What are the main ingredients in Crispy Chicken Samosas?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Sugar/Sweetener/Honey

What is the nutritional information of Crispy Chicken Samosas?

Calories: 627, Carbs: 89 grams, Fat: grams, Protein: 35 grams, Sugar: 48.7 grams, Salt: 1018 grams

How do I prepare Crispy Chicken Samosas?

START THE SAMOSAS: Place a pan over medium-high heat with a drizzle of oil. When hot, add ¾ of the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the mince and work quickly to break it up as it starts to cook. Caramelise for 4-6 minutes or until browned and there is no liquid remaining, shifting occasionally. In the final minute, add a knob of butter, the rub, and the grated garlic. TASTY TRIANGLES: When the mince is done, remove the pan from the heat. Add ½ the chopped coriander, the yoghurt, and seasoning. Mix until combined. Ready a bowl of water. Place a heaped tablespoon of the mince filling into the center of each samosa wrapper. Use your finger to brush water on to the edges of the wrappers. Fold each wrapper into a triangle and tightly press the edges to seal the filling inside. SWEET-SAVOURY SALAD: In a salad bowl, combine the julienne carrot, the diced cucumber, the sultanas, the lemon zest, and the remaining onion (to taste). Just before serving, add the juice of 2 lemon wedges, a sweetener, a drizzle of olive oil, and seasoning. GIVE IT A FRY: Return the pan, wiped down, to a medium-high heat with enough oil to cover the base. When hot, add the filled samosas and fry for 1-2 minutes per side or until golden. Drain on paper towel. A WRAPPED-UP TREAT: Plate up the chicken mince samosas. Side with the loaded carrot salad and the chutney for dunking. Sprinkle over the remaining coriander. Serve with any remaining lemon wedges. Gorgeous work, Chef!

What should be prepared from my kitchen to make Crispy Chicken Samosas?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Sugar/Sweetener/Honey

Crispy Chicken Samosas

Golden, Indian-spiced chicken mince is used to fill crispy samosa wrappers, which are fried to golden perfection. Sided with a zesty carrot & sultana salad, plus the all-important chutney for dunking.

Crispy Chicken Samosas

with a cucumber & julienne carrot salad

Hands on Time: 25 - 50 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Chicken
Cucumber
Free-Range Chicken Mince
Fresh Coriander
Garlic Clove
Garlic Cloves
Golden Sultanas
Julienne Carrots
Lemon
Lemons
Low Fat Plain Yoghurt
Mrs. Balls Chutney
NOMU Indian Rub
Red Onion
Red Onions
Samosa Wrappers

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter
Sugar/Sweetener/Honey

Serves 1

START THE SAMOSAS
Place a pan over medium-high heat with a drizzle of oil. When hot, add ¾ of the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the mince and work quickly to break it up as it starts to cook. Caramelise for 4-6 minutes or until browned and there is no liquid remaining, shifting occasionally. In the final minute, add a knob of butter, the rub, and the grated garlic.
TASTY TRIANGLES
When the mince is done, remove the pan from the heat. Add ½ the chopped coriander, the yoghurt, and seasoning. Mix until combined. Ready a bowl of water. Place a heaped tablespoon of the mince filling into the center of each samosa wrapper. Use your finger to brush water on to the edges of the wrappers. Fold each wrapper into a triangle and tightly press the edges to seal the filling inside.
SWEET-SAVOURY SALAD
In a salad bowl, combine the julienne carrot, the diced cucumber, the sultanas, the lemon zest, and the remaining onion (to taste). Just before serving, add the juice of 1 lemon wedge, a sweetener, a drizzle of olive oil, and seasoning.
GIVE IT A FRY
Return the pan, wiped down, to a medium-high heat with enough oil to cover the base. When hot, add the filled samosas and fry for 1-2 minutes per side or until golden. Drain on paper towel.
A WRAPPED-UP TREAT
Plate up the chicken mince samosas. Side with the loaded carrot salad and the chutney for dunking. Sprinkle over the remaining coriander. Serve with any remaining lemon wedges. Gorgeous work, Chef!

Red Onion - 1
Free-range Chicken Mince - 150g
NOMU Indian Rub - 10ml
Garlic Clove - 1
Fresh Coriander - 4g
Low Fat Plain Yoghurt - 30ml
Samosa Wrappers - 7
Julienne Carrots - 75g
Cucumber - 100g
Golden Sultanas - 10g
Lemon - 1
Mrs Ball’s Chutney - 50ml

