Curry Flavored Samosas

Samosas are commonly found in Singapore amongst Indian and Malay food. The fillings for samosas can also be used for curry puffs.


2 tablespoons of Peanut Oil for frying

1 chopped Yellow Onion

4 Potatoes (cut into 1/2 inch cubes)

3 Chicken Half Breasts (cut into 1/2 inch small cubes)

or 1 Pound of Ground Lamb (add 1 teaspoon of cumin and ground coriander seeds for lamb)

10 Sprigs of Coriander chopped (include 2 sprigs of chopped mint for lamb)

1 pound of Frozen Carrots and Peas thawed


1 teaspoon of Ginger Powder

3 heaping tablespoons of Curry Powder

1 tablespoon of Chilli Powder

1 tablespoon of Paprika

1 tablespoon of White Ground Pepper

2 tablespoons of Garlic Powder

2 tablespoons of Onion Powder

1/2 tablespoon of Garlic Salt

1/2 tablespoon of Onion Salt


Season the cubed chicken with all the ginger powder, 1 tablespoon of curry powder, and 1/2 of the remaining spices. (Mixed in spices well with a pair of chopsticks, I used bamboo chopsticks for cooking and stir frying all the time).

In a pot (at least 6 quarts), boil potatoes in cold water with lid on until the water comes to a boil. Turn off the heat immediately. Potatoes should be soft enough for a fork to prick through but not too soft because we are going to cook it further in the frying pan. Let it sit in the pot of hot water until ready to cook.

Heat up peanut oil in frying pan. Add chopped yellow onions. Add in cubed chicken when onions start to brown. Stir fry the chicken and onions with a pair of bamboo chopsticks until chicken is cooked and turns golden brown. Now, strain the potatoes. Add potatoes to the frying pan and add the remaining spices to the potatoes. Mix potatoes in well with chicken until all the excess water evaporates. Then add in carrots and peas and mix well. Lastly, add in chopped coriander. Mix well and turn off heat. Do not overcook the coriander.

Allow the contents for the samosa to cool down in a dish in the fridge before attempting to wrap them.

Wrapping Samosas and Sealing with Beaten Egg Yolk:

I recommend pan frying the samosas because they may fall apart if they are deep fried.


Add four tablespoon of oil to a non-stick frying pan. Fill the pan loosely with samosas. Do not move the samosas until they are golden brown on one side. You can push one of them lightly with a pair of bamboo chopsticks after about three minutes on one side, if it moves, you can flip that one over.

Copyright 2012 From the Kitchen of Eloise


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s