Description
Flaky Jamaican Curry Chicken Patties feature a golden, buttery crust with a spicy, flavorful chicken filling infused with authentic Jamaican curry powder and aromatic spices. These hand-held patties are a perfect blend of crisp pastry and tender, savory curried chicken, ideal as a snack or light meal.
Ingredients
For the Dough
- 2 1/2 cups organic all-purpose flour
- 1 Tbsp baking powder
- 1 Tbsp curry powder
- 1/2 tsp turmeric powder
- 1/2 tsp dried parsley
- 1/2 tsp dried thyme
- 1/2 cup salted butter, cubed and COLD
- 1/2 cup salted butter, FROZEN and grated, divided
- 1 cup unsweetened almond milk, VERY COLD + 2 Tbsps
For the Filling
- 2 cups cooked shredded chicken
- 1 Tbsp extra virgin olive oil
- 1/2 onion, chopped
- 3 garlic cloves, minced
- 1 Tbsp minced fresh ginger
- 1 scotch bonnet pepper, minced
- 1 tsp sea salt
- 1 tsp allspice
- 1 (14 oz.) can full-fat coconut milk
- 3-4 Tbsps organic chicken stock
- 2 1/2 Tbsps curry powder, divided
- Egg wash (1 egg + 1 tablespoon milk whisked together)
Instructions
- Make the Dough: In a large bowl, whisk together flour, baking powder, curry powder, turmeric, dried parsley, and dried thyme until combined. Add cubed cold butter and half of the grated frozen butter. Using a pastry blender, blend the butter into the dry ingredients until the mixture resembles peas-sized crumbs. Keep the remaining grated butter frozen for later. Pour in the cold almond milk and mix with your hand until the dough is moistened, adding more cold milk tablespoon by tablespoon if needed. Shape into a ball, wrap in plastic, and chill for at least 1 hour.
- Burn the Curry Powder: In a medium skillet over medium-high heat, heat olive oil. Add 1 1/2 tablespoons of curry powder and stir continuously until it darkens to a fragrant deep brown, about 2-3 minutes. This intensifies the curry flavor.
- Make the Filling: In the same skillet, add onions, minced ginger, and garlic and sauté until translucent and fragrant, about 2-3 minutes. Add shredded chicken, remaining 1 tablespoon curry powder, sea salt, allspice, and minced scotch bonnet pepper. Stir well to combine. Pour in coconut milk and chicken stock, bring to a boil, then reduce heat and simmer for 8-10 minutes until the sauce thickens and chicken is tender. Stir occasionally, remove from heat, and let cool completely.
- Prepare Dough for Assembly: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Remove chilled dough and on a lightly floured surface, roll into a medium-sized rectangle. Remove remaining frozen grated butter from freezer and sprinkle generously on the dough. Fold and roll out again three times to create flaky layers, rolling to approximately 3 mm thickness. Cut dough into medium circles (using a small saucepan lid or large biscuit cutter) until all dough is used, taking care not to add too much flour to avoid hardening the crust.
- Assemble Patties: On one half of each circular dough piece, lightly brush with egg wash. On the other half, place about 2 tablespoons of the cooled curry chicken filling. Carefully fold the egg-washed side over the filling to make a half-moon shape. Press edges down gently, crimping with a fork to seal. Place on prepared baking sheet and repeat until all patties are formed.
- Bake Patties: Lightly brush the tops of all patties with remaining egg wash. Bake in preheated oven for 20-25 minutes until golden brown and crispy on the outside.
- Cool and Serve: Remove patties from oven and let cool for a few minutes until safe to handle. Serve warm and enjoy the delicious flaky Jamaican curry chicken patties!
Notes
- Use very cold or frozen butter for the dough to achieve a flaky, layered crust.
- Burning curry powder is key to developing authentic Jamaican curry flavor. Watch closely to avoid burning.
- You can substitute almond milk with whole milk or your favorite plant-based milk, but ensure it is cold when used in dough.
- Do not add excessive flour during rolling to keep the crust tender.
- For milder heat, reduce or omit scotch bonnet pepper.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Snack
- Method: Baking
- Cuisine: Jamaican