Download the Recipe

Serves 2

START THE SAMOSAS
Place a pan over medium-high heat with a drizzle of oil. When hot, add ¾ of the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the mince and work quickly to break it up as it starts to cook. Caramelise for 4-6 minutes or until browned and there is no liquid remaining, shifting occasionally. In the final minute, add a knob of butter, the rub, and the grated garlic.
TASTY TRIANGLES
When the mince is done, remove the pan from the heat. Add ½ the chopped coriander, the yoghurt, and seasoning. Mix until combined. Ready a bowl of water. Place a heaped tablespoon of the mince filling into the center of each samosa wrapper. Use your finger to brush water on to the edges of the wrappers. Fold each wrapper into a triangle and tightly press the edges to seal the filling inside.
SWEET-SAVOURY SALAD
In a salad bowl, combine the julienne carrot, the diced cucumber, the sultanas, the lemon zest, and the remaining onion (to taste). Just before serving, add the juice of 2 lemon wedges, a sweetener, a drizzle of olive oil, and seasoning.
GIVE IT A FRY
Return the pan, wiped down, to a medium-high heat with enough oil to cover the base. When hot, add the filled samosas and fry for 1-2 minutes per side or until golden. Drain on paper towel.
A WRAPPED-UP TREAT
Plate up the chicken mince samosas. Side with the loaded carrot salad and the chutney for dunking. Sprinkle over the remaining coriander. Serve with any remaining lemon wedges. Gorgeous work, Chef!

Red Onion - 1
Free-range Chicken Mince - 300g
NOMU Indian Rub - 20ml
Garlic Cloves - 2
Fresh Coriander - 8g
Low Fat Plain Yoghurt - 60ml
Samosa Wrappers - 14
Julienne Carrots - 150g
Cucumber - 200g
Golden Sultanas - 20g
Lemon - 1
Mrs Ball’s Chutney - 100ml

Download the Recipe

Serves 3

START THE SAMOSAS
Place a pan over medium-high heat with a drizzle of oil. When hot, add ¾ of the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the mince and work quickly to break it up as it starts to cook. Caramelise for 6-7 minutes or until browned and there is no liquid remaining, shifting occasionally. In the final minute, add a knob of butter, the rub, and the grated garlic.
TASTY TRIANGLES
When the mince is done, remove the pan from the heat. Add ½ the chopped coriander, the yoghurt, and seasoning. Mix until combined. Ready a bowl of water. Place a heaped tablespoon of the mince filling into the center of each samosa wrapper. Use your finger to brush water on to the edges of the wrappers. Fold each wrapper into a triangle and tightly press the edges to seal the filling inside.
SWEET-SAVOURY SALAD
In a salad bowl, combine the julienne carrot, the diced cucumber, the sultanas, the lemon zest, and the remaining onion (to taste). Just before serving, add the juice of 3 lemon wedges, a sweetener, a drizzle of olive oil, and seasoning.
GIVE IT A FRY
Return the pan, wiped down, to a medium-high heat with enough oil to cover the base. When hot, add the filled samosas and fry for 1-2 minutes per side or until golden. Drain on paper towel.
A WRAPPED-UP TREAT
Plate up the chicken mince samosas. Side with the loaded carrot salad and the chutney for dunking. Sprinkle over the remaining coriander. Serve with any remaining lemon wedges. Gorgeous work, Chef!

Red Onions - 2
Free-range Chicken Mince - 450g
NOMU Indian Rub - 30ml
Garlic Cloves - 3
Fresh Coriander - 12g
Low Fat Plain Yoghurt - 90ml
Samosa Wrappers - 21
Julienne Carrots - 225g
Cucumber - 300g
Golden Sultanas - 30g
Lemons - 2
Mrs Ball’s Chutney - 150ml

Download the Recipe

Serves 4

START THE SAMOSAS
Place a pan over medium-high heat with a drizzle of oil. When hot, add ¾ of the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the mince and work quickly to break it up as it starts to cook. Caramelise for 6-7 minutes or until browned and there is no liquid remaining, shifting occasionally. In the final minute, add a knob of butter, the rub, and the grated garlic.
TASTY TRIANGLES
When the mince is done, remove the pan from the heat. Add ½ the chopped coriander, the yoghurt, and seasoning. Mix until combined. Ready a bowl of water. Place a heaped tablespoon of the mince filling into the center of each samosa wrapper. Use your finger to brush water on to the edges of the wrappers. Fold each wrapper into a triangle and tightly press the edges to seal the filling inside.
SWEET-SAVOURY SALAD
In a salad bowl, combine the julienne carrot, the diced cucumber, the sultanas, the lemon zest, and the remaining onion (to taste). Just before serving, add the juice of 4 lemon wedges, a sweetener, a drizzle of olive oil, and seasoning.
GIVE IT A FRY
Return the pan, wiped down, to a medium-high heat with enough oil to cover the base. When hot, add the filled samosas and fry for 1-2 minutes per side or until golden. Drain on paper towel.
A WRAPPED-UP TREAT
Plate up the chicken mince samosas. Side with the loaded carrot salad and the chutney for dunking. Sprinkle over the remaining coriander. Serve with any remaining lemon wedges. Gorgeous work, Chef!