Table of Contents

Ultimate Samosas (Chicken and Spinach) – Tyler Florence

The scent of curry powder always transports me back to my college days. My tiny apartment kitchen, usually filled with the aroma of ramen and instant coffee, would transform into a vibrant spice market whenever I attempted to recreate the samosas from my favorite Indian takeout spot. The results were often… questionable, but the sheer joy of experimenting with those exotic flavors, the warmth of the spices filling the air, and the triumphant moment of biting into a crispy, imperfectly folded pocket of savory goodness – those are memories I cherish. This recipe for Chicken and Spinach Samosas from Tyler Florence takes me right back there, but with a decidedly more refined and delicious outcome.

Recipe Overview

Prep Time: 1 hour
Cook Time: 50 minutes
Total Time: 1 hour 50 minutes
Servings: 8
Yield: 8 samosas
Dietary Type: Not specified

Ingredients

Filling:

1/4 cup vegetable oil or clarified butter
1 cinnamon stick
1/4 cup Madras curry powder (4 tbsp)
1 teaspoon ground cumin
1 teaspoon ground red chili pepper
1 lb ground chicken
1 white onion, minced fine
2 garlic cloves, minced fine
1 ounce fresh ginger, peeled and minced fine (a thumb-sized piece)
1 (15 ounce) can chickpeas, drained
1 (10 ounce) box frozen spinach, thawed and squeezed free of excess water
Kosher salt
Fresh ground black pepper

Pastry:

2 cups all-purpose flour
1/2 teaspoon kosher salt
6 tablespoons vegetable oil or clarified butter
3-4 tablespoons ice-cold water

Equipment Needed

Large skillet
Food processor
Plastic wrap
Dry work surface
Pot for frying
Paper towels
Slotted spoon or spider

Instructions

Prepare the Filling: In a large skillet, combine the vegetable oil or clarified butter, cinnamon stick, Madras curry powder, ground cumin, and ground red chili pepper. Cook over medium heat, stirring often, until the spices are hot and very fragrant, about 2-3 minutes. Be careful not to burn the spices; the goal is to release their aromas.
Cook the Chicken: Add the ground chicken to the skillet and cook, stirring occasionally to break up the meat. Continue cooking until the chicken is no longer pink.
Add Aromatics and Vegetables: Add the minced white onion, garlic cloves, and fresh ginger to the skillet. Stir to combine with the chicken. Cook until the onion is softened and translucent, about 5 minutes.
Incorporate Chickpeas and Spinach: Add the drained chickpeas and squeezed spinach to the mixture. Stir well to combine all ingredients.
Season and Simmer: Season the filling generously with kosher salt and fresh ground black pepper to taste. Cook until the mixture is nearly dry, ensuring there’s no excess liquid, about 10-15 minutes. This is crucial for preventing soggy samosas.
Cool the Filling: Remove the skillet from the heat and allow the filling to cool completely to room temperature. Remove the cinnamon stick and discard it. Cooling the filling prevents the pastry from becoming soggy.
Prepare the Pastry: In a food processor, combine the all-purpose flour and kosher salt. Pulse several times to distribute the salt evenly.
Add the Fat: Add the vegetable oil or clarified butter to the food processor. Pulse until the mixture has the texture of wet sand. This creates a flaky crust.
Incorporate the Water: With the blades running, slowly drizzle the ice-cold water through the feed tube until the dough just forms a coherent mass. Be careful not to add too much water, as this will make the dough tough.
Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Chilling allows the gluten to relax, resulting in a more tender crust.
Shape the Samosas: Heavily flour a dry work surface. Cut the dough into quarters. Working with one ball at a time, roll the ball into an 8-inch circle.
Cut and Wet the Edges: Cut the circle in half. With a fingertip or pastry brush, spread water along the cut edge of one half-circle.
Form the Cone: Fold the half-circle so the cut edge overlaps itself to form a seam, creating a cone shape (the center of the cut edge forms the tip of the cone). Pinch the seam tightly to seal.
Fill the Samosas: Stuff the cone with about 2 tablespoons of the cooled filling, or until nicely full but not overstuffed.
Seal the Samosas: Wet the remaining exposed edge of the dough with water and crimp closed, ensuring a tight seal to prevent the filling from leaking out during frying.
Repeat: Repeat the process with the remaining dough and filling to form a total of 8 samosas.
Freeze (Optional): At this point, the samosas can be frozen for up to a month. Fry them while still frozen for best results.
Heat the Oil: Heat 1 quart of vegetable oil in a pot to 360°F (182°C). Use a thermometer to ensure accurate temperature.
Fry the Samosas: Carefully lower the samosas into the hot oil in batches, being careful not to overcrowd the pot.
Cook Until Golden: Fry the samosas until they are golden and puffy, about 8 minutes per batch, turning occasionally to ensure even browning.
Drain and Season: Remove the fried samosas from the oil with a slotted spoon or spider and drain them on paper towels. Sprinkle immediately with salt.
Serve Hot: Serve the samosas hot and enjoy!

