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Flaky Jamaican Curry Chicken Patties Recipe

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3.9 from 67 reviews

Experience the authentic flavors of Jamaica with these flaky Jamaican curry chicken patties. Featuring a golden, buttery crust spiced with curry and turmeric, and a savory filling of tender shredded chicken simmered in fragrant coconut milk and Jamaican spices, these patties make a perfect snack or meal. The recipe combines traditional Caribbean seasonings with a flaky pastry that melts in your mouth.

Ingredients

Crust:

  • 2 ½ cups organic all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon curry powder (preferably Jamaican curry powder)
  • ½ teaspoon turmeric powder
  • ½ teaspoon dried parsley
  • ½ teaspoon dried thyme
  • ½ cup salted butter, cubed and cold
  • ½ cup salted butter, frozen, grated, and divided
  • 1 cup unsweetened almond milk, very cold
  • 2 tablespoons unsweetened almond milk, very cold

Curry Chicken Filling:

  • 2 cups cooked shredded chicken
  • 1 tablespoon extra virgin olive oil
  • ½ onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 1 scotch bonnet pepper, minced
  • 1 teaspoon sea salt
  • 1 teaspoon allspice
  • 1 (14 oz) can full-fat coconut milk
  • 3-4 tablespoons organic chicken stock
  • 2 ½ tablespoons curry powder, divided

Other:

  • Egg wash (1 egg + 1 tablespoon milk whisked together)

Instructions

  1. Prepare the crust dry ingredients: In a large mixing bowl, combine the organic all-purpose flour, baking powder, curry powder, turmeric powder, dried parsley, and dried thyme. These spices give the crust its characteristic flavor and color, so mix thoroughly to ensure even distribution.
  2. Incorporate the butter: Add the cold cubed salted butter and half of the grated frozen salted butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces, which will create the flaky texture.
  3. Add the cold almond milk: Pour in 1 cup of very cold unsweetened almond milk and 2 additional tablespoons, gradually mixing to bring the dough together. Avoid overworking the dough; it should be just combined and slightly sticky. Wrap the dough in plastic and refrigerate for at least 30 minutes to chill.
  4. Prepare the curry chicken filling: Heat the olive oil in a skillet over medium heat. Sauté the chopped onion until translucent, about 3-4 minutes. Add the minced garlic, ginger, and scotch bonnet pepper, cooking for another 2 minutes until fragrant.
  5. Spice the filling: Stir in the sea salt, allspice, and 1 ½ tablespoons of curry powder (half of the 2 ½ tablespoons used for filling). Cook the spices briefly to bloom their flavors, about 1 minute.
  6. Add liquids and chicken: Pour in the full-fat coconut milk and chicken stock, stirring to combine. Bring the mixture to a simmer and let it reduce slightly, about 5-7 minutes, until sauce thickens. Add the cooked shredded chicken and remaining 1 tablespoon curry powder, mixing well to coat the chicken evenly. Cook for another 3-5 minutes to meld flavors. Remove from heat and allow to cool.
  7. Roll out the dough: On a lightly floured surface, roll chilled dough to about 1/8 inch thick. Use a round cutter or bowl about 5 inches in diameter to cut dough circles for patties.
  8. Assemble the patties: Place a generous tablespoon of cooled curry chicken filling in the center of each dough circle. Brush the edges with a little water, fold the dough over to create a half-moon shape, and press edges firmly with a fork to seal well.
  9. Apply frozen butter and egg wash: Place a few small shavings of the remaining frozen grated butter on top of each patty for extra flakiness. Brush the tops with the prepared egg wash to give a golden, glossy finish.
  10. Bake the patties: Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper and place patties spaced evenly apart. Bake for 18-22 minutes, or until golden brown and crisp. Allow to cool slightly before serving to enjoy the perfect flaky texture and richly spiced filling.

Notes

  • Use very cold butter and almond milk to ensure a flaky crust. The cold frozen butter pieces added on top add extra layers of flakiness.
  • For authentic flavor, opt for Jamaican curry powder and avoid overheating it in cooking, which can cause bitterness—see FAQ tips in original recipe source.
  • Scotch bonnet pepper is very spicy; adjust the amount to your heat preference or substitute with milder peppers.
  • You can substitute almond milk with whole milk or other plant-based milks as preferred.
  • The egg wash creates a golden glossy finish but can be omitted for a vegan alternative if using vegan substitutes for the crust.

Find it online: https://recipethrive.com/flaky-jamaican-curry-chicken-patties-recipe/