# Jamaican-Style Curry Chicken Pie

A delicious Jamaican-style curry chicken pie made with seasoned chicken, bell peppers, coconut milk, and baked in a shortcrust pastry.

- Total time: 55 min
- Cuisine: Indian
- Category: Dessert
- Language: en

## Ingredients

- 500 g boneless chicken thighs
- 1 onion
- 1 spring onion
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 scotch bonnet
- 1 tbsp curry powder
- 1 tsp all-purpose seasoning
- 1 tsp black pepper
- 1 tsp thyme
- 0.5 tsp turmeric
- 0.5 tin coconut milk
- 1 tbsp flour
- 1 tbsp oil
- 1 egg
- shortcrust pastry
- 2 lime

## Instructions

1. Dice chicken thighs and season with all-purpose seasoning, black pepper, thyme, turmeric and a little curry powder.
2. Squeeze lime juice onto the chicken and mix well.
3. Heat oil in a pot, add the remaining curry powder and let it burn slightly for 20-30 seconds.
4. Add sliced onion and spring onion to the burnt curry and sauté until softened and fragrant.
5. Add the seasoned chicken and stir until coated.
6. Cover the pot and let it cook for a few minutes until the chicken releases its juices.
7. Add diced bell peppers and mix well.
8. Pour in coconut milk and simmer until the sauce thickens and coats the chicken.
9. If needed, stir in a little flour to thicken.
10. Let the filling cool completely before adding to the pastry.
11. Line a pie dish with shortcrust pastry.
12. Spoon in the cooled curry chicken filling.
13. Cover with another layer of pastry.
14. Crimp the edges of the pastry.
15. Poke a few holes for steam using a knife.
16. Brush the top of the pie with beaten egg.
17. Bake at 200C (fan 180C) for 25-30 minutes or until golden brown and flaky.
18. Let the pie rest for 10 minutes before cutting.

## Equipment

- cutting board
- knife
- large bowl
- gloves
- skillet
- spatula
- pie dish
- pastry brush

## Tips

- Marinate the chicken for at least 30 minutes, or overnight for best flavor.
- Let the curry powder burn slightly for 20-30 seconds to bring out a deep flavor.
- Let the filling cool completely before adding to the pastry to prevent sogginess.
- Let the pie rest for 10 minutes before cutting.

## Source

- Original video: https://www.instagram.com/reel/DP61TJzimz6/?igsh=MWx5ODllZG04NXl6Mw==
- Recipe page: https://www.cliprecipe.com/recipe/07a5a3c4-0fc4-43c9-ab26-d835cdd499f6
- Extracted: 2025-11-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt