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