Noodley Chicken Samosas with Peanut Sambal

Recipe by
Total Time:
15-30 minutes
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Deep Fried Spring Chicken, Smoked Pomfret, Lehsuni Paneer Tikka, Chicken Drumsticks with Indian Masala

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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

  • 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.

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