Slow Cooker Chicken Curry
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
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:
This recipe looks amazing!! It’s currently in my crockpot. I saved this recipe on foodgawker before I really looked at the directions and I felt like it would’ve prepared me better if it had been a stovetop dish with the option for crockpot instead of the other way around. When I think crockpot, I think “throw everything in and done”, but this recipe definitely took more effort. Also, it would’ve been so helpful if the ingredients were in the order of use. I felt like I had to keep searching for measurements and scrolling up and down looking for the ingredients. Anyway, I it already smells amazing, so I’m sure the effort will be worth it!! Blessings, Megan.
Hi Megan! Thanks for the suggestions . Glad it worked out well for you. Have updated recipe to make it less tedious.
I prepared the Jamaican Slow Cook Curry Chicken and I tell you, it was one of the most delicious chicken dish I have ever put together. Thanks for this delicious dish, my family and I really enjoyed it.
My Pleasure Rosalyn! Thank you so much for taking the time to let me know.
With the scotch bonnets pepper… Is it edible for kids??
It might not be – depending on how well your kids tolerate spice food. To be on the save side throw it towards the last hour of cooking or eliminate completely.
This was great. My husband loved it so much. We will be adding this one as a regular. I wanted to make my sauce a little thicker, I think maybe the veggies watered it down. Do you have any suggestions?
I would cut down on the water or eliminate it completely. Only add if necessary.
Thank you.
In the ingredient list you say paprika but then in the directions you say smoked paprika, which kind of paprika should we use?
Either works just fine.
This looks sounds and looks great, just made up your curry powder and smells fantastic (obviously a lot different from the normal Indian powder we use). I’m a great fan of West Indian and American soul food. Do you have a hardback book published with these recipes or planning to? I see you have an ebook but I’m a bit of an artistic cook (wife says messy), just don’t wanna splat the pad! Thank you for sharing these great dishes.
Hahaha. I like the term artistic cook. That’s what am going to tell hubby when he starts calling me messy. Working on cookbook. Thanks for taking the share your thoughts.
Hello! I’m making this tonight but using a mix of chicken breasts and drumsticks. What do you recommend for cook time in the crock pot with these alternatives?
Thanks in advance!
Hi shawnte! I would start checking after 3 hours on high depending on preference.
I finally cooked this yesterday and it turned out perfect for me. I left out the scotch bonny pepper like you said I could, I cut back on the salt to 1/2 tsp, and used 1 chicken bouillon cube. The thing is I took 2 packages of chicken from the freezer and one of them was legs and the other thighs. It still cooked up great as I do like legs too. Maybe I will do it this way every time, that way I get a combination of the two.
Thank you for this recipe Imma.
Hi there, this is currently cooking on low in my slow cooker. My two questions are 1) at what point do you put in the scotch bonnet pepper, and do you cut it small? I ended up just putting one cut up at the point when the potatoes and chicken and everything went in the slow cooker.
2) Am I missing something with regards to the amount of liquid added, as it does not appear to be enough after the coconut milk, etc., was added to the pan. The fact that I forgot to shake the can of coc milk before using the half cup did not help, I know.
Thanks!
Hi Jason!
I do not cut the scotch bonnet pepper because I rather have less heat. If you are a heat seeker then by all means cut it up. Adding it with the other potatoes and chicken is fine . Sometimes I just throw it during the last hour.
In regards to your second question; The chicken releases juice which helps with the liquid ratio. No additional liquid is needed.
Hope this helps.
I am not fond of hot spicy foods yet I have had curry chicken before that was not to to spicy. Will it turn out ok if I was to leave the scotch bonnet pepper, cayenne etc. out. I like curry chicken and am hoping this will do the trick for me
It sure will. You can completely leave them out. Happy Cooking!!!
Could I use goat with this same recipe ?
Yo sure can.
I have no coconut milk…hopefully it still turns out!
It sure will.
Hi there.
I’m making this today.
Can I use sweet potato? Or does it need to be white?
Yes, you can.
pls could you kindly tell me which curry powder to use, I live in Australia. which one did you use for this. thank you so much.
I usually make my own curry powder . Check it out here Jamaican Curry Powder
I made this for dinner yesterday and it was amazing! I love Jamaican curry chicken and this was just as good if not better than the one at my local restaurant. So moist and tender that the meat fell off the bones. This will be a regular in my recipe book. Thanks so much for sharing!
My Pleasure! So happy to hear to this!