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Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, chicken & potato samosas. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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Chicken & Potato Samosas is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Chicken & Potato Samosas is something that I’ve loved my entire life.

To get started with this recipe, we must 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:

1. Get For the Filling
2. Take 9 Potatoes, peeled and cut into chunks
3. Make ready 2 teaspoons Mustard Seeds
4. Take 1 Onion, peeled and sliced
5. Prepare Few teaspoons Vegetable Oil
6. Prepare 2 teaspoons Crushed Ginger
7. Prepare 1 pound Boneless Chicken Pieces
8. Make ready 1/2 cup Water
9. Get 1 cup Frozen Peas
10. Get 3 teaspoons Red Chilli Powder
11. Take 2 teaspoons Salt
12. Get 1 teaspoon Garam Masala
13. Take 2 teaspoons Ground Cumin
14. Take 2 teaspoons Ground Coriander
15. Get 1/2 teaspoon Mango Powder
16. Make ready Handful Fresh Coriander Leaves, chopped
17. Take For the Dough
18. Get 3 cups all-purpose flour, plus more as needed
19. Get 1 tablespoon granulated suga
20. Make ready 1 1/2 teaspoon salt
21. Get 1/2 cup ghee (clarified butter) or oil
22. Prepare 1 cup warm water

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Instructions to make Chicken & Potato Samosas:

1. Start by making the dough - you will need to refrigerate overnight before making the samosas.
2. In a large bow,l add flour and make a well then add sugar, salt.
3. Add water, and ghee or oil. Knead to form soft and sticky dough.
4. 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.
5. Cover the dough and let it rest for 15 to 20 minutes.
6. On a lightly floured surface, form the dough into 16 balls.
7. Wrap the dough balls in plastic wrap and refrigerate overnight.
8. Remove dough balls from fridge the next day making sure to bring them to room temperature before proceeding.
9. Start making the filling while the dough balls come up to room temperature.
10. 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.
11. 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.
12. 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.
13. Then, take a potato masher and mash the chicken. (or use a food processor)
14. Add the peas and smashed potatoes - Mix well
15. Add all of the spices, the salt and the fresh coriander. Mix well
16. Cover and steam on low heat for a few minutes until the peas are cooked. Allow to cool completely before using to fill samosas.
17. To make the Samosas:
18. 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.
19. 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.
20. When ready, gently place a few samosas at a time into the saucepan.
21. Fry for a few minutes until the bottom side is light brown.
22. Turn over and fry for a few more minutes until the other side is light brown.
23. 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.
24. Serve warm or at room temperature with ranch dressing, raita, (mango) chutney, or tamarind sauce.

Everyone's favorite meat, chicken is juicy, delicious, and easy to love. Start with a whole bird or chicken wings, breasts, legs, thighs, and chicken drumsticks, and transform into soups, stews, salads, roasts, or baked chicken dishes. We've gathered our best chicken recipes here. 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. This is the best chicken potpie recipe to have on hand when company comes over. —Karen Johnson, Bakersfield, California Chicken Tetrazzini combines cooked vermicelli, chicken, and mushrooms with a rich sherry-Parmesan cheese sauce.

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