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Flaky Jamaican Curry Chicken Patties

Ultimate Flaky Jamaican Curry Chicken Patties You’ll Love

These Flaky Jamaican Curry Chicken Patties feature a buttery crust filled with rich, aromatic curry chicken, perfect for snacks or breakfast.
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Prep Time 1 hour
Cook Time 25 minutes
Chilling Time 1 hour
Total Time 2 hours 25 minutes
Servings: 12 patties
Course: Chicken
Cuisine: Jamaican
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 3 cups Organic All-Purpose Flour Substitute with gluten-free flour for a gluten-free version
  • 1 tbsp Baking Powder No substitutions needed
  • 1 tbsp Curry Powder Use Jamaican curry for authenticity
  • 1 tsp Turmeric Powder Optional but recommended
  • 1 tbsp Dried Parsley Fresh herbs can be substituted
  • 1 tbsp Dried Thyme Fresh herbs can be substituted
  • ½ cup Salted Butter Cubed and grated for flakiness
  • ½ cup Almond Milk Use any plant-based milk as a substitute
For the Filling
  • 2 cups Cooked Shredded Chicken Use rotisserie chicken for convenience
  • 2 tbsp Extra Virgin Olive Oil Can substitute with other oils
  • 1 medium Onion
  • 2 cloves Garlic
  • 1 tbsp Fresh Ginger Grated
  • 1 number Scotch Bonnet Pepper Adjust to taste
  • 1 tsp Sea Salt Regular salt can substitute
  • 1 tsp Allspice
  • 1 cup Full-Fat Coconut Milk Light coconut milk can be used for fewer calories
  • 1 cup Organic Chicken Stock Substitute with vegetable stock for vegetarian option
For Assembly
  • 1 number Egg For the egg wash
  • 1 tbsp Milk For the egg wash; almond milk can be used for vegan version

Equipment

  • mixing bowl
  • Skillet
  • baking sheet
  • plastic wrap

Method
 

Prepare the Dough
  1. Combine organic all-purpose flour, baking powder, curry powder, turmeric, dried parsley, and thyme in a mixing bowl.
  2. Blend in cubed and grated salted butter until the mixture resembles coarse crumbs.
  3. Gradually mix in almond milk until the dough is just moistened.
  4. Shape the dough into a ball, wrap in plastic, and chill in the refrigerator for 1 hour.
Make the Filling
  1. Heat extra virgin olive oil in a skillet over medium heat.
  2. Add curry powder, 'burning' it for about 2-3 minutes to enhance flavor.
  3. Sauté diced onion, minced garlic, and grated fresh ginger until the onion is translucent.
  4. Stir in cooked shredded chicken, remaining curry powder, sea salt, and allspice.
  5. Mix in full-fat coconut milk and organic chicken stock, simmering for approximately 10-15 minutes until thickened.
  6. Allow to cool completely.
Assemble Patties
  1. Preheat the oven to 375°F (190°C) and roll out the chilled dough on a lightly floured surface.
  2. Sprinkle in the remaining grated butter while folding and rolling to ensure flakiness.
  3. Cut the rolled dough into 4-5 inch circles.
  4. Place a spoonful of filling in the center, fold over, and press the edges together to seal.
  5. Brush the tops with an egg wash for a golden finish.
Bake Patties
  1. Line a baking sheet with parchment paper and arrange the sealed patties on it.
  2. Bake for 20-25 minutes until golden brown.
  3. Allow to cool slightly before serving.

Notes

Leftover patties can be stored in the fridge for up to 3 days or frozen post-baking for later enjoyment.