In a small bowl, combine flour, salt and oil until the mixture resembles breadcrumbs. Gradually stir in water until the dough is smooth. Turn onto a lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes. Cover the dough and let it rest for 30 minutes.

While the dough rests, heat oil in a large skillet over medium heat. Add onion and potato, and cook until the potato is almost tender, about 5 to 7 minutes. Stir in curry powder, garlic, ginger, cumin, coriander and cayenne; cook for 2 more minutes. Add the ground chicken and cook until no longer pink and the potatoes are tender, breaking up the chicken as it cooks. Stir in the peas and salt, then remove from heat.

Divide the dough into eight pieces. Roll one piece into a 9x6-inch oval, then cut it in half. Moisten the straight edge of each half with water, form a cone by bringing one corner to meet the other and pinch the seam to seal. Fill with about two tablespoons of the chicken mixture. Moisten the curved edge with water, fold over the filling and press the seam to seal. Repeat with the remaining dough and filling.

Heat oil in an electric skillet or deep fryer to 375°F. Fry the samosas in batches, cooking until golden brown, about 2 to 3 minutes per side. Drain on paper towels and serve warm with chutney if desired. Editor's Tip: For a lighter version, try baking the samosas at 375°F for 20 to 25 minutes, flipping halfway through, until golden and crisp.