My friend, Richard, has shared his samosa recipe across many foodie bulletin boards. I have shied away from dishes calling for anything more than a dash of curry powder because of my picky family. These were absolutely delicious…with just the perfect amount of seasonings. Plus you can keep these in your freezer to pop in the oven for unexpected company. If I can trick Bill into sampling one, I know the stubborn man will have to admit they are really tasty!
Chicken Samosas…recipe from my friend, Richard
About 1/3 package of filo dough, defrosted
2 teaspoons butter plus 1/4 cup
1/2 cup celery, finely chopped
1/2 medium onion, finely chopped
1 tablespoon flour
1 1/2 teaspoons curry powder (Richard doubles this)
1/4 teaspoon salt
1/2 cup chicken broth
1 1/2 cups diced chicken breast (about 2 boneless, skinless chicken breasts)
1/4 cup sour cream
1/4 cup plain yogurt
Melt 2 teaspoons of butter in saute pan. Add onion and celery and cook till soft. Add flour, curry and salt. Cook about 1 minute. Add broth, cook and stir for 2 minutes. Remove from heat. Mix together cooked mixture, chicken, sour cream and yogurt. Let cool.
Lay filo dough flat with long end facing you. Cut into 2 inch strips (from long end to long end, so you have short vs. long strips. You will only need to use about 1/3 of the dough. Keep filo dough covered with damp towel while not using.
Melt the remaining 1/4 cup butter. Brush butter along strip of filo. Place 1 teaspoon chicken mixture at the bottom of the strip and fold up in flag fashion, forming a triangular package. Brush top with butter and place on parchment lined baking sheet. Continue till all chicken is used.
You may bake at 350º for 25 minutes till golden or freeze. To freeze, place in a single layer on a sheet pan and place in freezer. When frozen, transfer to a gallon ziplock bag to store. Bake frozen at 350º for 35-45 minutes till golden.
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