Delicious crispy chicken halfmoon delights

1. In a large saucepan, add oil and brown the onions, ginger and garlic
2. Sprinkle in the spice mixture (crushed red chillies, cumin powder, curry/turmeric)
3. Add some water
4. Add in the cubed chicken and salt and pepper to taste. Cook until all the moisture has evaporated
5. Add in your corn just before removing from heat

What you’ll need for the dough:

INGREDIENTS:

• 2 ½ cups boiling water
• 60g butter
• Pinch of salt
• 2 cups cake flour
• Breadcrumbs or crushed cornflakes
• Eggs for dipping

METHOD:

1. In a pot, bring the water to boiling point and add in butter and salt
2. Remove from heat. Add flour and mix with a spoon until dough forms into a ball
3. Roll out the hot pastry thinly and cut it into circles using a round cookie cutter
4. Add chicken filling in half of the circle
5. Fold the circle pastry over with the filling inside it to form a half moon
6. Using a fork to seal the edges by pressing them down
7. Transfer the halfmoons onto a tray and leave them to set in the fridge for 30 minutes
8. Dip the halfmoons in the beaten egg(s)
9. Roll each one in breadcrumbs (or crushed cornflakes) until fully coated
10. Fry in moderately hot oil until golden brown
11. Serve. Sauce optional