Name: Chicken samosas with mint chutney
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz 99% lean ground turkey; 3 tbsp frozen peas; 1/3 cup yellow onion, finely diced; 2 cloves garlic, minced; 1 tbsp ginger, grated; 2 tsp curry powder; 3/4 tsp salt; 1 tsp canola oil; 2 small flour Carb Balance tortillas, cut in half; 2 tsp all-purpose flour; 2 tbsp water; 1/3 cup fresh mint leaves; 3/4 cup fresh cilantro; 1 jalapeno, seeded; 1 1/2 tsp lime juice

Instructions

Prep 25 min · Cook 10 min

Heat half the oil in a 12-inch skillet over medium heat. Add onion, garlic, and ginger, and cook until softened, about 3 minutes. Stir in the ground turkey, curry powder, and half the salt. Cook, breaking the turkey into very small crumbles, until no liquid remains in the pan and meat is cooked through, about 6 minutes. Stir in the frozen peas and remove from heat to cool for 5 minutes. Done when meat is browned and dry, 165°F.
In a small bowl, whisk the flour and one quarter of the water together to create a thick, sticky paste. This will be used to seal the samosa edges.
Take a tortilla half-moon. Fold one straight corner over to the center and the other corner over it to form a cone. Seal the overlapping seam with flour paste. Fill the cone with about 1/4 cup of the turkey mixture. Seal the top curved edge with more paste to create a triangle. Repeat to make 4 samosas.
Wipe out the skillet and heat the remaining oil over medium heat. Fry the samosas for 3 minutes per side. Stand them on their bottom edges for 30 seconds to ensure the base is crisp. They should be deep golden brown. Done when tortilla is golden and crisp.
While samosas fry, combine mint, cilantro, jalapeno, lime juice, remaining salt, and remaining water in a blender. Pulse until the sauce is smooth and pours easily off a spoon. Serve the hot samosas with the chutney for dipping.

Nutrition

Ingredients

Instructions

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