Jamaican Curry Chicken Patties (Print Version)
Golden flaky pastry filled with aromatic curried chicken and potato, a Jamaican street-food favorite.
# Recipe Ingredients:
→ For the Pastry
01 - 2½ cups all-purpose flour
02 - 1 teaspoon kosher salt
03 - 1 teaspoon ground turmeric
04 - 1 teaspoon curry powder
05 - 1 tablespoon granulated sugar
06 - 1 cup cold unsalted butter, cubed
07 - ½ cup ice water, plus more as needed
→ For the Curry Chicken Filling
08 - 2 tablespoons vegetable oil
09 - 1 small yellow onion, finely chopped
10 - 2 cloves garlic, minced
11 - 1 scotch bonnet pepper, seeded and finely chopped (optional, adjust to taste)
12 - 2 teaspoons Jamaican curry powder
13 - ½ teaspoon ground allspice
14 - 14 oz boneless, skinless chicken thighs, diced small
15 - 1 small Yukon Gold potato, peeled and diced
16 - ¾ cup chicken broth
17 - 1 teaspoon fresh thyme leaves
18 - Kosher salt and freshly ground black pepper, to taste
19 - 2 scallions, thinly sliced
20 - ¼ cup coconut milk
→ For Assembly
21 - 1 large egg, beaten (for egg wash, optional)
# Directions:
01 - In a large mixing bowl, whisk together the flour, salt, turmeric, curry powder, and sugar. Add the cold cubed butter and rub it into the dry ingredients using your fingertips until the mixture resembles coarse breadcrumbs. Drizzle in the ice water a little at a time, mixing gently until the dough just comes together. Flatten into a disk, wrap tightly in plastic, and refrigerate for at least 30 minutes.
02 - Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 3 to 4 minutes. Stir in the minced garlic and scotch bonnet pepper, cooking for another 30 seconds until fragrant.
03 - Add the diced chicken thighs to the skillet and brown lightly on all sides. Sprinkle in the Jamaican curry powder and ground allspice, stirring to coat the chicken evenly. Cook for 1 minute until the spices are fragrant. Add the diced potato, chicken broth, and thyme leaves. Season generously with salt and pepper. Cover the skillet, reduce the heat to medium-low, and simmer for 10 to 12 minutes until the potato is tender and the chicken is cooked through.
04 - Stir in the sliced scallions and coconut milk. Continue cooking uncovered for 5 to 7 minutes, stirring occasionally, until the mixture thickens and most of the liquid has evaporated. Remove from heat and let the filling cool completely before assembling.
05 - Preheat the oven to 400°F. Line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough to about ⅛ inch thickness. Using a 6-inch round cutter or bowl as a guide, cut out as many circles as possible, re-rolling scraps as needed.
06 - Spoon 2 to 3 tablespoons of the cooled filling onto one half of each dough circle. Fold the other half over to form a half-moon shape. Press the edges together firmly and crimp with a fork to seal. Transfer each patty to the prepared baking sheet.
07 - Brush the tops of the patties with the beaten egg wash for a golden, glossy finish, if desired. Bake on the middle rack for 25 to 30 minutes, or until the pastry is deep golden brown and crisp.
08 - Remove from the oven and let the patties cool on the baking sheet for 5 minutes before serving. Best enjoyed warm.
# Expert Advice:
01 -
- The turmeric stained pastry dough is genuinely fun to make and looks stunning before it even hits the oven.
- That moment when the filling thickens with coconut milk and smells like a Caribbean kitchen is pure magic.
- They freeze beautifully, so you can bake a batch and have golden snacks ready for weeks.
02 -
- The filling must be completely cool before you try to seal it inside the dough, or the butter will melt and the layers will vanish.
- Do not overwork the dough when bringing it together, since every extra squeeze destroys the flaky layers you are trying to build.
- Scotch bonnet heat builds over time, so taste the filling before you add the full amount if you are sensitive to spice.
03 -
- Roll the dough out between two sheets of parchment paper to avoid adding extra flour that can toughen the pastry.
- A half cup measure or small bowl makes a perfect six inch cutter if you do not have a round cutter that size.