Chicken Samosa Triangles
½ small, finely chopped
1 small, seeded and finely chopped
2 medium clove(s), minced
¾ tsp, Madras variety
Uncooked boneless skinless chicken breast(s)
3 Tbsp, chopped
Fresh lime juice
34 item(s), (3-inch)
- Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, jalapeño, and garlic and sauté until the onion softens, 3 – 4 minutes. Stir in the garam masala, curry powder, and turmeric; cook 30 seconds. Add the chicken and salt; with a wooden spoon, break up the chicken and cook until it is no longer pink, 5 – 7 minutes. Remove from the heat and stir in the cilantro and lime juice. Cool 10 minutes.
- Preheat the oven to 425°F. Spray a baking sheet with nonstick spray.
- Arrange 6 wonton wrappers on a work surface. Place 1 scant tablespoon of the filling in the center of each wrapper. Moisten the edges of each wrapper with water and pull one of the top corners diagonally over the filling to make a triangle. Press the edges firmly to seal. Place completed samosas on the baking sheet in a single layer. Repeat with remaining filling and wrappers.
- Spray the samosas lightly with nonstick spray. Bake, turning once, until crisp and golden, about 12 minutes. Yields one samosa per serving.