- 1 tablespoon ready-made tandoori curry paste. (@buthcher/supermarkets)- 1 tablespoon yoghurt- 2 skinless chicken breasts- 2 potatoes, peeled- 2 tablespoon vegetable oil- 1 small onion, peeled, finely chopped- ½ teaspoon ground turmeric- 2 teaspoon garam masala- 1 teaspoon black mustard seeds- 1 teaspoon salt- ½ teaspoon freshly ground black pepper- 4 cloves garlic, crushed- 1 green chilli, finely chopped- 10 curry leaves, finely chopped- 75g / 2½oz frozen peas- 1 teaspoon lemon juice- 1 handful coriander leaves,chopped- vegetable oil, for deep frying
Mix tandoori paste and yoghurt .Coat chicken in the mixture.Marinate for one hour.Preheat oven to 180C.Place chicken onto tray and cook for 20 minutes or until golden.Cool - chop into small cubes.Cook potatoes in a pan of boiling water until tender,drain & cool then chop.Heat oil, fry onion until soft.Add turmeric,garam masala, mustard seeds,salt and pepper cook 1 minutes.Add garlic and chillies fry 2-3 minutes, add curry leaves.Add chopped potato and mix gently.Cook over low heat for ten minutes,then stir in peas,cook 2-3 minutes, until tender.Gently fold in chicken,add lemon juice and coriander. Check seasoning leave to cool.Fry samoosas in small batches,until golden-brown and crisp.Remove from oil with a slotted spoon and drain on kitchen paper.
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