Jamaican Chicken Patties With Mango Chutney Recipes

Steps:

• In a large skillet, heat oil over medium-high heat; brown chicken. Stir in curry powder, garlic, salt and pepper; cook until aromatic, 1-2 minutes longer., Stir in chutney and cream. Bring to boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 4-6 minutes, stirring occasionally.

Steps:

• FILLING:.
• Heat oil in skillet over medium heat.
• Add onions and cook for 10 minutes stirring occasionally until soft and translucent.
• Add garlic, cook 2 minutes.
• Add beef, curry, cumin, salt, and pepper.
• Cook until browned stirring constantly.
• Stir in stock and breadcrumbs.
• Simmer until liquid is absorbed. (aprox.10 minutes) Texture should be soft and moist. Add green onions.
• PASTRY:.
• In a large bowl, combine flour, turmeric, curry, and salt.
• Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs.
• Stir in water until mixture forms a ball. Shape dough into a log, and cut into 10 equal sections.
• Roll each section into a six inch circle (approximately 1/8 inch thick). Cover with damp towel.
• Spoon equal amounts of filling into each pastry circle. Fold over making a half circle and press edges together. Use a fork to press edges, and brush the top of each patty with beaten egg.
• Cook for 25- 30 minutes.

Steps:

• Mix all of the ingredients together in a noncorrosive saucepan. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour and 15 minutes. Remove from the heat and allow the chutney to cool. Store in glass jars in the refrigerator up to six months.

Steps:

• Cook the chicken breast according to your preferred method (roasted, stewed, boiled, sauteed, grilled, etc.) and let cool. Shred and chop the meat until a fine texture. Set aside.
• Peel, dice and boil the sweet potato in enough salted water to cover. When tender, drain and mash potato. Set aside.
• Melt butter in a medium saute pan. Add pepper and ginger and saute until tender and fragrant. Add the curry powder and salt. Stir. Add the chicken and sweet potatoes to the pan. Stir until thoroughly blended. Add the parsley, and stir again. Remove from heat and let cool slightly - enough to handle, and then shape into 8 small patties.
• Meanwhile mix the flour, corn meal, and cayenne (if using). Thoroughly coat the chicken patties in the flour mixture.
• Heat the oil on medium until hot. Carefully drop the patties into the oil and fry on each side until golden brown. Serve hot.

Steps:

• TO MAKE THE CHUTNET: In medium saucepan over medium heat, warm the canola oil and cook the onion, stirring occasionally, until soft, about 10 minutes. Add the turmeric, salt, and allspice and cook for one minute more, stirring occasionally. Add the remaining chutney ingredients along with 1/2 cup water. Bring to a boil. Reduce the heat and simmer until the mango is very soft and the chutney thickens, 15 to 20 minutes. Transfer to a food processor and process until smooth. Place in a small bowl, cover with plastic wrap, and refrigerate until cool. Bring to room temperature before serving.TO MAKE THE CHICKEN PATTIES: In a medium bowl combine the chicken patty ingredients and mix well. Moisen your hands slightly with wter and shape the mixture into patties, about 2 inches in diameter and 1/3 inch thick. Place on an oiled plate, cover with plastic wrap, and refrigerate for about 2 hours. Just before grilling, generously brush the tops of the patties with canola oil.Grill the patties over Direct Medium heat until the internal temperature reaches 165°F, 8 to 10 minutes, turning once halfway through grilling time. Serve with the chutney.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.