Slow Cooker Chicken Curry – lip-smacking creamy curry chicken in a perfect blend of homemade Jamaican curry powder and other spices. Make it a one-pot meal by throwing in vegetables for a hearty and irresistibly delicious chicken dinner!
I’ve never met a person who would rate this chicken recipe badly. In fact, I’ve had a couple of friends who would ask me to bring this dish during potlucks. I don’t mind though coz this curried chicken is so easy to prep and slow-cooked to bring out the flavors.
It is a great family (or friends) weeknight dinner infused with wonderful flavors from the chicken meat to vegetables down to its sauce. If you’re looking for an easy chicken dinner with a Caribbean flair, look no further, coz this is going to be a new favorite in your house.
What is the Difference Between Jamaican Curry and Regular Curry?
Curry is not a single spice but a unique blend of spices. And probably you’ve heard the infamous Indian Curry. Now you ask what’s the difference between that curry and this Jamaican Curry Chicken recipe.
It all boils down to the curry powder being used.
The primary visible difference between the two is Jamaican Curry powder is somewhat brighter yellow as it is typically heavier on the turmeric. On the other hand, Madras curry powder and other Indian curry powders have a more red tint in its color due to chili pepper. Furthermore, Jamaican curry powder always include spices like allspice (or pimentos) and added with a scotch bonnet as typical to the Jamaican flavor profile, while the Indian curry powder used red pepper to add kick into any dish.
Is Jamaican Chicken Curry Spicy?
Even with the notable spiciness of curry dishes, this Jamaican Chicken Curry has a fruitier and milder spiciness in it compared to the Indian’s version.
Slow Cooker Chicken Curry Ingredients
Picture this, chicken thighs slowly cooked in spices like coriander, cardamom, cumin, ginger, fenugreek, turmeric, and cayenne pepper are combined with onions, garlic, and coconut milk to create a vibrant, subtle yet strong curry flavor profile.
The coconut milk not only adds richness and a lovely aroma, but it helps to mellow out the curry spice, so it’s not too overpowering. Good enough for EVERYONE!
Before you come running down to your kitchen to gather all the ingredients, here’s an overview of what you’ll be needing for this chicken recipe.
- chicken thighs – you can use boneless chicken thighs (see FAQ below)
- curry spice or powder – check my Homemade Curry Powder HERE
- salt and pepper – or use chicken seasoning of your choice; check out my Poultry Seasoning HERE
- canola or cooking oil
- onion, garlic, and thyme
- paprika
- coconut milk – I use full-fat canned coconut milk but you can use coconut milk in carton for a lower calorie
- chicken broth or water – go with the low-sodium broth
- bay leaf – for that added irresistible sweet aroma
- tomato paste – you may use fresh tomatoes OR leave it out completely and cut back on the water to 1/4 cup
- scotch bonnet pepper – you may leave it out if you can’t really find it and for those heat seekers feel free to leave the seed on
- potatoes, carrots and green beans – feel free to take it to switch out potatoes and veggies to suit your needs.
- chicken bouillon (optional)
Can You Use Boneless Chicken Thighs?
Yes, you can. You might have to cook it in less time than stated, depending on the thickness of the thighs or until the internal temperature of chicken reads 165°F. For chicken tenderloin or breast, adjust cooking time to 2 -3 hours on high as it’ll cook faster.
More Recipes Using Curry Powder
Love that drool-worthy sensational curry flavor? Try these other recipes on the blog.
Other Easy Jamaican Recipes to Explore
- Jamaican Jerk Chicken
- Jamaican Pigeon Peas and Rice
- Jamaican Curry Goat
- Callaloo
- Jamaican Festivals
- Ackee and Saltfish
How To Make Slow Cooker Chicken Curry
Season chicken with, salt, pepper and curry spice and set aside. 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. Remove chicken and set aside. Drain oil and leave about 2 tablespoons. Add onions, followed by minced garlic, thyme, paprika, curry powder, stir for about 5 minutes, for the flavors to blossom. You may add scotch bonnet now or add it towards the last 45 minutes when adding the vegetables
Add coconut milk, water, bay leaf, and tomato paste; continue cooking for another 2 minutes. Salt I used about 1 teaspoon and ½ teaspoon chicken bouillon (adjust to taste).
