Chicken Samosas with Curry Masala

Samosas have travelled across cuisines and continents, taking on many fillings along the way. 

Chicken Samosas with Curry Masala

The samosa, this small savoury or sweet pastry, has a rich history dating back to the Middle Ages. Born in the kitchens of ancient Persia, the recipe traveled, morphing and adapting to local tastes across Central Asia, eventually reaching the Indian subcontinent, where it was enthusiastically adopted. Each country then added its touch, creating an endless variety of flavours.

Samosas are a festival of flavours in a crispy envelope. Whether stuffed with spicy meat, savoury vegetables or even fruit and chocolate for sweet versions, each samosa is a promise of taste satisfaction. Spices, of course, play the leading role: cumin, coriander, turmeric, and many others, mingle to create a symphony of flavours.

Incorporate samosas into your cooking to elevate your meals or appetizers. They are perfect at parties, as appetizers or even as snacks. You can also personalise them with your own spice blends and fillings, adapting this ancient recipe to your modern taste.

CHICKEN SAMOUSSAS WITH CURRY MASALA

For around 20 samosas you need:

10 sheets of brick or rice “of your choice”

2 chicken breast

2 carrots

1 onion

5 g of powdered ginger or fresh

10 g of spice curry masala

3 g of chili pepper of your choice

3 coriander leaves

1 pinch of Rose salt

Sunflower oil for cooking

For the stuffing:

Cut the chicken pieces into small pieces

Cut the onions and carrots very finely

Chop the mint into small pieces

Brown the meat with the onions, ginger and curry

Put aside your preparation

Prepare the brick sheets and form the samosas using half a sheet of brick and 1 tbsp of preparation per samosa

Fry them until they are golden brown!

You can replace the chicken with a side of vegetables (carrots, green beans, cabbage, etc.) which goes very well with the masala curry!