Cut the chicken breasts into tiny small pieces.
On a medium heated hollow pan with olive oil/vegetable oil, add the chicken breasts, salt, garlic cloves, laurel leaves and a pinch of cardamom, until the water on the chicken evaporates.
Chop the onions and add it to the pan with black pepper and a spoon of sugar, and start stirring. Pour water, just enough until the chicken in the pan covered, and let it cook on a medium heat and constant stirring until the water dries completely, and the onion starts to caramelize.
Turn off the heat and let the chicken cool down completely. After that, start stuffing the samosa sheets with the chicken mixture and fold it. Deep fry it until golden brown and serve it with yogurt or mashed potatoes.
Ingredients
Directions
Cut the chicken breasts into tiny small pieces.
On a medium heated hollow pan with olive oil/vegetable oil, add the chicken breasts, salt, garlic cloves, laurel leaves and a pinch of cardamom, until the water on the chicken evaporates.
Chop the onions and add it to the pan with black pepper and a spoon of sugar, and start stirring. Pour water, just enough until the chicken in the pan covered, and let it cook on a medium heat and constant stirring until the water dries completely, and the onion starts to caramelize.
Turn off the heat and let the chicken cool down completely. After that, start stuffing the samosa sheets with the chicken mixture and fold it. Deep fry it until golden brown and serve it with yogurt or mashed potatoes.