Place in slow cooker insert, and then add chicken thighs. Gently throw in potatoes. About 45 minutes or an hour before chicken is ready to throw in vegetables, continue cooking until chicken and vegetables are ready. Remove adjust for salt if necessary and serve.
Watch How To Make It
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This recipe was first published in January 2016 and has been updated with new photos and write up.
Slow Cooker Jamaican Curry Chicken
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Ingredients
Seasoned chicken
- 3 - 3 ½ pound chicken thighs (see notes)
- 1 teaspoon or more curry spice/powder
- Salt and pepper to taste (or use chicken seasoning)
- ¼ cup or more canola or cooking oil
- 1 onion sliced
- 1 Tablespoon minced garlic
- 2-3 sprigs thyme
- ½-1 teaspoon paprika
- 1 1/2 -2 Tablespoons Curry spice/powder
- 1- cup coconut milk
- ½ cup chicken broth or water
- 1 bay leaf
- 1 Tablespoon tomato paste
- 1 scotch bonnet pepper
- 1- pound potatoes or more peeled cut in medium pieces
- 1- pound carrots and green beans (more or less)
- 1- teaspoon chicken bouillon optional
- Salt to taste
Instructions
- Season chicken with, salt, pepper and curry spice and set aside
- 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.
- Remove chicken and set aside. Drain oil and leave about 2 tablespoons
- Add onions, followed by minced garlic, thyme, paprika, curry powder, stir for about 5 minutes, for the flavors to blossom. You may add scotch bonnet now or add it towards the last 45 minutes when adding the vegetables
- Add coconut milk, water , bay leaf ,and tomato paste; continue cooking for another 2 minutes.
- Salt( I used about 1 teaspoon and ½ teaspoon chicken bouillon ,adjust to taste)
- Place in slow cooker insert, and then add chicken thighs. Gently throw in potatoes.
- Slow cook for about 3-4 hours on high or 6-7 hours on low . Start checking after 2 1/2 hours and adjust cooking times.
- About 45 minutes or an hour before chicken is ready throw in vegetables, continue cooking until chicken and vegetables are ready.
- Remove adjust salt and pepper , if necessary and serve
Tips & Notes:
- Don’t want to use a crockpot? Just add all the remaining ingredients, cover and cook for about 40 minutes or more and you are all set. Or check out this Jamaican Curry chicken here.
- Since I don’t like my veggies too mushy, I always add it towards the last hour or less before the timer goes off. You decide. Feel free take it switch out potatoes and veggies to suit your needs.
- You may remove chicken skin if skin has visible fat to prevent curry from being too oily.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Theresa Martin says
I made this yesterday and it was so delicious! Thanks for sharing!
ImmaculateBites says
Awesome!! So happy to hear you enjoyed it.
Nia says
Hi, I had the same issue as another reader. It got pretty oily in the crockpot. Do you know how I can save it?
ImmaculateBites says
what you could do is drain out the oil. It’s really important that you trim your chicken thighs of all visible fat. Another thing would be to remove the skin. Will update recipe to include this.
Jackie says
I can’t find scotch bonnet peppers anywhere in my area, is there another type of pepper I can substitute? Thank you!
ImmaculateBites says
Habanero pepper is a good substitute. Or if you just want heat in your curry you can use cayenne pepper – adjust to taste.
Susan Healy says
Does the habanero need to be diced or put it in whole?
imma africanbites says
You put it in whole. Happy cooking!
B says
So excited to make this, going to have it for dinner today! Didn’t see the homemade curry recipe until I was home from the store of course. *face palm* Am I good with store bought curry powder? Also, when do I add the scotch bonnet? And do I chop it and throw it in? I think in one of your pics it’s whole. Thanks in advance.
ImmaculateBites says
Store-bought curry powder is fine. But when you have time make your own. I usually leave it whole because I don’t want it to be too overwhelming. If you are a heat seeker then dice it up. Happy Cooking
Belinda says
Hi! I cannot wait to try so many of your recipes , but was wondering what your homemade Jamaican curry spice mix is made up of ?
If curry spice and curry powder in your recipe is the same thing that’s just means there is two lots of curry powder to go in at seperate times ?
“3 – 3 ½ pound chicken thighs
1 teaspoon or more curry spice. >>>>>>>>>>> HERE
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. >>>>>>>HERE
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”
Sorry if this a silly question I’m keen to cook this right it looks delicious
ImmaculateBites says
Hi Belinda. No silly questions here girl. Yes, they are the same thing. I can see why you are confused . Will update it. I use the 1 teaspoon curry to season the chicken before browning. And use the other to flavor the sauce.Just click the link on homemade curry powder and it will take you there. Let me know if you have any other questions. Thanks!!!
Marsha says
Thank you, for this site it’s an add in and add on to my personal life. You’re like having a live in chef. Lol.. I’ve tried three of your recipes, curry chicken, ox tails, rice. Stewed chicken… Everything was wonderful. All I need now is some ginger beer. Jamaican sorrel wouldn’t be bad. Lol.
The point is thank you..
ImmaculateBites says
Awww..This is such a nice comment Marsha. Thank you so much. You’ve made my day. God bless!!!
Kim says
Hello Imma! Can’t wait to try your recipe! I have everything except coconut milk. Would regular milk or even a slurry of milk and a bit of flour (for thickness) be an acceptable substitute? I would leave it out altogether, but my husband is a bit of a cry baby when it comes to spicy food so I like your idea of rounding out the flavor so its “good enough for everyone!” 🙂
ImmaculateBites says
Milk would not be an acceptable substitution here. If possible use cream instead.
Wendy says
Thank you for this good curry recipe, I have found others much too bland! Grew up in England and a curry is part of my weekly meal!! Not this American arrangement to satisfy a bland palate!
ImmaculateBites says
No bland curries here Wendy !!! Love me some curry with a kick too! Glad you enjoyed it!!!!
Brienne says
This tasted more like Thai Curry than Jamacian Curry. And I always wanted to make Thai curry.
Very delicious. I will mak this again
ImmaculateBites says
Glad you liked it ! Thanks for taking the time to share your thoughts with us.
Zee says
So I just made this! So good! I ended up actually taking it out of the crock pot after a couple of hours and just cooking it in the skillet, because I made the mistake of not pouring out the oil from the skillet after browning the chicken. So in the crock pot, it was an oily, bland mess. However, I saved it and the rue is good on the stove! And the flavors are great! Thanks for this great recipe.
ImmaculateBites says
Glad to hear it all came together. Next time maybe try making it with skinless chicken thighs. Thanks for taking the time to share your thoughts.
Olamide says
As a newly wed, I am constantly trying to make new meals for my groom and the Jamaican Curry Chicken hit the spot! Thank you so much for creating this website! Your recipe was so easy to follow! My husband and I thoroughly enjoyed our dinner. Thank you thank you thank you 🙂 Can’t wait to try more recipes.
ImmaculateBites says
Olamide, isn’t it great when you take a chance trying something new and it turns out really good? I’m so glad you shared this with us – thank you!
Kimberly J. says
You have a bay leaf listed in the ingredients but it’s not used in the instructions. Is it needed or not?
ImmaculateBites says
Just updated recipe. Thanks.
Stuart Bird says
how do you make the curry powder, you did not mention it in the recipe, can you please give me the recipe for it.
Many Thanks in Advance from Australia
ImmaculateBites says
Here is the link to my curry spice blend http://africanbites.com/jamaican-curry-powder/
Michelle says
WOW! This looks so good. I need to make it. What is curry spice? How does it differ from curry powder?
ImmaculateBites says
No difference same thing.
Ebony says
Can this be prepared on the stove top the same way?
ImmaculateBites says
Yes, instead of placing all the ingredients in the slow cooker , continue cooking stove top, till the chicken is tender.