Chicken Keema Samosas

 

Ingredients

 

  • 1 bay leaf
  • 1.2 tsp cumen
  • 1 small cinammon stick
  • 2 green cardamomns
  • 4 cloves
  • 4 black pepper corns
  • 2 tsp oil
  • 40 g onions chopped 
  • 1 green chilli chopped
  • 1 tbsp ginger garlic paste
  • 1 tomato
  • 1.5 tsp garam masala
  • 0.5 tsp red chili powder
  • 8 min leaves chopped
  • 250 g chicken
  • 0.5 tsp salt
  • 0.25 tsp turmeric
  • 2 tbsp coriande leaves for garnish

Optional Ingredients

  • 85g  cup green peas or cashews
  • 60 ml cup of cream or coconut milk

Method

  1. pour the oil in the pan and heat it.  Add the whole specias and saute until they begin to sissle.

  2. add the onions and green chilli and fruy until the onionsturn golden brown.

  3. add the ginger and garlic paste and fry until the raw smell goes off

  4. transfer the chopped tomatoes

  5. add the chilli powder and masala powder, min leaves and fry until the raw smell of tomatoes go off.

  6. Set the mixture onto a plate or a bowl

  7. add back to the pan the bay leaf, mined chicken, tumeric and salt

  8. cover and cook on a low heat.  If necessary add a llittle water or stock

  9. return the mixture and mix well.

  10. Cook on a low heat covered and allow to cool

  11. stuff the Filo Pastry to make samosas.

  12. deep fry at 180C until crisp