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Noodley Chicken Samosas with Peanut Sambal Recipe

Noodley Chicken Samosas with Peanut Sambal is a popular Indian Starter
Author :
 
On :
Friday, 13 May, 2016
Category :
Non-Vegetarian Recipe
Course :
Starter Recipe
Cuisine :
Indian Recipe
Technique :
Deep Fry Recipe
Difficulty :
Medium
Servings :
Serves 10
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 200 g - butternut pumpkin, chopped
  • 400 g - Chicken breast fillets
  • 1 medium (200 g) - potato, chopped
  • 100 g - bean thread noodles
  • 1 tbsp - vegetable oil
  • 1 medium (150 g) - onion, chopped
  • 2 Cloves garlic, crushed
  • 2 tsp - curry powder
  • 6 sheets frozen ready-rolled puff pastry, thawed
  • 1 egg, beaten
  • 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 - (200g) - 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
  • Peanut oil, for deep-frying
  • How to Make Noodley Chicken Samosas with Peanut Sambal:

    1. Boil, steam or microwave pumpkin and potato, separately, until tender; drain; mash together in large bowl.
    2. Place noodles in medium heatproof bowl, cover with boiling water, stand until just tender; drain.
    3. Chop noodles coarsely; stir into mashed vegetables.
    4. Heat vegetable oil in medium pan; cook chicken until tender.
    5. Chop chicken; add to noodle filling.
    6. Cook onion, garlic and curry powder in same pan, stirring, until onion is soft; add to noodle filling.
    7. Using a 9.5 cm cutter, cut 4 rounds from each pastry sheet.
    8. Place rounded tablespoons of noodle filling in centre of each round.
    9. Brush edges of pastry with a little egg; fold over, pinch edges firmly together to seal.
    10. Place samosas on tray, cover, refrigerate for 1 hour.
    11. Heat oil in large pan; deep-fry puffs, in batches, until heated through.
    12. Drain samosas on absorbent paper.
    13. Meanwhile blend or process onions, chillies, lime juice, oil, and peanuts until combined.
    14. Add remaining ingredients to medium pan; stir in peanut mixture. Bring mixture to boil; simmer, uncovered, about 4 minutes or until thickened slightly.
    15. Serve sauce with hot samosas.



     

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