Categories: Appetizers, Poultry, Indian 
      Yield: 36 servings 
  
    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 
  
  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