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:
Alex says
Hi! I’m excited to try this! Wondering if I should be using the high or low setting on my slow cooker?
ImmaculateBites says
Use the high setting .
Steve says
Thanks for the Recipe
Cooking now out 5 scotch Bonnet in
Smells amazing
ImmaculateBites says
OMG. You are a Heat seeker!! Enjoy!
CHRISTINA says
Hello,
I was wondering how many teaspoons or tablespoons 2-3 sprigs thyme would be equal to? I brought the dried thyme. I am so excited about this recipe! I am going to make it tomorrow!
Thanks in advance!!!
ImmaculateBites says
Hello,
About 1- 1 1/2 teaspoons thyme would work.
CHRISTINA says
Thank you so much cooking at now!!
Adele says
Hi
I’m gonna cook this tomorrow, i’ll be using shop bought hot curry powder
How much do I use? Do i leave the seeds in the scotch bonnet or take them out? I like a bit of heat but i don’t wanna blow my mouth off & ruin it if it’s too hot
Many thanks
ImmaculateBites says
Hi Adele! YOu can start with 1 teaspoon of your curry powder and adjust it to taste :). Also, I would suggest you take out the seeds of the scotch bonnet pepper this time around, just to make sure it is not too hot. Do let me know how this works out for you. Enjoy :)!
Ade says
Hello
Can I cook. This in a pressure cooker. And how long for?
ImmaculateBites says
Hi Ade! If you do not have a slow cooker, no problem. A regular pot will do. Just add all the other ingredients and cook for about 40- 60 mins. Do let me know how this works for you :).
Aaron says
I brown the chicken skin side down with a tbl spoon of brown sugar. I also add scallion and soy sauce to the pot. I used 3 stalks and 6 tbl spoons reg soy
ImmaculateBites says
Sounds delish! Thanks for sharing, Aaron!
Li says
Hi, how long on high for bone in chicken thighs please ?
ImmaculateBites says
Hello ,
About 3-4 hours. Start checking after 2 1/2 hours for desired texture.
Li says
Thanks, I made your Brown stew chicken and it was amazing, will let you know how this turns out
ImmaculateBites says
Woohoo! I am so glad. Looking forward to your feedback on this recipe 🙂
Daniel says
Maybe I missed it, but how long do you cook it in the crock pot?
ImmaculateBites says
Hi Daniel! Cook for about 2 1/2 to 3 hours.
April DeVona says
How long do I cook it if it’s breasts not in a crock pot???
ImmaculateBites says
Hi April! No worries. If you do not have a crock pot, just add you browned chicken and all the remaining ingredients to a regular pot, cover and cook for about 40 – 60 minutes.
Patricia says
Should update the rector with that info!
ImmaculateBites says
Hi Patricia! It is in the recipe notes. Thanks for stopping by!
Kari says
I am really looking forward to making this recipe tomorrow night. My best friend’s mom back in middle/high/college was from Jamaica, and I LOOOOOVED eating her chicken curry – could NEVER get enough of it. I’ve never been able to re-create what she made, but this looks like exactly what the doctor ordered!! Thank you so much for sharing!!
ImmaculateBites says
Awesome!! Can’t wait for you to try it, Kari! Do let me know how it works out for you!
Kari says
I wound up making it tonight instead, and cooked it on the stove with boneless/skinless chicken thighs. I couldn’t find a scotch bonnet pepper, then I tried to find some peppadews, but no luck, so I pulled a datil pepper off my plant – worked great, but I totally should’ve used 2. LOL
This. Recipe. Is. ABSOLUTELY DELICIOUS. It hit the exact spot. THANK YOU!!!
ImmaculateBites says
High-Five on pulling it off, Kari!! I am so glad this turned out great!! Thanks for sharing 🙂
Ashley says
Imma! If I could, I would hug you right now! This recipe is AWESOME! My chicken turned out perfectly! I appreciate your detailed recipe and willingness to respond when we have questions! I have loved curry chicken since my college bestie invited me over to her house and her mother, who is from Dominica made it for me! Never in a million years did I think that I was capable of making anything close to her food. You have saved the day! Thank you soo much for this recipe!
ImmaculateBites says
Hugs right back at you, Ashley ! This is Amazing! I am so glad you are nailing this recipe!!! Thank you for taking the time to leave this feedback !
Ashley B says
Hello! I’m looking forward to making this this weekend. I bought chicken thighs with skin and bones. Should I remove the skin prior to cooking? Or do you use chicken thighs with the skin on? Please help me
ImmaculateBites says
Hello Ashley,
It’s best to remove the chicken before cooking. Helps cuts down on the fat intake.
Taylor says
If I can’t find a scotch bonnet can I use a jalapeño? Or is there something else you recommend for a little bit of heat?
ImmaculateBites says
Hi Taylor! Chilli pepper or Cayenne pepper would work just fine too!
Anthony says
This was the best chicken curry I have ever had.
It was so good I ate 3 plates!
I had to lie down after but wow it was just so good.
If you’re looking for the best chicken curry this is it!
Thank you for sharing this recipe
ImmaculateBites says
WooHoo!! Thanks so much!!
Daniela says
I have just finished this cooking, I have choose to put single cream instead of coconut milk And I also cook it on the oven , and the results/ taste of this food had us fainting we were eating without breathing, thank you so much for such amazing recipe.
Imma Adamu says
ha ha ha.. the funniest comment i have read all day. Please don’t faint lol.. Enjoy and try another recipe on the blog too please!
Alicia D Pritchett says
Imma I can’t tell you how good this dish was….wow. Thank you!