SPICY CHICKEN SAMOSAS
Steps:
- To make the filling, fry the chicken in a large frying pan until golden brown. Remove and set aside.
- Add the onion, ginger and garlic to the pan and allow to fry until soft and translucent. Add all the spices and allow to cook for another 30 seconds until the pan is dry then add the chicken with all its resting juices.
- Pour in the chicken stock, lemon juice and sugar (if using) and allow the chicken to simmer until the liquid has reduced. The mixture needs to be moist but quite dry before it can be stuffed into the samosa wrappers.
- Add the fresh cilantro/coriander and season to taste. Allow the filling to cool to room temperature before using.
- To assemble the samosas, place a samosa wrapper lengthwise in front of you on a chopping board. Place a tablespoon of filling into the bottom left corner then fold up into a triangle and continue folding until the filling is fully encases in the pastry.
- Spread a little flour paste onto the edges and seal the samosa. Set aside and continue with the remaining ingredients.
- Pre heat vegetable or canola oil until hot in a deep pot then fry the samosas until golden brown and crisp. Remove with a slotted spoon and allow to drain on paper towels before serving with chutney.
Nutrition Facts : ServingSize 1 samosa, Calories 167 kcal, Carbohydrate 9 g, Protein 7 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 27 mg, Sodium 91 mg, Fiber 1 g, Sugar 1 g
DELICIOUS INDIAN SPICY CHICKEN SANDWICH FILLING
Simply wonderful!! This is from Anjali Vellody's Foodcourt column of the Weekend magazine. Hope you enjoy it.
Provided by Charishma_Ramchanda
Categories Spreads
Time 50m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Mix the first two ingredients together in a bowl.
- Heat oil in a non-stick pan.
- Add the crushed chilli-garlic mixture to it.
- Stir-fry briefly for 5-7 seconds.
- Add spring onion and chicken.
- Stir-fry on high heat for 3 minutes.
- Add bell pepper, chestnuts, chicken stock powder and ketchup.
- Stir-fry until the chicken is cooked well on either side.
- Transfer filling onto a plate.
- Allow to cool.
- Divide the filling into 2 parts.
- Place each portion of filling between 2 slices of bread.
- Then, toast the prepared sandwich in your sandwich toaster.
- Serve hot.
- Enjoy with a tall glass of OJ!
Nutrition Facts : Calories 353.8, Fat 15.4, SaturatedFat 3.2, Cholesterol 46.4, Sodium 565, Carbohydrate 33.9, Fiber 2.4, Sugar 8.2, Protein 20.1
CHICKEN PASTE OR CHICKEN TEA SANDWICH FILLING
This is a receipt my late Mother used to make for tea sandwiches or her famous Sandwich Loaf, which honestly I could never dare attempt, as her's were 'Perfect'! As far as I can make out this sort of filling has gone out of fashion, but is as close to the Victorian style tea sandwiches as one might find since WW2. I hope you enjoy this!
Provided by Ernani
Categories Lunch/Snacks
Time 1h45m
Yield 12 small sandwiches, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot of water, place the chicken breasts. Add bay leaf, pepper corns and salt and even a stalk of celery and a carrot if handy. Bring to a boil and simer for about 45 minutes until chicken is cooked but not rubber. Drain, rinse and cool.
- If you are fortunate enough to have a splendid Kitchen Aid, use the meat grinder attachment. An old fashoind meat grinder works just as well and adds 'character' to your work. LOL Break the cooled chicken into pieces and run through the meat grinder. Put the onion and celery through as well (optional). Mix evenly. It should be very crumbley. Add enough mayonaise to bind and mix well, you want the paste to be moist but not wet. Add the rest of the ingredients to taste. Chill and enjoy on your choice of bread. Add a little more mayonaise and perhaps some cripsy bacon if you want to use it as spread for crackers. Enjoy!
Nutrition Facts : Calories 169, Fat 6.9, SaturatedFat 3.1, Cholesterol 85.7, Sodium 180.1, Carbohydrate 0.1, Protein 25.1
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