Slow Cooked Jamaican Curried Chicken Recipes

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SLOW COOKER JAMAICAN CURRY CHICKEN



Slow Cooker Jamaican Curry Chicken image

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!

Provided by Imma

Categories     Main Course

Time 3h15m

Number Of Ingredients 18

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

Steps:

  • 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

Nutrition Facts : Calories 384 kcal, Carbohydrate 20 g, Protein 23 g, Fat 25 g, SaturatedFat 10 g, Cholesterol 86 mg, Sodium 285 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving

JAMAICAN CURRY CHICKEN



Jamaican Curry Chicken image

I couldn't find a recipe I liked, so here is my family's version of 'curried' chicken. It brings back memories of a childhood spent enjoying food there, where there were very few dishes I wouldn't eat, vegetables or not. This dish is traditionally served on white rice or in a roti, but feel free to get creative!

Provided by camsmum

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 50m

Yield 6

Number Of Ingredients 16

¼ cup curry powder, divided
2 tablespoons garlic powder
1 tablespoon seasoned salt
1 tablespoon onion powder
2 teaspoons salt
1 sprig fresh thyme, leaves stripped
1 pinch ground allspice, or more to taste
salt and ground black pepper to taste
2 ¼ pounds whole chicken, cut into pieces
3 tablespoons vegetable oil
3 cups water
1 potato, diced
½ cup chopped carrots
2 scallions (green onions), chopped
1 (1 inch) piece fresh ginger root, minced
1 Scotch bonnet chile pepper, chopped, or to taste

Steps:

  • Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.
  • Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.
  • Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.

Nutrition Facts : Calories 348.2 calories, Carbohydrate 13.8 g, Cholesterol 102.5 mg, Fat 20.3 g, Fiber 3.1 g, Protein 27.8 g, SaturatedFat 4.7 g, Sodium 1353.2 mg, Sugar 2.1 g

JAMAICAN COCONUT CURRY CHICKEN (SLOW COOKER)



Jamaican Coconut Curry Chicken (Slow Cooker) image

Learn how to make this delicious Jamaican style coconut curry chicken in your crock pot, so flavoursome and delicious.

Provided by Charla

Categories     Main Course

Time 5h5m

Number Of Ingredients 24

2 ½ - 3 lb chicken of your choice (I used skinless/boneless thighs)
3 tbsp curry powder (see notes for recipe to homemade recipe)
1 tbsp onion powder (or granules)
1 tbsp garlic powder (or granules)
1 tbsp all purpose seasoning
1 tbsp black pepper
1 tsp ground ginger
1 tsp ground coriander
½ tbsp cilantro (fresh or dried)
½ tbsp parsley (fresh or dried)
½ tbsp pink salt
3 tbsp olive oil (can use coconut oil)
1 tbsp curry powder
1 medium onion
2 scallion (sliced)
4 garlic, cloves (minced)
6-8 sprigs of fresh thyme (or dried)
1 ½ cups full fat coconut milk (**MUST BE FULL FAT**)
a knob of coconut cream (about 1/4 cup) (known as coconut butter or manna)
2 bay leaves
1-2 large carrots (sliced and halved)
1 cup mixed bell peppers
additional pink salt, black pepper or seasoning to taste
scotch bonnet (whole) (optional)

Steps:

