Waitrose and Partners
Curried chicken & potato patties

Curried chicken & potato patties

These patties can be made in advance. Combine with a generous mixed green salad for a tasty meal.

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  • Serves8
  • CourseLunch
  • Prepare45 mins
  • Cook30 mins
  • Total time1 hr 15 mins
  • Plusmarinating and cooling

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  • 500g pack chicken thigh fillets, cut into chunks
  • tsp curry powder
  • 1 tsp garlic granules
  • 2 tsp soy sauce
  • 1 tsp chilli flakes
  • 1 tsp ground allspice
  • 1 tsp dried thyme
  • 1 Maris Piper potato, peeled and diced
  • 1 carrot, peeled and finely diced
  • ½ tbsp Vegetable oil
  • 1 small onion, finely diced
  • 1 stick celery, diced
  • 1 large red chilli, diced
  • ½ tsp essential Waitrose Tomato Puree
  • tsp ground turmeric
  • 1 tsp ground cumin
  • ½ tsp cornflour (mixed with ½ tbsp water)

For the dough

  • 550g plain flour, plus extra for dusting
  • 1 tbsp caster sugar
  • 4 tsp ground turmeric
  • 2 tsp curry powder
  • 1 tsp salt
  • ¼ tsp baking powder
  • 100g vegetable shortening
 (such as Trex)
  • 350g beef suet or vegetable suet, chilled
  • 1 British Blacktail Free Range Large Egg, beaten


  1. Place the chicken in a large bowl with the curry powder, garlic granules, soy sauce, chilli flakes, allspice, thyme and a generous amount of seasoning. Combine well, then cover and refrigerate for at least 30 minutes, preferably overnight.

  2. The next day, make the dough. Put the flour, sugar, turmeric, curry powder, salt and baking powder into a food processor and combine for 10 seconds, then add the vegetable shortening and suet and pulse for another 10 seconds. Gradually add 200ml ice cold water, a couple tablespoons at a time, pulsing until the dough comes together. Tip onto a floured surface and knead the dough for at least 10 minutes until smooth and elastic. Wrap well and place in the fridge for 30 minutes.

  3. Meanwhile, continue with the filling. Bring a large pan of water to the boil and add the potato and carrot, bring to the boil and cook for 10 minutes, until tender. Drain and set aside.

  4. Warm the oil in a frying or sauté pan over a medium heat. Add the onion, celery and chopped chillies, add a pinch of salt and fry gently for 3-4 minutes, or until soft. Add the chicken pieces along with the tomato purée, turmeric, cumin and 25ml of cold water. Cover and cook for 12-15 minutes (adding an extra 25ml water, if needed), until the chicken is thoroughly cooked, the juices run clear and there is no pink meat. Remove from the heat and set aside to cool for 5 minutes.

  5. Preheat the oven to 200ºC, gas mark 6. Using 2 forks, shred the chicken in the pan, then add the potato, carrot and cornflour mixture and mix well to thicken the gravy, then place back over a medium heat and simmer for a further 5 minutes. Set aside to cool slightly.

  6. Remove the dough from the fridge and divide into 8 pieces. Roll 1 piece of dough at a time. Use an 18cm plate to cut out a circle. Fold the circle onto itself and repeat at least 3 times to help create layers, then cut out again to neaten the edges. Repeat with the rest of the dough.

  7. Add about 2-3 tbsp chicken filling to the centre of each circle. Brush the edges with a little water or egg. Fold each circle up and over the filling and seal using a fork. Place the patties onto 2 large parchment-lined baking trays and brush with beaten egg. Make a little hole in the top of each one to allow steam to escape. Bake in the oven for about 25-30 minutes, or until golden and piping hot throughout. Serve hot or cold.


Typical values per serving when made using specific products in recipe


3,338kJ/ 800kcals



Saturated Fat












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