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:
Divine says
DIVINE —HELLO THIS IS MY FIRST TIME EVER USING A SLOW COOKER , BUT I ALWAYS WANTED TO COOK CURRY CHICKEN MY SELF ,SO I FOLLOWED THE RECIPE ,HOPE IT COMES OUT OK …..ILL LET YOU KNOW IN A FEW HOURS LOL….
ImmaculateBites says
I can’t wait for feedback ! Happy Cooking !!!
G says
Instead of using coconut milk, bay leaf and thyme in this recipe what can I replace them with, do you think this will really change the curry flavor if not added?
ImmaculateBites says
Not that much, I do especially love the flavor of thyme though.
Carla says
Is this recipe spicy?! I ask bc the beau can’t really handle spicy. If it is, how can I tone down the spice level?
ImmaculateBites says
Hi Carla! Omit the scotch bonnet pepper and that would do it.
Christina says
I hate to be one of those people who try to change a recipe, but is there anything I could use in place of tomato paste? It’s the only thing I don’t have on hand, which is crazy since I use it with spaghetti sauces. I guess I could wait to make this though…
ImmaculateBites says
Hi Christina! No worries ! I would leave it out completely and cut down on the water to about a 1/4 cup .
L says
If I only use 1.5 lbs of chicken, can I half the other ingredients but keep the same time/temp in the slow cooker?
ImmaculateBites says
You sure can.
Jasmine says
I just made a batch of your Jamaican Curry Chicken. It came out beautifully. Absolutely love it. I used a dutch oven to cook from start to end, just simmered it at a the lowest setting. Thanks Imma for another delicious recipe from you!
J Smith says
It looks delicious I’m going to try it!!!
ImmaculateBites says
Awesome! Do let me know how it works out for you.
Matt says
I don’t usually leave comments, but this one deserved it!!!! OMG, I’ve been eating it for left overs and Im still not tired of it!!! I did dust the chicken with cinnamon and added sweet potatoes. I also left the scotch bonnet pepper out, it would have been too much for my kids, but I added a little red curry with the yellow to give it just a little kick.
ImmaculateBites says
Hi Matt!
SO Honored! Thank so much!!!! Glad to hear the whole family enjoyed it- I just might try it dusted with cinnamon next time.
Leeroy says
I just cooked this and it is AMAZING!! I just threw it all in the crock pot and cooked it in auto for 5 hours. Bingo! This could well be the best thing I have ever cooked! Thanks for the recipe, your site is the bomb! I’m going to slowly work my way through the rest of your recipes. Haven’t tried a bad one yet!
FatCatAnna says
I made this today – and it was DELICIOUS!!! I even had a delivery person, stop, and almost invite himself for dinner!!! I cooked it on low for about 5 hours – adding the veggies (didn’t have fresh green beans – too expensive at this time of the year here in Canada – so threw in some frozen green peas for the last 15 minutes).
Thank you very much for the recipe – and the curry spice recipe … I’ve saved these in Pinterest – and also a few of my FB friends have requested your recipe!!! YOU ARE NOW FAMOUS (I advocate healthy eating for diabetics – I’m a Type 1 of 50 years – and food like yours … yum yum … HEALTHY)
ImmaculateBites says
WOO HOO! Thanks you for taking the time to share your variation. I’m so glad you enjoyed it so much. I’m THRILLED!
Tina says
Thank you, Imma! What a gift your recipes are!!
ImmaculateBites says
Aww, thank you so much Tina!
christine latham says
Looking forward. To
Duane says
I see a spot where it says add water…how much should I add? Thanks!
ImmaculateBites says
1/2 cup water. It’s either water or broth. Don’t do both
Dana Lewis says
I forgot to rate it 5 stars..
ImmaculateBites says
YESS!!!!
Dana Lewis says
My very 1st time trying curry chicken. I am a big fan of jerk chicken. This curry chicken is solo delicious and very easy to make. I asked My Son have he ever eaten curry chicken. He replied, “yea from buffalo wild wings.” I said, That’s not the same thing. Kmsl. He loved the curry chicken. I hope my husband likes this dish when he comes home. I love it. Can’t wait to try more Jamaiican dishes.
Thanks
ImmaculateBites says
Hi Dana! Am pretty sure he is going to love it. It’s really tasty. Thanks for taking the time to share your thoughts with us.