Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, chicken & potato samosas. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Rao's will take your Chicken Cacciatore to the next level with our Roasted Garlic Sauce. We make our sauces slowly so you can make delicious meals fast. Grab a recipe and try now!
Chicken & Potato Samosas is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Chicken & Potato Samosas is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have chicken & potato samosas using 22 ingredients and 24 steps. Here is how you cook it.
The ingredients needed to make Chicken & Potato Samosas:
- Make ready For the Filling
- Get 9 Potatoes, peeled and cut into chunks
- Prepare 2 teaspoons Mustard Seeds
- Prepare 1 Onion, peeled and sliced
- Get Few teaspoons Vegetable Oil
- Prepare 2 teaspoons Crushed Ginger
- Make ready 1 pound Boneless Chicken Pieces
- Take 1/2 cup Water
- Prepare 1 cup Frozen Peas
- Take 3 teaspoons Red Chilli Powder
- Prepare 2 teaspoons Salt
- Make ready 1 teaspoon Garam Masala
- Get 2 teaspoons Ground Cumin
- Take 2 teaspoons Ground Coriander
- Get 1/2 teaspoon Mango Powder
- Make ready Handful Fresh Coriander Leaves, chopped
- Make ready For the Dough
- Take 3 cups all-purpose flour, plus more as needed
- Make ready 1 tablespoon granulated suga
- Make ready 1 1/2 teaspoon salt
- Make ready 1/2 cup ghee (clarified butter) or oil
- Get 1 cup warm water
Chicken piccata is usually made using sliced chicken breasts, but we find chicken "thigh-ccata" to be even more richly savory and flavorful. This super speedy version is perfect for an easy, awesome weeknight meal. Serve these chicken thighs with all of the delicious lemon-caper sauce over angel hair pasta. Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night.
Instructions to make Chicken & Potato Samosas:
- Start by making the dough - you will need to refrigerate overnight before making the samosas.
- In a large bow,l add flour and make a well then add sugar, salt.
- Add water, and ghee or oil. Knead to form soft and sticky dough.
- Place dough on a heavily floured board and knead for about 3-4minutes. Continue to flour dough as needed to facilitate kneading. Be careful not to overdo it. Dough should be soft, elastic and smooth.
- Cover the dough and let it rest for 15 to 20 minutes.
- On a lightly floured surface, form the dough into 16 balls.
- Wrap the dough balls in plastic wrap and refrigerate overnight.
- Remove dough balls from fridge the next day making sure to bring them to room temperature before proceeding.
- Start making the filling while the dough balls come up to room temperature.
- Place the potatoes into a pan of water and boil them until they are cooked through. Drain out the water and then roughly mash them - leave somewhat chunky. Set aside.
- Heat the oil in a pan. Add the mustard seeds and fry for 10 seconds until they start to pop. Add the onions and ginger and stir-fry for a few minutes.
- Add the chicken and brown on a medium heat for a few minutes. Add the water and bring to the boil. Cover and simmer for 30 minutes until the chicken is fully cooked.
- Then, take a potato masher and mash the chicken. (or use a food processor)
- Add the peas and smashed potatoes - Mix well
- Add all of the spices, the salt and the fresh coriander. Mix well
- Cover and steam on low heat for a few minutes until the peas are cooked. Allow to cool completely before using to fill samosas.
- To make the Samosas:
- Roll the dough using a lightly floured rolling pin; cut it half. Spoon a generous 1-2 tablespoons filling in the center of a half-circle; lightly moisten the dough edges with water or flour paste, using your finger. Fold the end over the filling to form a triangle, and then continue to fold up the strip in triangles, like you would a flag. Continue with remaining dough. Set samosas on tray.
- In a large sauce pan, pour vegetable oil, until it is at least 3 inches, and place on medium heat or until oil is 350 degrees.
- When ready, gently place a few samosas at a time into the saucepan.
- Fry for a few minutes until the bottom side is light brown.
- Turn over and fry for a few more minutes until the other side is light brown.
- If baking, place on a baking sheet and brush with canola oil. Then bake at 375 degrees F for about 20 minutes or more until golden brown, turning once.
- Serve warm or at room temperature with ranch dressing, raita, (mango) chutney, or tamarind sauce.
This is the best chicken potpie recipe to have on hand when company comes over. —Karen Johnson, Bakersfield, California From succulent roasted chicken to crispy, fried drumsticks, this lean meat is constantly being reinvented and used in hearty casseroles and standalone dishes for outstanding weeknight meals. Whether you're looking for new dinner ideas or a fun new appetizer for your next party, Betty's kitchen is home to all the must-make chicken recipes you need. Choose your KFC chicken: original recipe, extra crispy, Kentucky grilled chicken, extra crispy tenders, hot wings and popcorn nuggets. Chicken Tetrazzini combines cooked vermicelli, chicken, and mushrooms with a rich sherry-Parmesan cheese sauce. The mixture is sprinkled with breadcrumbs and Parmesan cheese and baked until bubbly and golden.
So that is going to wrap it up with this exceptional food chicken & potato samosas recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
