Bold Madrasala® Curry Chicken Samosa
Instrucciones
- In a heavy bottom sauce pot, combine the unsalted butter and 1/2 oz. flour to make roux
- Slowly incorporate the coconut milk to the cooked roux to make a veloute, strain and reserve
- In a heated brazier pot, add the oil, mirepoix vegetables and potatoes; cook until softened
- Reduce heat and add chicken, peas, parsley and basil
- Pour the veloute over the chicken and vegetable mixture
- Allow filling to cool completely
- Combine water and 1 oz. flour to make a slurry to seal samosa
- Cut each tortilla in half
- Apply sealer with finger to one edge of tortilla; fold into a cone shape and press edge to seal
- Fill cone 3/4 full with chicken curry mixture
- Apply sealer and press to seal top edge of the cone, creating a flat triangle shape
- Fry samosa until golden brown and crisp
- Season with salt to taste