  • Place all of the meat in a large bowl and use a fork/knife to make small holes. This will helps seasoning to penetrate (make sure the meat is blotted dry from washing it).
  • Sprinkle the curry powder, ground coriander, onion powder, garlic powder, ginger, black pepper, all purpose seasoning, pink salt, parsley and cilantro.
  • Use your hands (can wear gloves) to work the seasoning into the chicken.
  • Wrap the bowl and leave to marinate in the refrigerator for several hours or overnight (recommended).
  • On medium heat, add the olive oil to the skillet and add 1 tbsp of curry powder and cook the curry for about 1 minute.
  • Add the onion, scallion and garlic then proceed to saute in the pan until soft and translucent.
  • Now add the chicken and begin to sear the chicken until the meat turns color/seal and is no longer pink. This is will take about 10 minutes or so (it's normal for the chicken to extract its own juices).
  • Once seared, transfer the contents of the skillet to your crockpot.
  • Add the bay leaves, scotch bonnet, thyme, coconut milk and knob of coconut cream (coconut butter/manna).
  • Switch the slow cooker on, cover the crock pot with a lid and set to cook on high for 4 hours.
  • 1hr-45 minutes before the cooking time is done add your carrots and mixed bell peppers.
  • Once the cooking time has finished do a taste test and adjust for additional pink salt, black pepper or more seasoning if required.
  • Discard the bay leaves, scotch bonnet and thyme stems prior to serving

Nutrition Facts : Calories 408 kcal, Carbohydrate 14 g, Protein 27 g, Fat 11 g, SaturatedFat 19 g, TransFat 5 g, Cholesterol 96 mg, Sodium 592 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving

JAMAICAN CURRY CHICKEN (GLUTEN FREE, PALEO)



Jamaican Curry Chicken (Gluten Free, Paleo) image

This Jamaican Curry Chicken recipe is a one pot meal that is full of bold flavours and made using one of two methods - slow cooker or stovetop method.

Provided by Charla

Categories     Main Entree

Time 45m

Number Of Ingredients 14

6 chicken thighs cut into pieces (skinless or skin on)
3 tbsp Jamaican curry powder (see post for recipe)
1 tsp all purpose seasoning (see post for recipe)
1/4 tsp ground ginger
1 tsp black pepper
1 medium onion (chopped)
2 scallions (sliced)
4 garlic cloves (chopped finely)
2 tbsp coconut oil (or olive oil)
6 sprigs fresh thyme (or 1 tbsp dried)
4 pimento berries (or 1/4 tsp allspice)
1 cup hot water (250 ml)
1 medium sweet potato (or 2 small ones, chopped)
Himalayan pink salt (to taste)

Steps:

  • Add the washed chicken to a large bowl and use a fork to pierce the flesh of each piece of chicken. This helps the seasoning to better penetrate.
  • Sprinkle on the curry powder, all purpose seasoning, ginger, black pepper, onion, scallions and garlic.
  • Use your hands to thoroughly work in the seasoning, cover with saran wrap (cling film) and refrigerate overnight or for a few hours.
  • On medium heat, add the oil to a pot/dutchpot.
  • Add 1tbsp of curry powder to the pan and proceed to cook it for about 1-2 minutes until fragrant.
  • Scrape off the excess seasoning (i.e onion, scallions and garlic) and place the chicken pieces into the pot, being careful to not overcrowd.
  • Proceed to seal and sear both sides of the chicken until brown.
  • Once the chicken is seared, stir in the onion scallions and garlic and saute until translucent.
  • Add the sprigs of fresh thyme, pimento berries and stir the pot.
  • Pour in the hot water, then bring to a rolling boil
  • Reduce the heat to medium/low and simmer with the lid on for 10 minutes.
  • Add the sweet potato and pink salt (to taste), stir, then simmer for another 20 minutes.
  • Add a splash of water if the gravy reduces too much and becomes too thick.

Nutrition Facts : Calories 348 kcal, Sugar 4 g, Sodium 190 mg, Fat 15 g, SaturatedFat 8 g, Carbohydrate 20 g, Fiber 5 g, Protein 35 g, Cholesterol 161 mg, ServingSize 1 serving

JAMAICAN CURRIED CHICKEN



Jamaican Curried Chicken image

Provided by Food Network

Number Of Ingredients 10

1 whole chicken (in pieces)
Olive oil
1 1/2 onions, diced
1 bunch scallions, chopped
2 tablespoons ginger
1 tablespoon garlic, chopped
4 tablespoons curry powder
2 cups of diced tomatoes
1 cup water or chicken stock
Salt and pepper

Steps:

  • In sauce pot over medium heat put some oil and brown chicken pieces in batches. Do not crowd pot. Transfer chicken to bowl until all is browned. Pour off oil from pot. Now add a little fresh oil and start sauteeing onions. Just as they start to get color, add scallions, ginger, garlic, and curry powder. Stir and continue to saute for a few more minutes. Then, add tomatoes and chicken pieces back to pot. Now, add water or stock. Bring this all to a simmer and cover. In about 35 to 50 minutes, depending on size of chicken pieces, curry will be ready.