Expert Tips & Tricks

Madras Curry Powder is Key: Using Madras curry powder truly makes a difference. Its unique blend of spices offers a depth of flavor that other curry powders often lack.
Dry Filling = Crispy Samosa: Make sure your filling is as dry as possible. Excess moisture will result in a soggy crust that nobody wants. Squeezing the spinach well is crucial.
Don’t Overfill: Overfilling the samosas makes them difficult to seal and more prone to bursting during frying.
Seal Tightly: A good seal is essential. Use water generously and pinch firmly to prevent the filling from escaping.
Temperature Control is Vital: Maintaining the oil temperature is critical. If it’s too low, the samosas will absorb too much oil and become greasy. If it’s too high, they will brown too quickly on the outside and may not be cooked through. Use a deep-fry thermometer and adjust the heat as needed.
Clarified butter (ghee) adds a nutty richness to both the filling and the pastry.

Serving & Storage Suggestions

Serve these Chicken and Spinach Samosas hot, accompanied by your favorite chutney, such as mint-cilantro or tamarind. They make a fantastic appetizer or snack.

Leftover samosas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F (175°C) oven or air fryer for about 10-15 minutes, or until heated through and crispy. Microwaving is not recommended, as it will make them soggy.

Frozen, unbaked samosas should be fried directly from frozen. There’s no need to thaw them first.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	429 kcal	N/A
Total Fat	20.6g	31%
Saturated Fat	3g	14%
Cholesterol	39.7mg	13%
Sodium	347.7mg	14%
Total Carbohydrate	42g	13%
Dietary Fiber	5.9g	23%
Sugars	1.2g	N/A
Protein	20.3g	40%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian Samosas: Substitute the ground chicken with crumbled paneer (Indian cheese) or lentils for a vegetarian option.
Gluten-Free Samosas: Use a gluten-free flour blend for the pastry. You may need to add a binder like xanthan gum for better texture.
Spicier Samosas: Increase the amount of ground red chili pepper or add a pinch of cayenne pepper to the filling for extra heat.
Different Greens: Use chopped kale or collard greens instead of spinach. Make sure to cook them down until tender.
Air Fryer Option: For a healthier option, air fry the samosas at 375°F (190°C) for 12-15 minutes, flipping halfway through, until golden brown and crispy.
Sweet potato samosas: add some cooked and mashed sweet potato to the filling.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Yes, the dough can be made up to 2 days in advance and stored in the refrigerator. Just be sure to bring it to room temperature slightly before rolling it out.

Q: Can I use a different type of curry powder?
A: While Madras curry powder is recommended for its specific flavor profile, you can experiment with other curry powders, but the taste will be different.

Q: How do I prevent the samosas from bursting open while frying?
A: Ensure you have a tight seal on the edges of the samosas and avoid overfilling them. Maintaining the correct oil temperature is also crucial.

Q: Can I bake the samosas instead of frying them?
A: Yes, you can bake them at 375°F (190°C) for about 20-25 minutes, or until golden brown. Brush them with oil or butter before baking for a crispier crust.

Q: What’s the best way to reheat leftover samosas?
A: Reheating in the oven or air fryer is best for maintaining crispness. Avoid the microwave, which can make them soggy.

Final Thoughts

These Chicken and Spinach Samosas are a delightful culinary adventure, offering a tantalizing blend of aromatic spices and savory fillings encased in a crispy pastry shell. Tyler Florence’s recipe provides a clear path to creating these little pockets of joy, whether you’re a seasoned chef or a curious home cook. Don’t be afraid to experiment with variations to suit your taste preferences. So, go ahead, embrace the spice, and embark on your samosa-making journey! I promise, the results will be well worth the effort. Don’t forget to let me know how yours turn out – I love hearing about your culinary creations! Pair these with a cooling raita or a spicy mango chutney for the ultimate flavor experience!

Ultimate Samosas (Chicken and Spinach) – Tyler Florence Recipe