Samosas de pollo al curry 
Chicken Curry Samosas
Very tasty and crispy, don't hold back on the spices, that's the charm of this recipe.
Chicken Curry Samosas
Very tasty and crispy, don't hold back on the spices, that's the charm of this recipe.
Cooking Instructions
- 1
Prepare the filling and let it cool so the dough doesn't get soggy. Start by chopping the chicken as finely as possible. You could use ground chicken, but small pieces are better. Season with salt and pepper, and cook in a large pan with a little oil. Don't use too much oil; we don't want fried chicken. Let it cook without stirring, then move it around to cook evenly. Add the ras el hanout.
- 2
When the chicken is almost done, remove it and set aside. Peel and finely chop the onion, and peel and dice the mango into small cubes.
- 3
In the same pan, add more oil if needed, and sauté the onion until golden. Add the mango and let it cook a bit. Add the flour, stir to toast it, then add the coconut milk to make a roux. Mix everything and add the chicken.
- 4
Let it cook for about 5 minutes. If desired, add some crushed walnuts for crunch. Once thickened, remove from heat and let cool. If it's too thick, add more coconut milk, but it should be thick as it will thicken more when cooled.
- 5
Brush 2 sheets of phyllo dough with oil, place one on top of the other, and cut into 4 equal strips. Place a bit of filling at the bottom end and fold into a triangle, continuing to fold until you reach the top. Repeat with all the dough and filling.
- 6
Place on a baking sheet and sprinkle with sesame seeds. Bake in a preheated oven at 350°F (180°C) for about 14 to 15 minutes, just until the dough is golden since the filling is already cooked.
- 7
And there you have them, crispy, spicy, and delicious. You're sure to love them.
- 8
Enjoy!
Similar Recipes
-
Indian Green Bell Pepper And Chicken Curry: Home Style Chicken Jalfrezi Indian Green Bell Pepper And Chicken Curry: Home Style Chicken Jalfrezi
I saw that bell peppers are in season and for sale at the market, so I made this recipe. A curry with bell peppers, onions, tomato and meat is called Jalfrezi, but it's not a family recipe, so I thought up the spices and aimed for a simple home cooking version.If you are a vegetarian, please use paneer instead of chicken.If you don't like food that's very spicy, omit the cayenne pepper and halve the amount of garam masala.If you are using cumin powder, add it with the ☆ spices. For 2 servings. Recipe by Plabar
-
Meatballs with Monkfish, Prawns, and Curry Sauce Meatballs with Monkfish, Prawns, and Curry Sauce
Translated from Cookpad Spain -
Red Curry Chicken with Pickled Bamboo Shoots Red Curry Chicken with Pickled Bamboo Shoots
I bought these pickled bamboo shoots from Prachinburi, a city famous for delicious bamboo shoots. If you want fresh bamboo shoots straight from the source, you have to come here. I guarantee they're delicious!
Translated from Cookpad Thailand -
My Family's Seriously Yummy Thai Curry My Family's Seriously Yummy Thai Curry
I've been addicted to this dish since I travelled to Thailand a long time ago. I rearranged the recipe on the package of ready-made curry paste. My American husband prefers this to Japanese-style curry.Basically you can use any vegetables. You can substitute chicken with shrimp. Sprinkle on chopped cilantro as a topping if you like. (I used Japanese parsley this time.) It tastes better to squeeze in lime instead of lemon at the end, but lemon is less expensive. For 4 servings. Recipe by kachita -
Tender Chicken Panang Curry Tender Chicken Panang Curry
I really love Panang curry, especially with chicken. I was never quite satisfied with the ones I bought, so I experimented until I found a recipe and flavor I truly enjoy. Now that I'm happy with the taste, I want to share it with you. Feel free to adjust the seasoning to your liking.
Translated from Cookpad Thailand -
Chicken Panang Curry Chicken Panang Curry
Today, I wanted to try making Panang curry. I've never made it myself before. I had some pea eggplants in the fridge, so I decided to give it a try. It turned out to be quite tasty.
Translated from Cookpad Thailand -
Spicy Red Curry with Grilled or Fried Chicken Spicy Red Curry with Grilled or Fried Chicken
Have you ever bought too much grilled chicken and couldn't finish it all? I have! Once, I bought a lot of grilled chicken to welcome relatives visiting my home, but we couldn't eat it all. Reheating it for the next meal can get boring, so that's how this recipe came about.
Translated from Cookpad Thailand -
Moes Honey Chicken Curry Moes Honey Chicken Curry
My daughter does not like hot tasting food or spices ie chili, pepper. So I did this curry. It tangy sweet, with a curry flavour, but very tasty. I could not do the sultanas and coconut, because she does not like them either. So this one suits all of us, we have hot curries too, when she has something else ;))))
-
High Protein Chickpea Curry High Protein Chickpea Curry
I absolutely love curry.I love chickpea curry too, and have tried various curry recipes.I came up with this original recipe by using various delicious ideas from different chefs. The combination of spices is pretty random.This recipe is actually quite easy to follow!Add the spices with periodic taste-tests.I think the key to making this curry delicious is to use different kinds of curry powder. That's why I gave a wide range to the amount of curry powder to add.Adding spices while tasting your dish is so much fun! Recipe by Senchiko -
Curry Chicken with Coconut Milk and Cashews Curry Chicken with Coconut Milk and Cashews
I had never used coconut milk in any stew, but my son-in-law made this curry chicken for us, and I liked it a lot. It's creamy, flavorful, and very mild. When it comes to spices, everyone can adjust the amounts and types to their liking. The spices here are well-balanced, but if you don't like one, feel free to skip it... except for the curry, of course.
Translated from Cookpad Spain -
Collagen Rich Indian Curry Collagen Rich Indian Curry
This is a simple Indian curry that I threw together using ingredients in my refrigerator after I got my hands on some fresh curry leaves. To reduce the spiciness, omit the chili powder. Serve with homemade chapati.■If you patiently stir fry the onions, the flavor will have another layer of richness.■For the spices, I recommend curry powder, garam masala, and cumin seeds. If using Japanese curry roux, frying the cumin with the onion will make it more fragrant and flavorful! Recipe by Koyokkoyo -
Chicken with Curry-Oyster Sauce Chicken with Curry-Oyster Sauce
I love the combination of oyster sauce and curry powder, so I tried it with chicken.This sauce is also delicious with pork chops. If you don't like garlic, you don't need to use it. Recipe by Usagi-
More Recipes