SLOW COOKER CHICKEN CURRY



Slow Cooker Chicken Curry image

This slow cooker chicken curry recipe couldn't be easier--the ingredients all go in at the same time and in just a few hours, dinner's ready! Serve over cauliflower rice sauteed with Indian spices, and garnish with fresh cilantro and a dollop of light sour cream.

Provided by Juliajewelia

Categories     Chicken Curry

Time 2h15m

Yield 12

Number Of Ingredients 14

3 pounds skinless, boneless chicken breast halves
2 (14 ounce) cans coconut milk
2 onions, diced
4 tablespoons tomato paste
4 tablespoons minced fresh garlic
4 tablespoons minced fresh ginger
1 tablespoon ground cumin
1 tablespoon ground turmeric
1 tablespoon garam masala
1 tablespoon ground coriander
1 tablespoon curry powder
4 bay leaves
1 cinnamon stick
salt and ground black pepper to taste

Steps:

  • Add chicken, coconut milk, onions, tomato paste, garlic, ginger, cumin, turmeric, garam masala, coriander, curry powder, bay leaves, cinnamon stick, salt, and pepper to a slow cooker.
  • Cook on High until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and discard the bay leaves and cinnamon stick. Shred the chicken.

Nutrition Facts : Calories 276.2 calories, Carbohydrate 8.7 g, Cholesterol 58.6 mg, Fat 16.8 g, Fiber 2.6 g, Protein 24.4 g, SaturatedFat 13.1 g, Sodium 116.8 mg, Sugar 2.4 g

JAMAICAN CURRY CHICKEN



Jamaican Curry Chicken image

This stew can be served with bread, pasta, white rice, rice and beans, mashed potatoes, or cooked vegetables.

Provided by byZula

Categories     Stew

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 -2 1/4 lb chicken
4 ounces blue mountain curry powder
onion powder, to taste
2 teaspoons salt
1/2 ounce garlic powder
2 ounces cooking oil
1/2 ounce vinegar
4 ounces water
1 potato, cut in eight pieces (optional)
1/2 ounce black pepper (optional)
1 sprig thyme (optional)

Steps:

  • Cut chicken into 8 pieces, or more if you so desire, wash with vinegar and water in a pot or kitchen sink.
  • Combine chicken with all ingredients and rub together until curry powder is wet and sticks to the chicken.
  • Turn your heat on high, heat the cooking oil in a large iron skillet with 2 tablespoon of curry powder until the oil is hot and curry powder changes color.
  • Add chicken to the hot oil, then turn down the heat to medium, add the water immediately.
  • Add diced potato then cover the pot and simmer. Stir the ingredients in the pot then taste the gravy, after fifteen minutes.
  • If you need to add anything more like salt to bring it to taste, now is the time.
  • Add the 1 sprig of thyme and black pepper to the ingredients in the pot. Allow to simmer until chicken is moist and tender.
  • Option 1: You can thicken the curry chicken gravy with bread crumbs or cornstarch. I prefer to thicken the gravy by using evaporation.
  • Option 2: Remove the chicken from the skillet and place in a bowl.
  • Turn up the fire to high and allow gravy to boil. Using a spoon, stir the gravy slowly and pay close attention to the consistency of the stew, Turn off the stove when it becomes thick enough.
  • Then add curry chicken back to the stew.
  • Your food is ready!

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