Jamaican Curry Chicken Pot Pie with Plantain Crust
Jamaican Curry Chicken Pot Pie with Plantain Crust
Ingredients
For the Plantain Crust
- 3 cups all-purpose flour
- 1/2 tablespoon salt
- 1 tablespoon baking powder
- 1/2 cup coconut sugar
- 1 large egg
- 1 ripe plantain, mashed
- 1/2 cup lard, cold, cut into small pieces
- 1/4 teaspoon yellow food coloring, as needed, for color
- 1/4 cup cold water, as needed
For the Curry Chicken Filling
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon Jamaican all-purpose seasoning
- 1 tablespoon smoked curry powder
- 1 tablespoon mild curry powder
- 1/2 teaspoon ground thyme
- 1 tablespoon dried herb blend, (e.g., Caribbean green seasoning blend)
- 1 green bell pepper, chopped
- 1 yellow onion, chopped
- 2 carrots, sliced
- 2 scallions, chopped
- 3 cloves garlic, minced
- 3 fresh thyme sprigs
- 1/4 cup water, for deglazing
- 1 can full-fat coconut milk, 13.5 ounce
- 1 cup chicken broth
- 2 Yukon Gold potatoes, medium, peeled and cubed
For Assembly
- 1 large egg, for egg wash
- 1 tablespoon water, for egg wash
Instructions
- 1
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.
⏱️ 10 min
- 2
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.
⏱️ 15 min
- 3
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.
⏱️ 10 min
- 4
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.
⏱️ 10 min
- 5
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.
⏱️ 7 min
- 6
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.
⏱️ 65 min
- 7
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.
⏱️ 30 min
- 8
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.
⏱️ 15 min•🌡️ 375
- 9
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.
⏱️ 10 min
- 10
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.
⏱️ 5 min
- 11
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.
⏱️ 45 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Jamaican Curry Chicken Pot Pie with Plantain Crust
Ingredients
For the Plantain Crust
- 3 cups all-purpose flour
- 1/2 tablespoon salt
- 1 tablespoon baking powder
- 1/2 cup coconut sugar
- 1 large egg
- 1 ripe plantain, mashed
- 1/2 cup lard, cold, cut into small pieces
- 1/4 teaspoon yellow food coloring, as needed, for color
- 1/4 cup cold water, as needed
For the Curry Chicken Filling
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon Jamaican all-purpose seasoning
- 1 tablespoon smoked curry powder
- 1 tablespoon mild curry powder
- 1/2 teaspoon ground thyme
- 1 tablespoon dried herb blend, (e.g., Caribbean green seasoning blend)
- 1 green bell pepper, chopped
- 1 yellow onion, chopped
- 2 carrots, sliced
- 2 scallions, chopped
- 3 cloves garlic, minced
- 3 fresh thyme sprigs
- 1/4 cup water, for deglazing
- 1 can full-fat coconut milk, 13.5 ounce
- 1 cup chicken broth
- 2 Yukon Gold potatoes, medium, peeled and cubed
For Assembly
- 1 large egg, for egg wash
- 1 tablespoon water, for egg wash
Instructions
- 1
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.
⏱️ 10 min - 2
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.
⏱️ 15 min - 3
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.
⏱️ 10 min - 4
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.
⏱️ 10 min - 5
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.
⏱️ 7 min - 6
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.
⏱️ 65 min - 7
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.
⏱️ 30 min - 8
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.
⏱️ 15 min•🌡️ 375 - 9
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.
⏱️ 10 min - 10
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.
⏱️ 5 min - 11
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.
⏱️ 45 min•🌡️ 375