet with a little olive oil. Remove chicken from skillet.
- In the food processor, chop the onion and garlic, and set aside. Chop the cabbage, and set aside. Chop the carrots, and set aside.
- Mince the cooked chicken in the food processor.
- Heat the skillet with a little more olive oil, add onion, garlic, cabbage, and carrots. Cook for a few minutes, just to soften.
- Add the minced chicken, curry, and garam masala. Cook for a few minutes, stirring frequently to season evenly.
- Remove from heat, and let cool a bit before assembling the samosas.
- Spread out a strip of dough, and at one end, but not at the very edge, place a spoonful of filling. Next, fold into triangle.
- Slightly moisten the edge of the dough with water so it sticks.
- Heat olive oil in a frying pan, and fry the samosas for about 3 to 4 minutes, turning them halfway through.
- Remove from skillet, and drain well on a paper towel.
- Serve hot or cold.
Katlyn J. 26 May 2015
I have never made a more simple crab salad! It can be served on crackers, on a bed of lettuce or as a starter to a seafood platter. I’ve passed this recipe around to many of my friends and they love it just as much! If you are allergic to crab, you may substitute with an imitation made from mild fish. My sister does this and says it is just as appealing.