Chicken Samosas With Peanut

Ingredients:

• 400 gm – Chicken breast fillets
• 200 gm – butternut pumpkin, chopped
• 1 medium {200 gm} – potato, chopped
• 100 gm – bean thread noodles
• 1 tbsp – vegetable oil
• 1 medium {150 gm} – onion, chopped
• 2 Cloves garlic, crushed
• 2 tsp – curry powder
• 6 sheets frozen ready-rolled puff pastry, thawed
• 1 egg, beaten
• Peanut oil, for deep-frying
• 8 green onions, chopped
• 3 small fresh red chillies, seeded, chopped
• 1/3 cup – {80 ml}lime juice1 tbsp – Peanut oil
• 1 1/3 cups {200 gm} – unsalted roasted Peanuts
• 1 2/3 cups {400 ml} – Coconut Milk
• 2 tsp – Tamarind juice
• 1/2 cup – {125 ml} water
• 1 tbsp – Brown sugar

Method:

  1. Boil, steam or microwave pumpkin and potato, separately, until tender; drain; mash together in large bowl.
  2. Place noodles in medium heatproof bowl, cover with boiling water, stand until just tender; drain.
  3. Chop noodles coarsely; stir into mashed vegetables.
  4. Heat vegetable oil in medium pan; cook chicken until tender.
  5. Chop chicken; add to noodle filling.
  6. Cook onion, garlic and curry powder in same pan, stirring, until onion is soft; add to noodle filling.
  7. Using a 9.5 cm cutter, cut 4 rounds from each pastry sheet.
  8. Place rounded tablespoons of noodle filling in centre of each round.
  9. Brush edges of pastry with a little egg; fold over, pinch edges firmly together to seal.
  10. Place samosas on tray, cover, refrigerate for 1 hour.
  11. Heat oil in large pan; deep-fry puffs, in batches, until heated through.
  12. Drain samosas on absorbent paper.
  13. Meanwhile blend or process onions, chillies, lime juice, oil, and peanuts until combined.
  14. Add remaining ingredients to medium pan; stir in peanut mixture. Bring mixture to boil; simmer, uncovered, about 4 minutes or until thickened slightly.
  15. Serve sauce with hot samosas.