Flaky Jamaican Curry Chicken Patties

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Flaky Jamaican Curry Chicken Patties

There's nothing as delicious as homemade Flaky Jamaican Curry Chicken Patties---the authentic way! A true family favorite that is easy to make, comes with amazing tips for perfection, and makes for a fun baking experience for everyone who enjoys curry flavor.

Prep Time1

Cook Time35

Total Time1 35

Course: Appetizer, Main Course

Keyword: appetizer, baked, chicken, curry, dinner, family-friendly, flaky, Jamaican, kid-friendly, lunch, patties, shredded chicken, snack, snacks

Servings: Patties

Calories: 233kcal

Author: Shanika

Ingredients

CRUST:

2 ½ cups organic all-purpose flour
1 tablespoon baking powder
1 tablespoon curry powder (For authenticity, it's great to use Jamaican curry; See the FAQ section for 'burning the curry' tip)
½ teaspoon turmeric powder
½ teaspoon dried parsley
½ teaspoon dried thyme
½ cup salted butter, cubed + COLD (See Notes!)
½ cup salted butter, FROZEN + grated + divided (Ensure that butter is still VERY COLD)
1 cup unsweetened Almond milk, VERY COLD + 2 Tbsps! (You can use whole milk or your fave plant-based milk!)

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 Tbsps organic chicken stock
2 ½ Tbsps curry powder, divided

OTHER:

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

US Customary - Metric

Instructions

TO MAKE THE CRUST:

In a large bowl, add the flour, baking powder, curry powder, turmeric, parsley, and thyme, whisking them all together until combined.
Add the cubed butter + only ½ the amount of the grated butter and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly. NOTE: You'll be saving the remaining grated butter for later. Be sure to place it back in the freezer covered!
Pour the COLD milk and stir (working it together with one hand) until the dry ingredients are moistened. NOTE: If the ingredients feels a little too dry, add 1 tablespoon additional COLD milk at a time, until it’s moistened BUT not too wet!
Now, shape the dough into a ball and wrap it in plastic wrap and flatten it slightly and chill for at least 1 hour. NOTE: The dough will look rather light yellow in color. It will darken and become a beautiful golden color once baked.

BURN THE CURRY POWDER:

If using authentic Jamaican curry powder, it's super important to first "burn" your powder. SEE NOTES FOR MORE.
In a medium skillet over medium-high heat, add the olive oil and once fully heated, add 1 ½ Tbsps of curry powder. Stir curry powder in oil and let it sit until it becomes a dark brown and becomes fragrant, about 2-3 minutes.

MAKE THE FILLING:

In the same skillet, add the chopped onions, minced ginger, and garlic, sautéing until fragrant and translucent, about 2-3 minutes.
Add the shredded chicken, remaining 1 tablespoon of curry powder, salt, allspice, and minced scotch bonnet pepper, stirring everything together until combined.
Pour in the coconut milk and chicken stock, stirring until combined. Let the mixture boil for a minute or so before reducing the heat to simmer for about 8-10 minutes or until sauce thickens and the chicken is tender and drenched in the thickened sauce, stirring occasionally. Remove from heat once done and let it cool completely.

ASSEMBLY:

In the meantime, preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
Once chilled, remove the dough from the refrigerator and place on a lightly floured surface, rolling it out into a medium rectangle. Remove the remaining grated butter from the freezer and generously sprinkle atop rolled out dough. Fold dough and roll out again. Then fold again and roll out for the final time until it's a large rectangle (about 3 mm thick). Cut into medium circles (I use a small saucepan cover or a large biscuit cutter---for a smaller patties), until all dough it used. NOTE: Don't add too much flour so that the crust dough doesn't get hardened.
On one half of the circular dough, lightly brush egg wash to ensure that they close together best! On the other half of the dough, add 2 Tbsps or so of the curry chicken filling and carefully bend the egg washed half over onto the side with the curry chicken filling (creating a half moon shape). Gently press the edges down and using a fork, carefully “crimping” around the edges and place patty onto the baking sheet. Repeat until all patties are made.

BAKE THE PATTIES:

Lightly brush all the patties with remaining egg wash and bake in the oven 20-25 minutes, until golden brown and the crust looks crispy.
Once done, remove from the oven and let them cool for a few minutes until it's cool enough to handle. Enjoy!
Bon Appetit!

Notes

STORAGE: See FAQ Section!
FREEZE: See FAQ Section!
TURMERIC: While adding turmeric is optional, it definitely has benefits: powerful medicinal properties, natural anti-inflammatory ingredient, increases antioxidant activity in the body, and more.
BURNING THE CURRY POWDER: See FAQ!
MAKE AHEAD OPTION: See Post!
FOOD PROCESSOR FOR CRUST: If using a food processor to incorporate milk to flour/butter mixture, ONLY ADD ¼ cup of milk AT A TIME to your dough, keeping it on “pulse” to avoid the dough from breaking down too much and it becoming “watery”. With this method, you may not need the entire 1 cup of almond milk.
GRATED + CUBED BUTTER: To create a beautifully crumbly and flaky crust, I suggest grating 1 stick of butter and cutting the second stick into cubes. To grate your butter, add the 1 stick to a freezer for 15 minutes. Remove from freezer and using a grater, grate into pieces.
SALTED VS. UNSALTED BUTTER: You can always substitute the salted butter with unsalted butter. When doing so, just add ½ teaspoon salt to dry ingredients for crust.
BURNING THE CURRY POWDER: When using Jamaican curry powder, it's important to burn the powder first to avoid digestive issues for some people because of it's potency. In addition, the "burning" process releases better flavor + color.

Nutrition