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
[adthrive-in-post-video-player video-id=”CnBMXsJM” upload-date=”2020-12-20T21:44:55.000Z” name=”Slow Cooker Chicken Curry” description=”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!” player-type=”collapse” override-embed=”false”]
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:
Slow cooker Jamaican curry chicken
Fantastic recipe my kids love it.I have cooked it several times and even cooking today.I have cooked several different dishes from your website and a big fan.
Thanks very much .I love It too.The smell from my UK kitchen is lovely.Am cooking it in the crockpot which I have always did .
I sooo Thrilled! Appreciate you taking time out to share this with us. Happy Cooking
Hi Imma,
Thanks for this delicious recipe, I even froze some for my baby son (before adding the Scotch bonnet pepper!) and he likes it too! I’m a huge fan of your website; it’s my go-to for inspiration.
Best wishes,
Claire.
Thank you for the kind words, Claire! I’m beyond happy when I know my recipes are a hit to the young ones. Send my regards to your cutie baby! =)
If you are used to authentic Jamaican curry this flavor comes out much different. It was good … but unfortunately it taste more like a Thai curry.
Perfect! I love it! ❤️
Glad yo love it, Patric! Thanks for stopping by!
Thanks Imma for having this website available. I’m African American and Jamaican but my dad got deported when I was 7 I’m 27 now so I didn’t get the experience of learning how to make Jamaican food. I made Curry chicken before without the coconut milk but I’m trying your’s as I type it’s in the Crock-Pot . I’m sure it will taste lovely Queen. I used red potatoes instead. My house smells so good my neighbors are asking for some lol
Yaaay! I’m doing a happy dance for you now! 🙂
This is the second time I’m making curry chicken using your receipe. Everyone loved it the first time including myself.
Thank you, it is delicious!!!!!
Glad you love it as much as I do! Thanks for stopping by.
Oh my goodness, this was heavenly! I actually modified this recipe for the Instant Pot (I sauteed the veggies with the curry and spices first, then added the chicken and sautéed, added the rest of the ingredients and cooked on Manual High for 6 min and allowed natural release for 10 min….I thickened the sauce with a tablespoon of cornstarch in water once I removed the lid). We served it with some naan bread and rice. I can’t describe how beautifully the flavors came together. My husband said it was one of the best dinners I’ve ever made, we love Jamaican food and have been craving the flavors. This was exactly what we needed! Thank you again for such a fabulous recipe!
My pleasure! Thanks for taking time out to let me know.
I was searching for hours for the perfect recipe for hours. This is the one I chose and I was happy I did. I wanted to take a picture but my children are it before I could. Thank you for sharing!!
So Happy You did! Regina. Thanks for taking the time to share this with me girl.
Great read! Do you recommend the slow cooker method, or the faster method more?
Also, I don’t have a programmable slow cooker. I have an old-school passive slow cooker, which is basically a big insulated thermos where you put a pot inside and close up. Would the recipe work the same?
Thanks DC, Either works just fine.Stove top is faster, you can beat that! Your slower cooker would work as well, the choice is yours!
Thanks! Looking forward to making it soon!
It worked I used 4 different curry powders S&B from Japan South African curry powder McCormick’s mild curry powder and then off the shelf cheap stuff.
To spice it up a little bit some cayenne pepper.
Great! Thanks for the feedback!
Hi just wanted to say I made the chicken curry last week, for my girlfriend and myself. It was absolutely delicious . We are big fans of Caribbean food. Thank you for posting this reciepe
Hi Andrew! Glad you liked it . Thanks for taking the time to let me know.
My pleasure. Do you have Jamaican fish curry recipes as well?
This recipe looks amazing I just wanted to know, I dont have a slow cooker how would I cook the food on just low heat ?
Check out this Jamaican curry chicken here https://www.africanbites.com/jamaican-curry-chicken/. It’s cooked stove top
Imma this recipe is fantastic. I have about 30 minutes left before the cooking time ends and I have enjoyed two small samples. I am overjoyed and cannot wait for my family to come home for dinner.
Thank you for sharing.
My pleasure! So sweet of you to take the time out to let me know. Hope it’s a hit with your family as well. Thanks Tanya!
Wow! Girlfriend, this sounds wonderful. Can’t wait to try it. Thanks for all your wonderful recipes. If I can’t go back to Jamaica, at least I can have the food. Do you have a recipe for Patties?
Thanks much.
HI Vergaline! It’s right here girl – https://www.africanbites.com/jamaican-meat-piejamaican-meat-patty/ . Let me know how it works out for you. Thanks !
Can i replace the cocunut milk with soy milk ?
It’s best to make the curry without the coconut milk rather than sub soy or dairy milk. You just dont get the same flavor in there . Go for half the required amount if you are worried about your calorie intake.