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:
LaMoyne Taplin says
Should I cook in crockpot 3 hours and 15 minutes on high or low?
ImmaculateBites says
On high .
Adrianna Sapp says
Can I cook on low?
ImmaculateBites says
Yes you sure can.
nunnie3121 says
can regular milk be used as a substitute for coconut milk?
ImmaculateBites says
Milk with a high fat conten t(Whole milk or half and half) would work.
Gtr says
I don’t see the measurements
ImmaculateBites says
Do you mean measurements for the chicken?
Caryn says
What substitute can be used in stead of coconut milk please
Imma Adamu says
Chicken stock is a good alternative, or water if calories are on your mind. Great question.. .Now I am attempted to try it too.
Brittany says
Hi Imma! To make it lower calorie can I use the coconut milk in the carton?
ImmaculateBites says
Yes you can. I just made it this recipe with carton coconut milk and it worked out just fine. Enjoy!
TB says
Great recipe! I added some fresh ginger, scallion, and tomato to the saute portion as well!
Bri says
So if I do not want to use crockpot, just put everything in a pot, cover and cook for 40 min, correct?
ImmaculateBites says
Yes that works.
Denise says
I make it in my pressure cooker to save time and it comes out delicious!
Marnie Gast-Kahin says
Can you please let me know the timing and instructions for using the pressure cooker? Thanks!
Brooke says
Excited to try this recipe but I am wondering if I can use bonesless thighs? And if so do I need to adjust the timing?
Thanks
ImmaculateBites says
Yes you can. You might have to cook it in less time than stated, depending on the thickness of the thighs or until internal temperature of chicken reads 165°F.
Shania says
So I got chicken tenderloins instead. Would the cook time be the same?
ImmaculateBites says
It will cook up faster – 2 -3 hours on high.
Yola in MD says
I made this without the scotch bonnet pepper and it was absolutely delicious!! Also made great leftovers!!! The next batch will be larger for a larger group of people.
Esther Davies says
Imma I want to try these recipe regarding the scotch bonnet, if I want it hot spicy, can I leave the seed on with scotch bonnet. This is my first try these recipe
ImmaculateBites says
Hi Esther,
Yes you can. Pierce the pepper , If you you want it super spicy .
Bee says
If your not fan of carrots is their another vegetable , that can be used instead?
ImmaculateBites says
Turnips or daikon or leave it out completely.
Brandi says
Thank you
Shay says
Thank you queen..This Recipe is soooooo great..
I did a small batch at first, my folks destroyed it so the next day I had to made it again..thanks for sharing, will be making it again for Thanksgiving..
Imma says
I love when the parents approve, haha! Thanks for stopping by Shay!
Colin Fitzgerald says
Hi not cooked with scotch bonnet do I treat it like a chilli pepper, ie remove the insides wearing gloves?
Thanks Colin
imma africanbites says
Hi, Colin. For precautionary measures, yes, I’d advise you to wear gloves when removing the seeds inside.
Sandra says
Hello, do you recommend 3hrs at a high or low setting?
Imma says
Hi Sandra, high heat would be ideal. For low heat, set it for 6-7 hours 🙂
Victoria says
Hello I was wanting to know what type of coconut milk you suggest ?
Imma says
Any full fat canned coconut milk will work! You can get them at almost any grocery store in the hispanic/asian food section!