Jamaican Curry Chicken Patties (Printable)
Golden flaky pastry pockets stuffed with aromatic curried chicken — a Jamaican street food classic.
# Ingredient List:
→ Pastry Dough
01 - 2½ cups all-purpose flour
02 - 1 teaspoon 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 (more as needed)
→ Curry Chicken Filling
08 - 2 tablespoons vegetable oil
09 - 1 small onion, finely chopped
10 - 2 cloves garlic, minced
11 - 1 scotch bonnet pepper, seeded and finely chopped (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 potato, peeled and diced
16 - ¾ cup chicken broth
17 - 1 teaspoon fresh thyme leaves
18 - Salt and pepper, to taste
19 - 2 green onions, sliced
20 - ¼ cup coconut milk
→ Assembly
21 - 1 egg, beaten (for egg wash, optional)
# Steps:
01 - In a large bowl, whisk together the flour, salt, turmeric, curry powder, and sugar. Add the cold cubed butter and rub it into the flour mixture using your fingertips until it resembles coarse breadcrumbs. Drizzle in the ice water gradually, mixing until the dough just comes together. Flatten into a disk, wrap tightly in plastic, and refrigerate for at least 30 minutes.
02 - In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until softened, about 3 to 4 minutes. Stir in the minced garlic and scotch bonnet pepper, cooking for another minute until fragrant. Add the curry powder and ground allspice, stirring constantly for 1 minute to toast the spices.
03 - Add the diced chicken to the skillet and brown lightly on all sides. Stir in the diced potato, chicken broth, and fresh thyme leaves. Season with salt and pepper. Cover and simmer for 10 to 12 minutes until the potato is tender and the chicken is cooked through.
04 - Stir in the sliced green onions and coconut milk. Cook uncovered, stirring occasionally, for 5 to 7 minutes 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. On a lightly floured surface, roll out the chilled dough to about ⅛ inch thickness. Cut out 6-inch circles using a bowl or round cutter as a guide. Gather and re-roll scraps as needed.
06 - Spoon 2 to 3 tablespoons of cooled filling onto one half of each dough circle. Fold the dough over to form a half-moon shape and press the edges firmly with a fork to seal. Arrange the patties on a parchment-lined baking sheet.
07 - Brush the tops of the patties with beaten egg for a golden finish if desired. Bake for 25 to 30 minutes until the pastry is deep golden brown and crisp. Let cool slightly before serving warm.
# Expert Tips:
01 -
- The turmeric stained pastry shatters into golden shards and people will actually gasp when they break one open.
- These freeze beautifully so you can make a double batch and have instant street food magic on demand any night of the week.
02 -
- If the filling is even slightly warm when you enclose it the butter in your pastry will soften and you will lose every bit of flakiness you worked for.
- The coconut milk quantity seems small but it is intentional because too much liquid turns the filling into soup and your patties into sad ruptured dumplings.
03 -
- Roll the dough between two sheets of parchment paper to avoid adding extra flour which can make the pastry tough.
- A tablespoon of white vinegar in the ice water tenderizes the dough and makes it easier to roll without shrinking.