Potato curry samosa

Ingredients

• 8 to 10 pieces Medium Size Potato (peel and dice)
• Chicken Breast from 1 bird of chicken (cut into dice size)
• 1 packet Instant Curry Paste
• 1 packet 215mm x 215mm Spring Roll Skin

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Preparation

• Boil the potatoes in the salted water until cooked, drain off water. Heat up instant curry in the wok, put in chicken breast and cook for a few minutes, add in a pinch of salt and saute thoroughly.
• Put potatoes and saute thoroughly, taste to determine how much salt and sugar to be added. After seasonings, saute until the ingredients are almost dry but not too dry, remove from the fire & leave to cool.
• Cut 1 piece of spring roll skin into 3 strips, follow the instructions below to wrap it into a triangular shape, use beaten egg or batter to seal the end. Deep fry the samosa in the pre-heated oil until golden brown in colour.
• Boil potatoes in the salted water . Pour instant curry paste in the wok. Heat up the curry paste .Put in chicken breast .Saute for a few minutes.
• Add in some salt to make the chicken meat tasty. Pour in cooked potatoes and saute thoroughly. Taste to determine how much salt & sugar to be added, saute until it's almost dry but not too dry, remove from heat.
• Peel 1 piece of spring roll skin from the rest. Cut into 3 equal strips. Place some curried filling at the corner and follow the instruction below to wrap into a samosa shape.
• Brush some beaten egg or batter on the spring roll skin. Seal up nicely.