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1
Pre-heat oven to 200 degrees C (fan-forced) or 200 C conventional.
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2
Add the potatoes to a pot of boiling water and cook until just soft. Drain and set aside.
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3
In the meantime, toast the first 3 spices (cloves, peppercorns, cardamon) in a medium size saucepan over a medium heat, until just beginning to smoke and becoming aromatic. Remove from heat and set aside in bowl,
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4
Add the next 2 spices (cinammon and chilies), and repeat toasting instructions. Remove and add to same bowl as the other toasted spices.
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5
Add the last 4 spices (coriander, cumin, fennel and tumeric powder) and repeat toasting. Remove and add to same bowl as the other toasted spices.
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6
When the spices have cooled, grind with either a mortar and pestle, or in coffee grinder. (Note: I like my spice mix fine, so after grinding in mortar and pestle, I sieve the mixture using a fine net sieve).
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7
Set the spice mixture aside (when cooled, store in a jar).
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8
Add a bit of spray oil to the saucepan pan, add the chicken and cook until browned all over and cooked through. Remove and add to a medoim-sized bowl.
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9
Add 1 1/2 tablespoons of the spice mix to the chicken.
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10
If needed, add a bit more oil to the pan, and cook the onion until browned, about 4-5 minutes.
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11
Add the garlic and cook for a further minute.
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12
Return the chicken and spice mix, and the drained potatoes to the saucepan.
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13
Cook for a further minutes until all ingredients have mixed in together.
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14
Add in the sugar and salt, and stir.
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15
Remove from pan, and add back into the medium bowl. Leave to cool for about 10 minutes.
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16
Thaw out the puff pastry sheets, and cut each sheet into 9 squares.
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17
When the mixture has cooled a little, add a heaped teaspoon into the centre of one the pastry square.
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18
Fold square in half, and pinch edges together to form a triangle shape.
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19
Place triangles on an oven tray, and spray with oil.
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20
Cook for 10-15 minutes until golden brown.
