🍗 Caribbean Coconut Chicken Patties 🥥🥧
A fusion of tender chicken, aromatic spices, and rich coconut wrapped in a golden, flaky pastry shell. These Caribbean coconut chicken patties are packed with flavor and make for a perfect handheld treat.
🛒 Ingredients
For the Chicken Filling:
1 lb (450g) boneless, skinless chicken breasts or thighs, finely chopped or shredded 🍗
1 tbsp coconut oil 🥥
1 small onion, finely chopped 🧅
2 cloves garlic, minced 🧄
1 small bell pepper, finely chopped 🌶️
1 tsp ground cumin
1 tsp ground coriander
1 tsp curry powder 🌿
1/2 tsp ground turmeric
1/4 tsp ground cinnamon (optional, for a warm flavor)
1/2 cup shredded coconut 🥥
1/2 cup chicken broth or water
1 tbsp soy sauce or coconut aminos
Salt and pepper to taste 🧂
1–2 tbsp lime juice 🍋
1/4 cup fresh cilantro, chopped 🌿
For the Pastry:
2 cups all-purpose flour (or gluten-free flour for a gluten-free version)
1/2 cup cold coconut oil or butter 🥥🧈
1/4 cup ice-cold water (plus more as needed)
1/2 tsp salt 🧂
1 egg (for egg wash, optional) 🥚
🔥 Instructions
1. Prepare the Chicken Filling:
Heat coconut oil in a large skillet over medium heat.
Add the chopped onion, bell pepper, and garlic. Sauté until softened, about 3–4 minutes.
Add the finely chopped or shredded chicken to the pan. Stir in the cumin, coriander, curry powder, turmeric, cinnamon (if using), and season with salt and pepper.
Cook the chicken for about 5–7 minutes, until cooked through and lightly browned.
Stir in the shredded coconut, chicken broth, soy sauce, and lime juice. Let the mixture simmer for another 5 minutes, allowing the flavors to combine and the liquid to reduce.
Remove from heat and fold in the fresh cilantro. Set aside to cool.
2. Make the Pastry:
In a large bowl, combine the flour and salt.
Cut the cold coconut oil (or butter) into the flour using a pastry cutter or your hands until the mixture resembles coarse crumbs.
Gradually add the ice-cold water, 1 tablespoon at a time, stirring until the dough just comes together. Add a little more water if the dough is too dry.
Knead the dough a few times on a lightly floured surface until smooth. Divide the dough into 8–10 equal portions and roll each portion into a ball.
Wrap the balls in plastic wrap and refrigerate for 20–30 minutes to firm up.
3. Assemble the Patties:
Preheat your oven to 375°F (190°C).
Roll each dough ball out into a small circle, about 4–5 inches in diameter.
Place about 2 tablespoons of the cooled chicken filling in the center of each dough circle.
Fold the dough over to form a half-moon shape and press the edges together to seal. You can use a fork to crimp the edges for a decorative finish.
If desired, brush the tops of the patties with a lightly beaten egg to give them a golden color when baked.
4. Bake the Patties:
Place the patties on a parchment-lined baking sheet and bake for 20–25 minutes, or until golden brown and crisp on the outside.
Allow the patties to cool for a few minutes before serving.
💡 Tips & Variations
Make it spicy: Add finely chopped jalapeños or a dash of hot sauce to the chicken filling for an extra kick! 🌶️
Vegetarian option: Replace the chicken with a mixture of cooked sweet potatoes, black beans, and coconut for a plant-based filling.
Serve with: These patties are delicious served with a tangy dipping sauce like mango chutney or a simple yogurt dipping sauce. 🍴