Jamacian Curry Chicken Island Patties
  • 1 Lemon
  • Extra Virgin Olive Oil
  • Vegetable oil
  • Filling:
  • 1 lb. boneless chicken cutlet
  • 2 tbsp. Grace's Jamacian Curry Powder
  • Salt & Pepper
  • 1 Roasted red Pepper (diced)
  • 3 tsp. minced garlic
  • 1 large onion (diced)
  • 3 Idaho Potatoes (Peeled & Diced)
  • Crust:
  • 1 pk. goya discos
  1. Filling:
  2. Wash chicken w/ lemon juice and cut off excess fat. Split Cutlet in half and dice in square chunks. Mix Chicken, Curry Powder, garlic, S&P,
  3. Onions and red pepper in large ziploc bag. Let marniate for 1 hr.
  4. Add olive oil to skillet on medium- high heat. Brown chicken evenly on all side. When cooked through shred chicken meat. Add 2 tbl. of water with diced potatoes and red peppers. lower flame to a simmer. Let cook for 20 minutes.
  5. Crust:
  6. Add filiing to center of discos. Fold over and press down with forkon both sides. Fill large skillet or deep fryer w/ vegetable oil on high heat. Let patties be fully submerged. remove when golden brown
I'm Jamaican and my husband is Cuban. So I mix our mothers recipes together to enjoy true nu- carribean fusion cuisine