| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indian |
Appetizers, Poultry, Indian |
36 |
Servings |
INGREDIENTS
| 500 |
g |
Chicken breasts |
| 10 |
ml |
Crushed garlic |
| 5 |
ml |
Grated fresh root ginger |
| 1 |
|
Green chili; finely chopped |
| 2 1/2 |
ml |
Borrie (tumeric) |
| 10 |
ml |
Garam masala |
| 30 |
ml |
Chopped dhunia leaves (coriander) |
| 1 |
sm |
Onion; grated |
|
|
Salt; to taste |
INSTRUCTIONS
Skin and fillet chicken breasts. Mix garlic, ginger, and chilli together
and rub into chicken fillets. steam for about 15 minutes over medium heat,
flake and combine with rest of ingredients. allow to cool before filling
samoosas.
Fills 36 samoosas.
The Cape Malay Cookbook.
Courtesy of Jim Jamieson
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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