Chicken vindaloo Samosas with yoghurt dip

Filling: Thinly slice onions and fry in cooking oil until translucent. Add coriander, cumin and mustard seeds and roast for 15 seconds, then add ground spices and sugar. Deglaze with chicken broth, passata, Kikkoman Less Salt Soy Sauce and red wine vinegar and bring to a boil. Add the chicken and cook for 15 minutes, and let cool. Remove the meat from the broth and chop finely. If meat is too dry, pour in some of the liquid.

Yoghurt dip: Finely chop garlic and ginger, mix with yoghurt, cooking stock and Kikkoman Less Salt Soy Sauce.

Samosas: Unfold one layer of filo pastry, brush all over with melted clarified butter and cover with a second layer. Cut the dough along the narrow side into strips 3 fingers wide. At the beginning of each strip, add a portion of filling and roll it up alternately so that a triangle is formed. Fry samosas until golden brown.

To serve: Serve samosas with the yoghurt dip in a separate bowl.