Slow Cooker Jamaican Curry Chicken

Slow Cooker Jamaican Curry Chicken

Ingredients

Seasoned chicken
  • 3 – 3 ½ pound chicken thighs
  • 1 teaspoon or more curry spice
  • Salt and pepper to taste (or use chicken season)
  • ¼ cup or more canola or cooking oil
  • 1 onion sliced
  • 1 scotch bonnet pepper
  • 1 Tablespoon minced garlic
  • 1½ -2 Tablespoons Curry Powder
  • 1 Tablespoon tomato paste
  • 1-cup coconut milk
  • ½ cup chicken broth or water
  • ½-1 teaspoon paprika
  • 2-3 sprigs thyme
  • 1-pound potatoes or more peeled cut in medium pieces
  • 1-pound carrots and green beans (more or less)
  • 1 bay leaf
  • 1-teaspoon chicken bouillon optional
  • Salt to taste

Instructions

  1. Season chicken with, salt, pepper and curry spice and set aside
  2. In a large skillet or non stick pan, heat oil over medium heat, until hot, and then add the chicken and brown on both sides about 4-5 minutes until chicken is brown.
  3. Remove chicken and set aside. Drain oil and leave about 2 tablespoons
  4. Add onions, followed by minced garlic, thyme, smoked paprika, curry powder, stir for about 5 minutes, for the flavors to blossom,
  5. Add coconut milk, water , bay leaf ,and tomato paste; continue cooking for another 2 minutes.
  6. Salt I used about 1teaspoon and ½ teaspoon chicken bouillon (adjust to taste)
  7. Place in slow cooker insert, and then add chicken thighs. Gently throw in potatoes.
  8. About 45 minutes or an hour before chicken is ready throw in vegetables, continue cooking until chicken and vegetables are ready.
  9. Remove adjust for salt if necessary and serve

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