Ingredients

• 400 gm - chicken breast fillets
• 200 gm - butternut pumpkin, chopped
• 1 medium {200 gm} - potato, chopped
• 100 gm - bean thread noodles
• 1 tbsp - vegetable oil
• 1 medium {150 gm} - onion, chopped
• 2 cloves garlic, crushed
• 2 tsp - curry powder
• 6 sheets frozen ready-rolled puff pastry, thawed
• 1 egg, beaten
• peanut oil, for deep-frying
• 8 green onions, chopped
• 3 small fresh red chillies, seeded, chopped
• 1/3 cup - {80 ml}lime juice1 tbsp - peanut oil
• 1 1/3 cups {200 gm} - unsalted roasted peanuts
• 1 2/3 cups {400 ml} - coconut milk
• 2 tsp - tamarind juice
• 1/2 cup - {125 ml} water
• 1 tbsp - brown sugar

How to Make Chicken Samosas with Peanut

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