Loading...

Prepare the Plantain Crust: In a large bowl, whisk together the all-purpose flour, salt, baking powder, and coconut sugar. Add the cold lard pieces and cut into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs.

In a separate small bowl, whisk the large egg, mashed plantain, and yellow food coloring. Add this wet mixture to the dry ingredients. Gradually add cold water, 1 tablespoon at a time, mixing until a cohesive dough forms. Do not overmix. Knead lightly on a floured surface for 1-2 minutes until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Prepare the Curry Chicken Filling: In a large bowl, combine the chicken pieces with 1 tablespoon of olive oil, salt, black pepper, Jamaican all-purpose seasoning, smoked curry powder, mild curry powder, ground thyme, and dried herb blend. Mix well to ensure chicken is evenly coated.

Heat the remaining 1 tablespoon of olive oil in a large Dutch oven or pot over medium-high heat. Add a pinch of curry powder to the hot oil for extra flavor. Brown the seasoned chicken pieces in batches, about 2-3 minutes per side, until lightly golden. Remove chicken from the pot and set aside.

Reduce heat to medium. Add the chopped green bell pepper, yellow onion, sliced carrots, chopped scallions, minced garlic, and fresh thyme sprigs to the pot. Sauté for 5-7 minutes until vegetables soften.

Pour in the 1/4 cup of water to deglaze the pot, scraping up any browned bits from the bottom. Return the browned chicken to the pot. Stir in the full-fat coconut milk and chicken broth. Bring the mixture to a simmer, then reduce heat to low, cover, and let it simmer for 60 minutes, allowing the flavors to meld and chicken to become tender.

Add the cubed Yukon Gold potatoes to the simmering curry. Continue to simmer, covered, for an additional 30 minutes, or until the potatoes are tender.

Preheat your oven to 375°F. Divide the chilled plantain dough into 8 equal portions (4 for bottoms, 4 for tops). On a lightly floured surface, roll out 4 portions of dough into circles large enough to line your individual baking dishes or ramekins. Press the dough firmly into the bottom and up the sides of each dish.

Spoon the cooked curry chicken and vegetable filling into the dough-lined dishes, filling them generously. Roll out the remaining 4 portions of dough to create top crusts. Place a top crust over each filled pot pie, sealing the edges by crimping or pressing with a fork.

Cut a few small slits into the top crust of each pot pie to allow steam to escape during baking. In a small bowl, whisk together the remaining large egg and 1 tablespoon of water to create an egg wash. Brush the tops of the pot pies with the egg wash for a golden-brown finish.

Place the pot pies on a baking sheet and bake for 40-45 minutes, or until the crust is golden brown and flaky. Let cool for a few minutes before serving.


Prepare the Plantain Crust: In a large bowl, whisk together the all-purpose flour, salt, baking powder, and coconut sugar. Add the cold lard pieces and cut into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs.

In a separate small bowl, whisk the large egg, mashed plantain, and yellow food coloring. Add this wet mixture to the dry ingredients. Gradually add cold water, 1 tablespoon at a time, mixing until a cohesive dough forms. Do not overmix. Knead lightly on a floured surface for 1-2 minutes until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Prepare the Curry Chicken Filling: In a large bowl, combine the chicken pieces with 1 tablespoon of olive oil, salt, black pepper, Jamaican all-purpose seasoning, smoked curry powder, mild curry powder, ground thyme, and dried herb blend. Mix well to ensure chicken is evenly coated.

Heat the remaining 1 tablespoon of olive oil in a large Dutch oven or pot over medium-high heat. Add a pinch of curry powder to the hot oil for extra flavor. Brown the seasoned chicken pieces in batches, about 2-3 minutes per side, until lightly golden. Remove chicken from the pot and set aside.

Reduce heat to medium. Add the chopped green bell pepper, yellow onion, sliced carrots, chopped scallions, minced garlic, and fresh thyme sprigs to the pot. Sauté for 5-7 minutes until vegetables soften.

Pour in the 1/4 cup of water to deglaze the pot, scraping up any browned bits from the bottom. Return the browned chicken to the pot. Stir in the full-fat coconut milk and chicken broth. Bring the mixture to a simmer, then reduce heat to low, cover, and let it simmer for 60 minutes, allowing the flavors to meld and chicken to become tender.

Add the cubed Yukon Gold potatoes to the simmering curry. Continue to simmer, covered, for an additional 30 minutes, or until the potatoes are tender.

Preheat your oven to 375°F. Divide the chilled plantain dough into 8 equal portions (4 for bottoms, 4 for tops). On a lightly floured surface, roll out 4 portions of dough into circles large enough to line your individual baking dishes or ramekins. Press the dough firmly into the bottom and up the sides of each dish.

Spoon the cooked curry chicken and vegetable filling into the dough-lined dishes, filling them generously. Roll out the remaining 4 portions of dough to create top crusts. Place a top crust over each filled pot pie, sealing the edges by crimping or pressing with a fork.

Cut a few small slits into the top crust of each pot pie to allow steam to escape during baking. In a small bowl, whisk together the remaining large egg and 1 tablespoon of water to create an egg wash. Brush the tops of the pot pies with the egg wash for a golden-brown finish.

Place the pot pies on a baking sheet and bake for 40-45 minutes, or until the crust is golden brown and flaky. Let cool for a few minutes before serving.
