Chicken and sweetcorn halfmoons

I used to love when it was Eid, my gran used to make tons and tons of these.

No one could ever make it as good as she did. I finally came across her recipe and I tried it out.


This recipes makes roughly 5 dozen and the left over raw halfmoons, can be frozen until you have a craving for them.



  • 500g x cubed chicken fillets.
  • 1 x onion chopped.
  • 1 x tsp salt.
  • ½ x tsp black pepper.
  • 1 x tsp jeera seeds.
  • 2 x tsp ginger and garlic paste.
  • 1 x cup raw sweetcorn kernels.
  • 1 x tbsp. corn flour.
  • ½ x cup cream.
  • Handful of chopped coriander.



  • Heat some oil in a pot.
  • Add the onions and saute till transparent.
  • Add the cubed chicken fillets and cook on a low heat until almost cooked through.
  • Add salt and sweet corn, allow to cook for 5 minutes.
  • Add the spices and cook for 5 minutes.
  • In a bowl, mix the milk and the corn flour.
  • Add this cream mixture to the chicken pot and stir well.
  • Cook on a medium heat until mixture becomes stickish and dry.
  • Remove from heat and add chopped coriander , mix and allow to cool.

Ingredients for dough:

  • 4 x cups tap water.
  • 4 x tbsp. rama margarine.
  • 4 x cups cake flour.
  • 4 x tsp baking powder.


  • Bring the water and margarine to a boil.
  • Add the cake flour and baking powder.
  • Mix well and remove from heat.
  • Allow to cool and knead into a smooth dough.
  • Roll out on a floured surface and cut into rounds.
  • Add the filling in the center and using your index finger, dab water around the edges of the round.
  • Fold over and seal the edges.
  • Dip in a mixture of beated egg and then roll in toasted bread crumbs.
  • Deep fry in hot oil and enough.

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