Chicken breast meat (chopped)
Salt and black pepper
5 oz margarine
1. Add oil into a fry pan and fry the onions until it turns a yellowish brown. Take care not to burn the onions.
2. Mix the curry powder and chili powder together with a little bit of water.
4. Add the chicken, fry till almost cooked. Add a little bit of water if the mixture is too dry.
4. Put the filling into the centre of the skin, then fold the skin into two to make a semicircle and crim tightly at the edges. Be gentle and careful not to break the skin.