In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion, garlic, red bell pepper, and green bell pepper. Sauté until the vegetables are softened.

Add the ground chicken to the skillet and cook, breaking it apart with a spoon, until it’s no longer pink.

Stir in the Jamaican curry powder, ground allspice, dried thyme, cayenne pepper, salt, and black pepper. Cook for a couple of minutes to toast the spices and enhance the flavor.

Pour in the chicken broth and stir to combine. Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the mixture has thickened and most of the liquid has evaporated.

Add the chopped scallions, Scotch bonnet pepper, and fresh parsley to the chicken mixture. Stir well and cook for an additional 5 minutes. Taste and adjust the seasoning if needed. Remove from heat and let it cool.

In a large mixing bowl, combine the all-purpose flour, salt, and turmeric powder.

Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.

Gradually add the cold water to the mixture while gently kneading the dough until it comes together. Be careful not to overwork the dough.

Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.

Preheat your oven to 375°F (190°C).

On a floured surface, roll out the chilled dough to about 1/8-inch thickness.

Cut the dough into circles or rectangles, depending on your preference and the size of patties you’d like to make.

Place a spoonful of the prepared authentic Jamaican chicken patty filling in the center of each piece of dough.

Fold the dough over the filling and use a fork to seal the edges, creating the classic patty shape.

Beat the egg and use it to brush the tops of the patties.

Place the patties on a baking sheet and bake for about 25-30 minutes or until they are golden brown and crispy.