Chicken Samosa Recipe:
Chicken Samosa is a flavoursome and wonderful thing to eat.
I am glad to be sharing this simple and fun to make chicken Samosa recipe with you.
They really are full of gorgeous flavour.
When you bite into a chicken Samosa you hear the nice crunch of the filo pastry, and experience the perfect texture of the crunchy filo pastry then the succulent chicken filling that just excites the pallet with its amazing flavour.
You can make a pile of chicken Samosa and then freeze them.
This chicken Samosa recipe is perfect for an individual person or a pile of people.
So a family can sit around together and enjoy a yummy chicken Samosa, or if you have a few friends over for dinner, you can enjoy sharing.
I love personally, to make a pile of chicken Samosa and sit and watch a movie while enjoying one of my favourite chicken dishes.
Have fun making your chicken Samosa, especially experiencing the taste test MMmmmmm
For more dinner ideas check out the Mains Courses Blog for lovely recipe ideas.
For desserts check out the desset blogs.
20 Chicken Samosa
Dinner / Lunch / Snack
- 2 breast of chicken
- 1 Onion
- ½ Carrot
- 2 potatoes
- Olive Oil for frying
- Pinch of salt
- ½ tsp cumin
- 1 tsp hot paprika
- ½ tsp chilli flakes
- 1 tsp turmeric
- ¼ tsp Extra Cajun Seasoning
- 1 tbsp coriander
- Ready-made filo pastry
- Flour (any type)
- Cooking Oil for frying Samosa
Chicken Samosa – Method & Instructions
Preparing the ingredients for your Chicken Samosa
Peel and finely dice the onion.
Finely dice the carrot. You can peel the carrot or just leave the skin on.
Dice the potato into very small pieces. It is up to you if you decide to leave the skin of the potato on. I personally don’t peel the potato.
Cut the chicken into very small pieces with either a knife or using a pair of scissors.
Cooking the Chicken Samosa Filling
Into a hot wok or deep frying pan add some cooking oil.
Add your onions and chicken together in the wok.
Season with salt, cumin, hot paprika, turmeric, chilli flakes, coriander and Cajun spice.
Mix all the herbs and spices into the chicken and onions.
Fry for about 5 minutes.
Then add the carrots and potatoes and mix well. If you use 2 wooden spoons it easier to toss around in the pan to make sure it is mixed well.
Cook for a further 10 – 15 minutes.
Place a couple of sheets of kitchen paper into a bowl.
Once chicken filling is cooked, put your Chicken Samosa mixture onto the kitchen paper. This will absorb any excess olive oil so your mixture stays dry.
Leave your Chicken Samosa filling cool for at least 15 minutes. If you tried to use the filling when it is hot, then it will melt the pastry. And your Chicken Samosa will have holes in, which will be no good.
I know it looks and smells amazing but just be patient and wait till it cools. Not long now.
Making Your Chicken Samosa
Now for the fun part, cut each individual filo pastry sheet into three long strips.
Bring the left corner up to about 2 – 3 inches high to the middle of your pastry; with a bit of an overlap on the right at the bottom (you may want to watch the video for this bit).
Now bring the right corner up and over to the left side of your pastry so it aligns with left edge. You will be left with a triangle shape. This will give you the pocket.
Gently pick the pastry up. Open up the pocket, leaving a trail of the pastry on your work top. Using a teaspoon, fill with the chicken mixture, leaving a small gap at the top. Compress mixture down gently, not too hard in case you make holes in the pastry.
Lye the filled pocket flat on the work surface and push down the pastry to close the pocket.
Fold the triangle from left to right. Then from right to left and keep going until you have a small bit of filo pastry left at the top of the pastry strip.
Make the Food Glue for your Chicken Samosa
To make the food glue, use flour and water: put about 4 tbsp of flour into a small bowl or cup. Slowly add some water and mix well with a teaspoon until it is the right consistency. The mixture needs to be quite thick.
Spread a teaspoon of the food glue mixture onto the last part of the filo pastry. Use a teaspoon or your fingers to spread the glue, getting to the edges.
Fold over the glue area of the filo pastry. And you are left with a nice triangular Chicken Samosa ready to cook.
At this stage you can freeze if you wanted to.
Heat some oil in a large saucepan. Don’t fill the saucepan with cooking oil more than half way.
Put a small bit of spare pastry into the pan to test if it is hot enough. If it sizzles you ready to go.
Gently place your Chicken Samosa into the oil, turning your Chicken Samosa every minute.
Once both sides are a beautiful golden colour they are ready.
Drain any excess oil onto some kitchen paper.
Serve and enjoy eating your wonderful homemade Chicken Samosa.