Jamaican Curry Chicken Patties

Name: Jamaican Curry Chicken Patties
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 patties
Ingredients: 2 cups cooked chicken, shredded; 1 tablespoon curry powder; 1 teaspoon allspice; 1/2 teaspoon ground black pepper; 1/2 teaspoon salt; 1/4 cup green onions, chopped; 1/2 cup bell pepper, diced; 1 tablespoon fresh thyme, chopped; 2 cups all-purpose flour; 1/2 cup whole wheat flour; 1/2 teaspoon salt; 1/2 cup cold butter, cubed; 5-7 tablespoons cold water; Vegetable oil

Highlighted under: Globetrotter Food Guide

I absolutely love making Jamaican Curry Chicken Patties in my kitchen. The aroma of curry spices wafting through my home is simply irresistible. Each bite bursts with flavor, combining juicy chicken with a blend of spices that transports me straight to the sunny shores of Jamaica. The flaky pastry adds a delightful texture and crunch. These patties are perfect for gatherings or even as a satisfying snack for myself - I just can’t resist one more!

Created by

Ella

Last updated on 2026-01-05T19:06:28.846Z

When I first tried Jamaican Curry Chicken Patties, I was instantly hooked by the vibrant flavors. The secret is in the spice blend - using fresh thyme and allspice elevates the dish, making it truly authentic. I also found that marinating the chicken overnight allows the flavors to meld beautifully, creating a rich flavor that’s hard to beat.

While making the pastry, I experimented with different flours and found that a mixture of all-purpose and whole wheat flour gave the crust the right balance of flakiness and nutrition. The best part is watching friends and family enjoy these patties, as they can't resist going for seconds!

        Why You'll Love This Recipe
        Irresistibly flaky pastry that's easy to make and handle
Juicy and flavorful chicken filling with a hint of exotic spices
Perfect for parties, picnics, or a fun weeknight dinner

      

Mastering the Flaky Pastry

Creating the perfect flaky pastry for your Jamaican Curry Chicken Patties is all about handling the butter properly. Start with cold butter, cutting it into the flour mixture until it resembles coarse crumbs. This process is crucial because the cold butter creates steam when baking or frying, leading to that desired flakiness. Remember to be gentle while mixing; overworking the dough can lead to a tough texture.

When adding water to the dough mixture, do so gradually, about one tablespoon at a time. You want to moisten just enough for the dough to come together without becoming sticky. If you live in a humid climate, you might need to adjust the flour by adding a tablespoon more, ensuring the pastry remains easy to manage. A properly kneaded dough should be smooth but not sticky.

Perfecting the Filling

The chicken filling for these patties is where the magic happens. Using leftover cooked chicken not only saves time but also keeps the dish economical. As you mix the shredded meat with spices and vegetables, make sure the flavors meld well. A tip I love to share is to let the filling sit for a bit; this allows the spices to fully integrate, ensuring every bite is packed with flavor.

When preparing your vegetables, feel free to customize! If you don’t have green onions, try using finely chopped onions or shallots for a slightly different taste. You could even add diced jalapeños for a spicy kick, if that's your preference. Just remember to chop everything finely to ensure even cooking and a balanced flavor distribution throughout each patty.

Frying vs. Baking

Frying the patties gives them a golden, crispy exterior that’s incredibly satisfying. Heat your vegetable oil to about 350°F (175°C) for optimal frying. A good test is to drop a small piece of dough into the oil; if it sizzles right away, you're ready to fry. Cook in small batches, letting the patties fry for 3-4 minutes on each side until they're golden brown, as this will help maintain a steady oil temperature for even cooking.

If you're looking for a lighter alternative, you can also bake the patties. Preheat your oven to 375°F (190°C), and place the assembled patties on a baking sheet lined with parchment paper. Brush the tops with a beaten egg for a beautiful golden finish. Bake for 20-25 minutes or until they are puffed and golden. Baking will yield a less oily result while still being delicious.

Ingredients

For the Chicken Filling

2 cups cooked chicken, shredded
1 tablespoon curry powder
1 teaspoon allspice
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 cup green onions, chopped
1/2 cup bell pepper, diced
1 tablespoon fresh thyme, chopped

For the Pastry

2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1/2 cup cold butter, cubed
5-7 tablespoons cold water

For Frying

Vegetable oil

Instructions

Make the Pastry

In a large bowl, mix the flours and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add water, stirring until the dough comes together.

Wrap in plastic wrap and refrigerate for at least 30 minutes.

Prepare the Filling

In a bowl, mix the shredded chicken with curry powder, allspice, black pepper, salt, green onions, bell pepper, and thyme. Ensure everything is evenly combined.

Assemble the Patties

Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut into circles. Place a spoonful of the chicken filling in the center of each circle, fold over, and crimp the edges to seal.

Fry the Patties

Heat vegetable oil in a frying pan over medium heat. Fry the patties, a few at a time, until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.

Serve and Enjoy!

Let the patties cool slightly before serving. Enjoy them warm as a tasty snack or appetizer!

Pro Tips

For an extra kick, add chopped Scotch bonnet pepper to the chicken filling. If you prefer a healthier option, bake the patties at 375°F (190°C) for 20-25 minutes until golden.

Make-Ahead and Storage

You can definitely prepare these patties in advance, which makes them perfect for busy schedules. Assemble your patties, but don’t fry them right away. Instead, place them in a single layer on a baking sheet and freeze them. Once frozen solid, transfer to a resealable plastic bag, storing them for up to three months. This way, you can fry up a few at a time whenever a craving strikes.

If you have leftover cooked patties, they can be stored in the refrigerator for up to three days. Reheat them in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. This helps to retain their crispiness, unlike microwaving, which may lead to a soggy crust.

Serving Suggestions

These Jamaican Curry Chicken Patties are wonderful on their own but can be enhanced with accompaniments. Consider serving them with a tangy mango chutney or a cooling yogurt dip, which complements the spices in the chicken perfectly. You could also pair them with a light salad for a refreshing contrast to the rich filling.

For a more substantial meal, serve the patties alongside rice and peas, which brings a traditional Jamaican element to your dish. This combination not only looks appealing on the plate but also enhances the overall flavor experience, making it a satisfying feast for your guests.

Troubleshooting Common Issues

If your dough feels tough after refrigeration, it might be due to overworking or too much flour. You can add a small amount of cold water or knead it gently to soften it up before rolling. Always let the dough rest to allow its gluten to relax for easier handling.

When frying, if the patties burst open or lose filling, it could mean the dough was too thin or not sealed properly. Ensure you crimp the edges well, sealing them tightly. A small amount of flour dusted on the edges before folding can help in securing the seal effectively.

Questions About Recipes

→ Can I use store-bought pastry instead of making my own?

Yes, store-bought pastry works well and saves time!

→ What other fillings can I use?

Feel free to experiment with vegetarian options or different meats like beef or lamb.

→ Can I freeze these patties?

Absolutely! Freeze them before frying, and when ready to eat, fry directly from frozen.

→ How do I ensure the pastry stays flaky?

Keep everything cold during preparation, and don’t overwork the dough to maintain flakiness.