Take note of what you'll need:

- 1 chopped chicken thigh
- 1 onion
- 1 romaine lettuce heart
- 1 tbsp of tandoori curry paste
- Spring roll dough
- ½ mango
- ¼ red onion
- 2 sprigs of coriander
- 1 tbsp of rice vinegar
- 1 tbsp of TGC Peach

Hands on recipe

We start with the filling for the samosas: add a diced onion, the chopped chicken thigh and a tablespoon of tandoori curry paste into a pot and cook over medium heat for 20 minutes. Set it aside while you scoop out the spring roll dough. Stretch the dough on a smooth surface and cut it into strips of about 8cm. Put a little of the mixture on top and fold the dough into triangles, joining the upper left corner with the opposite right corner. Once they're ready, prepare a pan with plenty of oil and heat it. Fry the samosas until golden brown and place them on a plate with absorbent paper. For the sauce, the chutney, you have to mix ½ chopped mango, ¼ chopped red onion and some coriander sprigs. Finally, dress it with 1 tablespoon of rice vinegar and 1 tablespoon of TGC Peach.